In a food processor, combine flour, sugar, and salt. Add cold butter and pulse until the mixture resembles coarse crumbs.

Slowly drizzle in cold water while the processor is running, using only enough to form a soft dough.

Flatten the dough into a rectangle, wrap in plastic, and refrigerate for at least 2 hours or overnight.

Chop apples into small cubes and melt butter in a saucepan.

Add apples, sugars, lemon juice, and cinnamon. Cook until tender, about 10 minutes.

Mix cornstarch and water, then stir into the apple mixture. Remove from heat and let it cool.

Use an electric mixer to blend cream cheese, powdered sugar, and vanilla until smooth. Set aside.

Roll out half of the chilled dough into a 10” x 12” rectangle. Cut into eight 3” x 5” rectangles.

Place on a baking sheet and spoon cream cheese filling onto half of the rectangles, leaving a border. Add apple filling, then seal with the remaining rectangles.

Refrigerate for 30 minutes, poke holes with a fork, brush with egg wash, and bake at 350°F for 25-30 minutes.

*Cinnamon Maple Glaze:*

Whisk melted butter, powdered sugar, maple flavoring, cinnamon, and milk for a spreadable consistency.

Spoon onto cooled pop-tarts and spread. Serve at room temperature and enjoy!