How to Make Apple Cinnamon Breakfast Pop Tarts

• Prepare apples. Peel, core, and dice the apples into small, uniform ½-inch pieces to ensure even cooking and a delightful filling.
• Sauté filling. In a medium saucepan, melt 1 tablespoon of unsalted butter over medium heat. Add the diced apples, granulated sugar, light brown sugar, ground cinnamon, and lemon juice. Cook for 8-10 minutes until the apples soften slightly but still remain firm.
• Thicken mixture. In a small bowl, whisk together 1-2 teaspoons of cornstarch with 1 tablespoon of cold water to create a slurry. Pour this into the apple mixture, stirring well for 1-2 more minutes until the filling thickens.
• Cool filling. Remove from heat and transfer the filling to a shallow dish. Allow it to cool completely before assembling your pop tarts.
• Roll out pastry. Unroll the puff pastry or pie crust on a lightly floured surface. Roll it out to about 1/8-inch thickness.
• Cut rectangles. Trim the edges to create neat rectangles, approximately 3×5 inches each.
• Assemble pop tarts. Lay out half of the pastry rectangles on a lined baking sheet. Spoon about 1-2 tablespoons of the cooled filling onto the center of each rectangle.
• Brush edges. Whisk one egg with a tablespoon of water. Lightly brush the edges of the pastry rectangles.
• Seal tarts. Place the remaining pastry rectangles on top, pressing down firmly around the filling.
• Create vents. Crimp the edges with a fork and prick the top of each pop tart 3-4 times.
• Preheat oven. Preheat to 375°F (190°C) and brush the tops with the remaining egg wash.
• Bake. Bake for 15-20 minutes until golden brown, then transfer them to a wire rack to cool.
• Make glaze. Whisk together powdered sugar, milk, and vanilla extract until smooth.
• Glaze pop tarts. Once cool, spoon or spread the glaze over the tops.
• Garnish. Sprinkle cinnamon or decorative sprinkles on top before the glaze sets.
• Set glaze. Allow to set for about 15-20 minutes before serving.