APPLE POP TARTS RECIPES

Steps:

• To make the dough, combine All-Purpose Flour (2 cup), Granulated Sugar (1 tablespoon), Ground Cinnamon (1/2 teaspoon), and Salt (1 teaspoon).
• Add in the Butter (1 cup) and work in with fingers. Work until you have pea size pieces.
• Whisk the Egg (2) and Milk (1/4 cup) together and add to dry mixture. When combined divide into two equal portions and wrap with plastic and chill for an hour.
• Peel and cut Apple (2) into bite-size pieces.
• Combine Apples, Dark Brown Sugar (7 tablespoon), Ground Cinnamon (1 teaspoon), Salt (2 pinch), and Lemon (1 1/2 teaspoon) into a frying pan and cook. Stir until apples begin to cook and sugar has dissolved.
• Cook until Apples begin to soften. Remove from heat. Strain the juices from the apples, keep both and cool.
• Preheat the oven to 375 degrees F (190 degrees C).
• Line a baking sheet with parchment paper. Dust a work surface with All-Purpose Flour (to taste).
• Roll 1 dough out into a 12x10-inch rectangle. Cut that into 6 equal rectangle 3 1/2 by 4 1/2". Do this to second wrapped dough.
• Whisk Egg (1) and Water (1 teaspoon) together. Brush a thin coat over each rectangle. Spoon 1 heaping Tbsp of filling onto each and spread also 1 1/2 tsp of juices. Put top on and pinch close with fork. Prick the top with a fork poke. Bake for 23-25 minutes.
• To make glaze, combine sifted Powdered Confectioners Sugar (3/4 cup), 2 tablespoon reserved apple cinnamon filling juices, Lemon Juice (2 teaspoon) and Milk (2 teaspoon).
• Drizzle with glaze when warm and serve.
• Enjoy!

Steps:

• In a large bowl, mix together flour, 1 1/4 cups sugar, and salt. Cut in butter until mixture is crumbly. Mix in eggs and vanilla extract until dough forms a ball. Wrap in plastic and refrigerate for at least 1 hour but not more than 1 day.
• While the dough is chilling, prepare the apple filling.
• In a medium bowl, toss diced apples with sugar and cinnamon. Mix in walnuts.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 16 3-inch tart pans. Remove tart dough from the refrigerator and let it stand at room temperature for 30 minutes before rolling out.
• Knead dough briefly on a lightly floured surface. Cut into 16 equal portions. Roll each portion into a 6-inch circle, and carefully fit one circle into each tart pan.
• Spoon an equal amount of apple mixture into each tart pan. Fold pastry over filling. Place filled tarts on a baking sheet.
• Bake in preheated oven until golden brown, about 30 minutes. Melt apricot jam and brush over finished tarts, if desired.