I go through definite phases in my kitchen. Some weeks I bake cookies like no one’s business, other weeks I use my crockpot every day, some weeks I get overly obsessed with a certain ingredient. These days, the magical love in my life is puff pastry.
Finn and I have a very well-documented love of the flaky, buttery, utterly easy-to-use pastry. It’s been a blog staple these past few years, and while I’ve always loved it, I particularly love it at this very moment.
I think my love comes from the fact that the store-bought stuff is so, so easy to prep (roll it out and go), and the flavour it yields is so comforting. Buttery, flaky layers of pastry that crisp up to golden when baked. It’s versatile, easy, flavourful, and can be used in any dish. From breakfast tarts to savoury dinner rolls to sweet desserts, puff pastry is a Kitchen Maven.
These “pop tarts” are a simple, mouthwatering snack you can make in no time. The sweet, cinnamon-apple filling is reminiscent of an apple pie, so naturally, these make a wonderful dessert. In my opinion, though, they’re even better for breakfast!
Think: a lazy Sunday morning, a big pot of coffee, some cozy slippers, and a buttery apple cinnamon pop tart.
For an easy breakfast, you can whip these up in a few minutes. Or, if you want to completely simplify your lazy morning, prep these the night before and leave them unbaked and covered in the fridge overnight. The puff pastry should hold up until the morning, when you can pop them out of the fridge and into a preheated oven.
Your house will smell amazing!
|Apple Cinnamon Puff Pastry Pop Tarts with Cream Cheese Frosting|| |
- Pop tart:
- 1 Tbsp butter
- 4 tart apples (like Granny Smith), peeled and diced
- 1 tsp ground cinnamon
- 2-3 Tbsp water, as needed
- ¼ cup granulated sugar
- 2 sheets thawed puff pastry
- 1 egg mixed with 1 tsp water
- 125 g cream cheese, softened
- ½ cup icing sugar
- 1 tsp vanilla extract
- 3-4 Tbsp milk
- Preheat oven to 375°. Line a baking tray with parchment paper; set aside.
- Melt butter in a small skillet over medium heat. Saute apples, cinnamon, and two tablespoons or so of water until apples have softened, 5-8 minutes. Toss with sugar and remove from heat.
- Roll out puff pastry sheets and cut each sheet into 6 equal rectangles. Place 6 of the rectangles on prepared baking tray and brush with egg mixture; set the remaining 6 aside.
- Transfer apple mixture to the 6 pastry rectangles on the baking tray. Top with the remaining rectangles and pinch the edges together with the tines of a fork to seal them shut. Poke holes in the tops so steam can vent as they cook. Lightly brush with remaining egg wash and bake for 20-25 minutes until puffed and lightly golden. Remove from heat and let cool slightly.
- While pop tarts cool, make frosting. Beat together the cream cheese, icing sugar, vanilla, and milk. Start with less milk and add more until desired consistency is reached.
- Top pop tarts with frosting and eat immediately.