11/7/2016 Print - Maple Glazed Apple Cinnamon Pop Tarts

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Maple Glazed Apple Cinnamon Pop Tarts

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PIE DOUGH

unsalted butter, cold - 1 cup (2 sticks)

all purpose �our - 2.5 cups

granulated sugar - 2 tablespoons

salt - 2 teaspoons

ice cold vodka or apple cider vinegar - 1/4 cup

ice cold water - 2-4 tablespoons

medium egg -1

APPLE CINNAMON FILLING

tart apples (Granny Smith) - 4-5, depending on size

brown sugar - 1/2 cup

cinnamon - 2 teaspoons

lemon - 1 tablespoon

MAPLE ICING

powdered sugar - 1 cup

cream - 1-2 tablespoons

maple extract - 1/2 teaspoon

cinnamon - 1/2 teaspoon

PIE DOUGH

Cube the cold butter into 1/4"- 1/2" cubes and put back in the fridge to �rm up for a few minutes.

Cut in the butter by blending the �our mixture with either a pastry blender, two butter knives or by squishing it between your �ngers,careful to not melt the butter.

Slowly pour the vodka or apple cider vinegar into the dough, using a pastry blender or fork to combine until pea sized chunks form and thedough is just starting to come together. At this point, check the hydration level of the dough by gathering a small �stful; if it holds together,

it’s ready. If it is dry or crumbly, slowly add the ice cold water, 1 tablespoon at a time, combine using a pastry blender or a fork. Test the doughby pinching it occasionally.

*Be careful to add only as much water as it takes to combine the dough into a ball or disk.

Form the dough into two disks and wrap them in plastic. Chill for at least 1-2 hours before rolling and forming.

Once your pie dough has chilled, on a lightly-�oured counter, roll one disk into a rectangular shape, 1/8"-1/4" thick.

Using a ruler and a pizza cutter or knife, measure and cut the dough into 4” x 3” rectangles. Gather the dough scraps together, form a diskand re-roll, cut more rectangles.

Transfer the rectangles to a lined baking sheet, and chill in the refrigerator for about 30 minutes. You should have 24 rectangles

APPLE CINNAMON FILLING

Combine the brown sugar and cinnamon together in a small bowl.

Peel the apples and grate them using a cheese grater.

11/7/2016 Print - Maple Glazed Apple Cinnamon Pop Tarts

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Top 12 dough rectangles with about 1 ½ - 2 tablespoons of grated apple then top each with 1 tablespoon of the brown sugar mixture, leavingabout 1/2 “ all the way around.

Lightly brush a small amount of cold water around the edges of the of the dough. Gently seal the edges by pressing together. Create adecorative crimp by pressing the edges of the dough together with the back of a fork.

Place the pop tarts back on the lined baking sheet, and return to the refrigerator or freezer to chill for another 30 minutes.

Preheat the oven to 375°.

Whisk the egg in a small bowl.

Remove the chilled pop tarts from the refrigerator or freezer. Using a pastry brush, lightly brush the pop tarts with the egg wash.

Bake until the pop tarts are golden brown, about 20 - 25 minutes, rotating the pans halfway through.

Remove the pop tarts from the oven, and let stand to cool.

MAPLE GLAZE

Sift the powdered sugar and cinnamon into a medium bowl. Whisk in the maple extract and 1-2 tablespoons of cream until the mixture runsoff the whisk like slow molasses.

Spoon about 1 tablespoon of glaze onto each pop tart, smoothing the glaze to the crimped edges with the back of the spoon or a smallspatula.

Allow the glaze to set before serving.

Notes

If you don't plan on using the dough within a few hours or on the day you prepare it, you can store the dough in the freezer. (If it sits in therefrigerator too long, it could start to turn a grayish color.)

This dough will last at least a couple of months if wrapped up tightly in the freezer. Defrost the frozen dough overnight in the fridge before usingor on the counter 1.5 -2 hours before using.

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