To this day, I still love those classic strawberry breakfast pastries. I can’t help it. I know they kind of resemble cardboard at times but I still love them. Which doesn’t at all mean that I like to eat cardboard, because I don’t like Dominos pizza. I hear they’ve changed their pizza, I have my doubts on it’s ‘new’ and redesigned taste.

Anyway… the pastries. They’re sweet and delicious while being totally awful. You know what I mean. It’s like a lot of kid cereals and other random treats. I swear I don’t buy them often. It’s super rare actually because the times I do buy them, I get home and am given this evil ‘oh my God you really bought those’ kind of stare. Really. And that’s from the cats! I’m not exaggerating in the slightest. Okay maybe I’m fibbing a smidge.

Apple Cinnamon Breakfast Pastries with Caramel Icing Recipe from bakedbyrachel.com

But you see… I’ve only had strawberry. Being apple month though, I figured it’d be a perfect opportunity to make some amazing homemade non-cardboard apple cinnamon breakfast pastries. But…I cheated. You don’t have to. My life has been flipped upside down as of recent for many reason, so I took the quick way out and used pre-made, roll out pie dough. And you know what, it still tastes awesome. Less work and more eating is always a good thing.

Flaky pie crust filled with a sweet cinnamon apple mixture and drizzled with caramel icing. You can skip the sprinkles, but I wouldn’t recommend it.

Apple Cinnamon Breakfast Pastries with Caramel Icing Recipe from bakedbyrachel.com

No ratings yet

Apple Cinnamon Breakfast Pastries with Caramel Icing

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 6
Print Recipe Pin Recipe Leave a Review

Ingredients
 

  • Pie dough
  • 2 C apples
  • 1/2 tsp cinnamon
  • 1 Tbsp light brown sugar
  • 1/4 C water
  • 1 tsp boiled cider, optional
  • 1 C powdered sugar
  • 2 Tbsp milk
  • 1/4 tsp caramel extract
  • Sprinkles

Instructions
 

  • Preheat oven to 350F°. Line a baking sheet with a silicone baking mat or parchment paper.
  • Peel and chop apples. Add to a medium saucepan with cinnamon, brown sugar, water and optional boiled cider. Cook over medium heat until bubbling. When apples are soft, carefully mash with a potato masher until only small pea size chunks remain. Transfer apple mixture to a clean bowl, set aside.
  • Roll out dough. Cut an even number of rectangles into equal sizes, to create bottoms and tops.
  • Transfer half of the rectangles to your prepared baking sheet. Add 2 tbsp apple filling to eat rectangle, spread to within 1/4-1/2" from edge of dough. Top off with another piece of dough, pressing down firmly to form the edge. Crimp edges with a fork.
  • Bake for 20-30 minutes or until lightly golden. Cool on a wire rack.
  • To prepare the icing; in a small bowl whisk together powdered sugar, milk and caramel extract. Drizzle over cooled breakfast pastries. Immediately add sprinkles.
  • Store in an airtight container for up to several days.

Notes

An original recipe from Baked by Rachel

Nutrition

Calories: 111kcal, Carbohydrates: 28g, Protein: 0.3g, Fat: 0.2g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.03g, Monounsaturated Fat: 0.04g, Cholesterol: 1mg, Sodium: 4mg, Potassium: 57mg, Fiber: 1g, Sugar: 26g, Vitamin A: 31IU, Vitamin C: 2mg, Calcium: 13mg, Iron: 0.1mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Breakfast, Snack
Cuisine: American
Keywords: Apple