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Use a fork to crimp the edges closed. Brush the tops with the remaining egg wash. Bake for 20-22 minutes or until the Pop-Tarts are golden in color. Cool for about 15 minutes on the pans. Meanwhile, make your glaze: in a medium bowl, whisk together the confectioners' sugar, milk, vanilla and remaining cinnamon until smooth.

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Assembly. Spoon the brown sugar cinnamon filling onto half of the rectangles of dough, using about 1 tablespoon (or slightly less) of filling per pop tart. Use a small offset spatula to spread the filling out, leaving a 1/2 inch border all around. Brush the edges of the dough with the reserved egg white.

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Filling: While the dough is chilling, make apple cinnamon filling. Place chopped apples, brown sugar, sugar, ground cinnamon, and lemon juice in a medium sauce pot over medium heat. Stir to combine until sugar dissolves. Let simmer until apples are soft and tender, about 10-15 minutes. Strain apples, reserving liquids.

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In a large bowl, combine the flour, salt, and sugar. Add the sliced butter. Cover and let chill in the fridge (about 10 minutes) or freezer (about 5 minutes) until all of the ingredients are cold. Using a pastry blender (or two forks), cut the cold butter into the flour mixture until it resembles coarse, pebbled sand.

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Combine powdered sugar, corn syrup, cinnamon, vanilla extract, and milk in a medium bowl. Whisk well until smooth. The glaze shouldn't be too thick or too thin. Add more powdered sugar or more milk to reach the desired consistency for your glaze. Spoon about 1 tablespoon of the glaze over each pop-tart.

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In a large mixing bowl, whisk together the flour, salt, and sugar. Next, add the 1 cup (or 1 stick) of cold shortening/Crisco. Using a pastry blender, chop the shortening up and mix it in with the flour, salt, and sugar. Then, add in the ¾ cup of cold butter and do the same thing.

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Move the dough to a lightly floured work surface and gently knead 2 or 3 times. If dough seems sticky or wet, sprinkle on another few teaspoons of flour.

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Preheat the oven 350°F and line a baking sheet with a silicone mat or parchment paper. Step 2: Chop the Pop-Tarts. Unwrap and chop up the Pop-Tarts into small pieces, about the size of a dime. Step 3: Beat the butter and sugar. Beat the butter together with both the sugar until well creamed together.

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In a small bowl, stir together sugar, cinnamon, and salt. 2. Melt butter in a large nonstick skillet over medium-low; enough to lightly coat the bottom of the skillet when melted. When bubbling.

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Place flour, sugar, salt, and butter in the bowl of your food processor. 1b. Pulse until it the butter is incorporated into the dry ingredients in a combination of small and large pieces. 1c. Add ice water and lemon juice and pulse until the dough just comes together. 1d.

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Place the baking sheet into the refrigerator as you make the brown sugar cinnamon filling. Make the filling: Mix the brown sugar, cinnamon, and flour together in a small bowl. Set aside. Remove 1 baking sheet of rectangles from the refrigerator. Brush egg wash over the entire surface of each rectangle.

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Trace a square outline of the pan on a separate sheet of parchment paper and set aside. In a medium bowl, whisk together the salt, almond flour, and flour. Set aside. In a large mixing bowl, using a hand or stand mixer with the paddle attachment, mix together the butter and sugar.

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To make the filling, combine brown sugar, cinnamon, gluten-free flour, melted vegan butter, and molasses in a bowl until a paste has formed. Place one rectangle of pastry dough on a baking sheet lined with parchment paper. Spoon filling onto the pastry and spread with a spatula, leaving about 1/2 inch border.

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In a food processor, combine the flour, whole wheat flour, cinnamon, and butter. Pulse until the mix clumps together to form pea-size balls. Add 1/2 cup cold water, 1 tablespoon at a time, until the dough comes together and forms a ball. If the dough feels dry, add 1-2 tablespoons additional water. 3.

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Form the crust into a ball and cover with plastic wrap. Place in the refrigerator for 20-30 minutes to chill. Preheat the oven to 400°F. Line a large sheet tray with parchment paper, and set it aside. Make the filling by stirring together the brown sugar, butter, flour, and cinnamon until fully combined and set aside.

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Make the Pastry. Sift the flour, powdered sugar, and salt into the bowl of a standing mixer fitted with the paddle attachment. Mix on low for about 10-15 seconds until combined.