If you have some apples hanging around each fall like we do (like, 21 pounds), make these. I swear – this takes a much lower skill level than pie and is surprisingly simple. I have posted this recipe before on Pie Eyed, so visit this link for the full tutorial on how to make the dough, etc.
This time, though, I used fresh thinly sliced apples instead of preserves. AMAZING. Seriously – do this. You don’t even need to peel the apples. Here’s what you do:
You will need 3 small to medium sized apples. Slice the apples on a mandolin – I put it on the highest setting (I didn’t want super paper thin). Toss them with 1 teaspoon lemon juice, 2 tablespoons of sugar and 1 teaspoon of cinnamon (or however much of each you would like).
Roll out the dough (recipe in the link above), and cut squares or rectangles as large as you would like. I did smaller squares and got 13 pop tarts. Pile the apple slices into the square (about 1/2 inch thick) and cover with another square of dough, sealing the edges with a fork.
Place the pop tarts on a parchment-lined baking sheet and pierce the tops a few times with the fork to let them vent. Bake at 375 on the middle rack for about 20-25 minutes until they start to brown.
Remove from the oven and place on a cooling rack. When cool, prepare the vanilla glaze (in the recipe link above) and lightly glaze the pastries. They will keep in an airtight container for two days or you can freeze them and take them out one at a time. They are so good! And while not awesome for you, they are whole wheat and low sugar, so you can ignore the fat right? 🙂