Cinnamon Apple Pop Tart
This cinnamon apple pop tart recipe came about after Olivia first ate her way around New York! It wasn't long before she whipped up this gluten free version of the delicious classic treat. There is no better feeling than biting into a hot apple and cinnamon pop tart! The pastry recipe is a staple from our book. It is really versatile and the most incredible dairy and gluten free pastry. You could adapt the recipe by swapping the apple filling for blackberry and blueberry compote like the one in this crumble. Or, use the pastry for an apple tart case.
Prep: 30 minutes
Cook: 15-20 minutes + 10 minutes cooling time
Total: 1 hour
- 430g oat flour (3 cups),100ml cup maple syrup (1 cup),40g coconut oil, melted (1/2 cup),2 tsp cinnamon powder,Pinch of sea salt
- 2 medium cooking apples peeled and chopped,1/4 + 1/8 cup raisins (45g),2 tsp cinnamon,2 tbsp water
- 150g Nush Almond milk ‘cream cheese’,2-3 tbsp Maple syrup (to taste),Handful of pistachios, chopped,Freeze dried raspberries
Start by preheating the oven to 180 degrees celsius and lining a tray with greaseproof paper.
Peel and chop the apples and add them to a saucepan along with the other ingredients and simmer over a medium heat until the apples have softened. This will take around 20 minutes and then leave this to cool for 10-15 minutes.
Mix together all of the ingredients for the pastry and then roll into a ball. Place the ball onto a sheet of greaseproof paper and the using a rolling pin, roll until it is about 3mm thick. Trim the edge so that you have a neat rectangle and then cut into 4 rectangles. Place these in the fridge to firm up.
Remove the pastry from the fridge. Scoop the apple mixture onto one half of each rectangle of pastry, leaving about 8mm on each edge. Fold the other half of the pastry over and press down the edges with a fork. Sprinkle with coconut sugar if you would like and then place into the oven to bake for 15-20 minutes until golden.