Bacon Pop Tarts
Homemade “pop tarts” are far and away much better than the cardboard-like toaster pastries you buy in the grocery store. We were inspired by this recipe for bacon jam pop tarts, but wanted to create a version with real candied bacon inside. We also added apple pie filling and covered them in a buttery, cinnamon glaze.
The result is a handheld dessert that is sweet and slightly savory. For a more savory dessert, you can skip candying the bacon and add cooked bacon slices instead. If you’d like to serve them with ice cream, you can skip the glazing and add a scoop of vanilla ice cream to the warm pop tarts. Delicious! The recipe for the apple pie filling is from Spendwithpennies.com.
Ingredients for the pastry:
2 cups all-purpose flour
1 Tbsp. sugar
1 tsp. salt
1 cup (2 sticks) unsalted butter, cut into pieces
1 large egg
2 Tbsp. milk
For the glaze:
1/4 cup melted butter
1/4 cup brown sugar
2 tsp. cinnamon
For the candied bacon:
1 lb. bacon
1 cup brown sugar
For the pop tart filling:
4 medium apples
3 Tbsp. water
2 Tbsp. butter
1 tsp. cinnamon
1/3 cup sugar
1 Tbsp. plus 1 tsp. cornstarch
2 Tbsp. water
1. Make the apple pie filling. Peel, core and slice apples. Melt butter and cinnamon over medium heat. Stir in apples, sugar and 3 Tbsp. water. Cover and cook stirring occasionally for 4-6 min. or until slightly softened.
2. In a small dish, combine cornstarch and 2 Tbsp. water. Add to pan while stirring and continue to cook until apples are soft (not mushy) and filling is thickened. Let bubble 1 minute. Allow to cool.
3. Make the pastry filling. Whisk together the flour, sugar, and salt in a large bowl. Cut in the butter with your fingers until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. Whisk the egg and milk together in a small bowl and stir them into the dough, mixing just until everything is cohesive, kneading briefly on a well-floured surface (or in the bowl) if necessary.
4. Divide the dough in half, shape each half into a disc, wrap in plastic wrap and refrigerate for 30 min. or up to 2 days.
5. Candy the bacon. Coat each bacon strip in brown sugar and place strips on a rack on a foil-lined baking sheet. Bake for 10-15 min. at 400° F, watching closely to avoid burning.
6. Remove dough from the fridge and let sit for 10-15 min. Roll each disc out into a 9” x 12” rectangle (or so) and cut the dough into 3” x 4” tarts. Place half the rectangles onto a baking sheet lined with parchment paper or a silicone mat. Add two half-strips of candied bacon side by side in the middle of the pastry. Then add 1-2 tablespoons of apple pie filling over the bacon, keeping a ½” perimeter around the edges. Place a second rectangle of dough over the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.
7. Prick the top of each tart multiple times with a fork. Refrigerate the tarts uncovered for 30 minutes, while you preheat your oven to 350°F. Bake for 20 to 25 minutes, until they’re a light golden brown. Cool on the pan for 5-10 min. before transferring to a wire rack to cool.
8. While the tarts are in the oven, mix all the ingredients for the glaze in a small bowl. Once the tarts have cooled, drizzle the tarts with the glaze. Store pop tarts in an air tight container in the fridge for up to a week, and reheat gently before serving.