homemade apple cinnamon pop-tarts
a hand-made pop-tart-inspired breakfast or dessert, with a warm and delicious apple cinnamon filling and a coconut cream frosting.
Servings: 6 pop-tarts
Ingredients
the dough
- 2 cups almond flour
- 3 tbsp honey
- 3 tbsp coconut oil
- 1 tsp pure vanilla extract
- 1/2 tsp gelatin
- 2 eggs 1 egg whole, and 1 egg separated (yolk + white)
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
apple cinnamon filling
- 4 apples diced into small pieces
- 3 tbsp honey
- 1 tbsp cinnamon
- 1/4 tsp nutmeg
frosting
- 1 can of cold coconut cream or milk refrigerated overnight in coldest part of your fridge
- 2 tbsp honey
- 1 tsp pure vanilla extract
Instructions
the dough
- start by preparing your dough. in a large bowl, mix your dry ingredients, the almond flour, baking soda and gelatin power.
- proceed to add in your wet ingredients, coconut oil, vanilla, honey and combine. add the 1 egg + 1 egg yolk and continue to combine well.
- once the dough is well-combined wrap it in a parchment paper and freeze until it's frozen solid - will take a few hours at least. i like to prepare the dough the day before for this reason, also makes it easier to put everything together!
the apple cinnamon filling
- to prepare your filling, mix your peeled and diced apples in the honey and cinnamon, and nutmeg.
- in a saucepan over medium heat, add your apples and stir occasionally, until soft.
- you can mash up some apples as you go or keep it a bit chunky - after 10 minutes, turn down the temperature a bit to medium low and continue to cook for 10 more minutes.
- turn down the temperature to a simmer for the final 10-15 minutes (35 minutes total).
- once done, remove from heat and transfer to a bowl, set aside until you're ready to prepare your pop-tarts.
apple cinnamon pop-tarts
- take the frozen dough out of the freezer, and roughly divide it into five balls, approximately the same size each. place all but one dough ball back in the freezer so they remain cold and firm until you're ready to use them.
- take a piece of parchment paper and lay it atop a flat surface (counter or cutting board will do). divide your one of ball into two roughly the same size. place one of the dough balls on top of the paper, before adding a second piece of parchment paper to cover the dough. you'll be rolling out the dough between the two layers in order to facilitate the rolling, as the dough is very sticky!
- roll out the dough so it's roughly 7 cm x 10 cm - it may be a bit larger or smaller give or take. you can make a rough rectangular shape at first, and cut around with a knife to take off any excess dough. you may want to add some dough back, however, additional excess dough will be set aside and you will ultimately have enough excess dough for a sixth pop-tart.
- once the dough is rolled out into a rectangle, place the dough on a parchment paper-lined baking tray. add a couple spoonfuls of apple cinnamon filling.
- repeat the same process with the remaining half of the dough, cutting off any excess dough from your rectangle shape and setting it aside with the other excess dough.
- now, your top half of dough formed into a rectangle, gently place it atop the apple cinnamon filling, pressing down the corners delicately with your fingers. using a fork, wet the prongs slightly (otherwise the fork may stick to the dough and remove it), and sink the prongs into the edges around the pop tart. using a skewer or toothpick, you can also poke six holes on the top of the pop tart in vertical lines (two columns of three).
- repeat this process for the four remaining balls of dough, dividing each into two and creating your rectangle shapes. excess dough will be used for a sixth and final pop-tart at the end.
- once you're done making your pop-tarts, the last step, is the egg wash. mix the egg white you set aside earlier with a tbsp water, and using a brush, egg wash the top and edges of the pop tart.
- once all the pop tarts are prepared and egg washed on the baking sheet, bake in a preheated oven at 340 for 15 minutes. you can serve these immediately with the frosting recipe below, or allow to cool completely and store in between layers of parchment paper in the fridge or freezer. if you're storing in the freezer or fridge to re-heat later, i definitely recommend baking in the oven for the best experience --bake it in the oven at 330 or lower for 10 minutes at least when re-heating. you can also eat these cold too!!
frosting
- for the frosting, empty the solid chunks of coconut cream from the can into the bowl of a stand mixer (or use a handheld mixer), and set aside any liquid at the bottom for another use.
- add the honey and vanilla, and blend until well combined and fluffy.
- you may want to place the frosting in the fridge or freezer to firm it up if you find it to be too liquid-y. use a generous amount on each pop-tart and enjoy!