For the Pastry: Put the flour, icing sugar and salt in a large bowl (or in a food processor).

Rub in the cold cubed butter until it resembles bread crumbs.

Mix together the egg yolks and water and add to the dry ingredients.

Mix in until a dough forms. It doesn't take long.

Wrap the pastry in cling wrap and refrigerate for 30 minute to allow the gluten to relax. (you can freeze the pastry at this point)

Roll out your dough on a floured surface until 1/4 mm thick.

With a pizza cutter or knife cut your pastry to 3inch x 4inch rectangles. You will need 2 for each pop tarts.

Egg wash your pastry, this will help the 2 pieces stick together and give your pop tart a lovely golden color. . Prick the top with a fork to release steam while baking

For the filling: Mix the cubed apples, melted butter, cinnamon, sugar and flour all together.

Spoon the apple mix into the center of a piece of pastry. Take care not to overfill or you would have an explosion of filling.

Mix the cinnamon and sugar and dust the top of the pop tart liberally with it.

Bake at 400oF (200oC) for 18-22 minutes or until golden brown.