I’m a fiend for pop tarts. I love them like there is no tomarrow. My favorite caramel apple pop tarts. What can I say I’m a kid at heart!
2 additional large egg (to brush on pastry)
caramel apple Filling
3/4 cup caramel
3/4 cup apple sauce
2 tablespoon cornstarch mixed with 2 tablespoon cold water
To make caramel apple filling: Mix the apple sauce with the cornstarch/water in a small saucepan. Bring the mixture to a boil, and simmer, stirring, for 2 minutes. Remove from the heat,mix in caramel and set aside to cool. Use to fill the pastry tarts.
Whisk together the flour, sugar, and salt. Work in the butter with your fingers, until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. Whisk the first egg and milk together and stir them into the dough, mixing just until everything comes together, kneading briefly on a well-floured counter if necessary.
Divide the dough in half, shape each half into a smooth rectangle, about pop tart size. You can roll this out immediately or wrap each half in plastic and refrigerate for up to 2 days.
If your dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes in a warm kitchen. Place one piece on a lightly floured work surface, and roll it about 1/8″ thick, large enough that you can trim into 18 pop tart sized rectangles.
Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, keeping a bare 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.
Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.
Sprinkle the dough trimmings with cinnamon-sugar; these have nothing to do with your pop tarts, as my lover says, it’s a shame to not give treats to the chef. While the tarts are chilling, bake these trimmings for 13 to 15 minutes, till they’re golden brown.
Remove the tarts form the fridge, and bake them for 20 to 25 minutes, until they’re a light golden brown. Cool in pan on rack.
You should have 9 pairs of pop tarts ready to eat filled with a nice yummy caramel apple filling.
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