Homemade Pop Tarts start with a light, flaky pastry pie crust. Whole wheat pastry flour is the perfect whole grain for creating pie crusts, along with einkorn, which makes it the perfect flour for this recipe.
In a food processor (like this), add the flour and salt. Pulse together for 5 seconds.
Add the cold butter cubes to the flour. Pulse until the butter resembles coarse crumbs.
With the food processor running, add the ice cold water until the mixture begins to form a ball of dough. Turn off the food processor and separate the dough into two balls. Flatten each ball and wrap with parchment paper or wax paper. Place the dough in the fridge for at least an hour (up to 2 days).
After an hour, preheat the oven to 375F.
On a floured surface (I use silicone baking mats with flour sprinkled over the top), roll each dough into a rectangle. Trim the sides so they are straight with a knife or pizza-cutter, then cut the dough into small rectangles.
Carefully, with a spatula, place half the rectangles on a baking sheet. In a small bowl, whisk together the egg and tablespoon of water. Brush the rectangles on the baking sheet with the egg wash. Place 1 tablespoon of apple cinnamon applesauce in the middle of each rectangle and sprinkle with cinnamon. Top the rectangles with the remaining Pop Tart rectangles. Crimp the edges down with a fork to seal.
Brush the tops of each Pop Tart with the remaining egg wash.
Bake for 18-20 minutes, until the tops are golden.
Sprinkle with organic powdered sugar for an extra treat.