Brown Sugar-Apple Pie Pop Tarts with Chai-Spiced Icing

5 from 1 vote

Prep Time45

Cook Time25

Chill Time30

Servings:

Calories: 318kcal

Place flour, baking powder and salt into a food processor and pulse 3 times. Add butter and cream cheese and continue to pulse until the mixture begins to come together. Add water and vinegar and continue to pulse until smooth dough forms. Divide dough into 2 flat disc, wrap in plastic wrap and refrigerate for 30 minutes.

Place all ingredients into a mixing bowl and toss together until fully combined.
Preheat oven to 425˚F.

Roll chilled dough out onto a lightly floured surface into a 15” x 24” rectangle.
Cut out 3, 5”x 8” rectangles and brush the surface of each with the beaten egg. place 1/4 cup of the filling mixture into the bottom half of each rectangle (leaving a ¼ inch border).
Fold the top half of the rectangle-cut dough over the filling and gently press around the edges, getting rid of any air pockets. Using the back of a fork, seal the open edges. Gently score the top of each pop tart and brush with egg wash. Place them onto a parchment lined baking sheet.
Repeat steps 5-7 with the remaining dough and filling.
Bake for 18 to 22 minutes or until the pop tarts are golden brown.

Place all icing ingredients into a mixing bowl and gently whisk together until smooth.
Allow pop tarts to cool completely before drizzling with icing. Allow icing to harden (about 15 minutes). Serve.