Apples / Baking / Cinnamon / Nutmeg / Rice Flour / Sweet / Wholegrains

Baked Apple and Cinnamon Pop Tarts

If you are a pop tart fan (who isn’t?) you’ll just love my recipe for baked Apple and Cinnamon Pop tarts. Don’t get me wrong, I enjoyed the rectangular, pre-baked, sugary version that you just pop in the toaster and go, but these taste so much better and aren’t just two bits of factory-produced bits of pastry around, let’s face it, nothing more than artificial rubbish pretending to be something it’s not. Have fun with your pop tarts, just about any fruit makes a great filling and if you want something a little more treat-worthy, try some Nutella, chocolate chips, or salted caramel.

For the pastry:

130g rice flour

75g potato-starch – cornflour can be substituted

45g wholemeal flour

3 tbsp caster sugar

160g organic butter, chilled and chopped

120ml water, chilled

Sift the flours together into a bowl. Transfer the well-sifted flours into a food processor and pulse with the sugar and butter until the mixture resembles fine breadcrumbs. Continue processing, adding 1 tbsp of chilled water at a time, until a soft dough forms. Turn the dough onto a lightly floured surface and knead gently for approx. 3 minutes or until smooth. Wrap the kneaded dough in glad-wrap and pop in the fridge to chill for 30 minutes.

For the apple-cinnamon filling:

1 green apple, peeled & cut

¼ cup rice malt syrup – ½ cup of soft brown sugar can be substituted

Few gratings of nutmeg

1/4 tsp cinnamon

Pinch sea salt

2 tbls flour

Juice of half a lemon

Olive oil

Preheat oven to 200C

Gently sauté apples in small amount of olive oil until soft, add the rice malt syrup – or sugar, cinnamon and nutmeg, follow with the lemon juice and flour. Stir to combine and remove from heat. Set aside to cool.

Portion out the dough into 6 equal pieces. Roll out to rectangles about 3mm thick. Cut the rectangle in half. Spoon some of the apple filling onto one of the halves. Brush the sides of half holding the filling with an egg-milk wash. Place the other half of pastry on top, trim excess to make a perfect rectangle and crimp edges. With a knife, make a few small slits in the top of the pastry to allow steam to escape when baking. Brush the pastry with some of the egg wash and sprinkle with demerara sugar. Pop in the oven and bake for approx. 10 minutes or until gorgeous and golden.


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