Two classic dishes with one creative twist!
400g canned pie apple, drained
¼ cup (55g) brown sugar
1 tablespoon cornflour
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cardamom
4 sheets frozen shortcrust pastry, refrigerated but just thawed
1 egg, beaten
1 tablespoon milk
1. Preheat oven 180C fan forced and line 2 baking trays with baking paper
2. Cut each pastry sheet to form 6 even rectangles; place 6 onto each prepared baking trays. These will be the bottoms of your pop-tarts. Return remaining pastry to the refrigerator to keep cool.
3. Mix together the apple, brown sugar, cornflour and spices and mix well.
4. Whisk egg and milk together and brush the entire surface of each rectangle. This will help to glue the lid on.
5. Spoon a heaped tablespoon of apple pie mixture into the centre and of each rectangle and spread it out, leaving a ½ cm space on the edges.
6. Brush remaining pastry rectangles with egg wash and place each on top of the filling –topped rectangles, egg wash side down.
7. Using your fingertips press firmly around the pocket of filling, sealing the dough well on all sides. Crimp with a fork, to prevent the sides from opening as the pop-tarts bake.
8.Poke 8 holes in the tops of each filled pastry to allow the steam to escape. Refrigerate the filled pop-tarts uncovered for at least 20 minutes and up to 1 hour.
9. Just before baking, brush the tops with the remaining egg wash. Bake for about 25-30 minutes, swapping the trays halfway through baking.
10. Let the baked pop-tarts cool on the trays for about 5 minutes, before transferring them to a wire rack to cool completely.
11. To reheat, toast pop tarts until lightly crisp and golden. Serve warm on their own or with custard and a dusting of icing sugar.
Pop-tarts can be stored in the refrigerator in an airtight container for upto 6 days or frozen for 3 months.