Homemade poptarts are a great way to add fruit and another way to sneak Christmas spice in. These pop tarts are filled with apples, pecans and toffee sauce. You can vary the amount of wholegrain/plain flour (keep the total weight the same) and I prefer to use a mixture of apple varieties.
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- Filled with apples and toffee
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- Served with custard and extra toffee sauce
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- Label for toffee apple pop tarts
Toffee apple pop tarts
Prep time
Cook time
Total time
Author: Harry Jennerway
Serves: 8
Ingredients
Pastry
- 245g (1¾c) flour
- 170g (6 oz) butter, cubed
- 1 egg yolk
- 15g (1 tbsp) caster sugar
- Dash salt
- 2+ tbsp cold water
Toffee sauce
- 100g caster sugar
- 45g butter
- 60ml double cream
- Dash salt
Apple filling
- 3 large apples
- 40g pecans, chopped
- 2 tbsp lemon juice
- ½ tsp nutmeg
- 1 tsp cinnamon
- 50g caster sugar
Cinnamon Glaze
- 90g (3/4c) icing sugar
- 15ml (1 tbsp) milk
- ½ tsp vanilla extract
- 1 tsp cinnamon
Directions
Pastry
- Pulse the ingredients in a food processor just until a dough forms. Start with 2 tbsp water and add more as required.
- Wrap in plastic and chill overnight.
Toffee apple filling
- Heat the sugar in a pan until dissolved.
- Stir in the butter, then add the cream.
- Stir on a medium heat for a couple of minutes until thickened.
- Core and slice the apples, then toss in the lemon juice and spices. Stir in the pecans.
- Roll out the pastry to ~4mm thick. Cut into rectangles.
- Place 2 tbsp filling on each rectangle, then drizzle toffee sauce over the top.
- Place another rectangle on top, then seal with edges with a fork.
- Brush with egg wash and dust with coarse sugar.
- Bake for 15-20 mins until golden brown.
Cinnamon Glaze
- Mix everything together until smooth then pour over the pop tarts.
Melt the sugar, then add the butter and cream
Fill each rectangle with filling and drizzle with toffee sauce
