Hi everyone! I am a dental student in CA (originally from MN), and love baking/cooking, hence the blog name The Acci-"dental" Chef!! I hope you all enjoy the many recipes posted on BlogHer and our food blog : www.simplysavorynsweet.com
Here we are with another variation of our great Pop-Tart recipe, with this one focusing on the upcoming winter holidays! Starting to notice a trend? We figured, new season, new filling.
After we had our fill of everything pumpkin, we decided to move toward our favorite fall fruit — the apple. Such a versatile ingredient — we already showed you how to add it to your oatmeal — apples can either be a prominent star of a dish or an excellent accompaniment. Check out all of our recipes on www.simplysavorynsweet.com.
1 cup salted butter, chilled and cut into small pieces
1/2 tablespoon vanilla
1/4 to 1/2 cup ice water
1 cup canned apple-pie filling
2 tablespoons cinnamon
2 cups powdered sugar
1/2 teaspoon vanilla
1 to 1-1/2 tablespoon milk
Turbinado sugar for finishing
In a food processor, the combine flour, salt and sugar. Add the butter and process until the mixture resembles coarse meal (roughly 10 to 15 seconds).
With the machine running, add ice water and 1/2 tablespoon vanilla. Pulse until dough holds together without being wet or sticky.
Divide dough into two balls. Flatten each ball into a disc and wrap in plastic. Transfer to refrigerator and chill for at least 1 hour.
Pre-heat oven to 350 degrees.
On a floured surface, roll out each chilled disc into a rectangle that is roughly 1/4 inch thick. Divide the rectangle into 8 even pieces.
Take one of the pieces and place on a parchment paper lined baking sheet. Place two tablespoons of apple-pie filling in the middle of the piece of pie dough and sprinkle the top with 1/4 tablespoon of cinnamon. Take another piece of dough and place it on top of the dough with filling on it.
Using a fork, crimp the edges of the dough until the two pieces are completely sealed and a pocket is formed. Gently pierce the middle of the top piece twice with the fork.
Cook the Pop-Tarts for 25-30 minutes or until just slightly golden brown.
In a small mixing bowl, combine all ingredients for the icing. The icing should be slightly viscous.
Once Pop-Tarts are cooled, spread the icing over the top of the Pop-Tart and gently sprinkle turbinado sugar over the icing. Allow the icing to harden before eating.
Serve or store in an air-tight container for up to four days.