Homemade Brown Sugar Cinnamon Pop Tarts

Ingredients

• 2.5 cup all-purpose flour (for crust)
• 4 tsp sugar (for crust)
• 2 tsp kosher salt (for crust)
• 1 cup unsalted butter (chilled and cubed, for crust)
• 0.5 cup water (cold, for crust)
• 0.75 cup brown sugar (for filling)
• 2.5 tsp cinnamon (for filling)
• 1.5 tbsp all purpose flour (for filling)
• 1 tsp vanilla extract (for filling)
• 1.5 tbsp butter (melted, for filling)
• 4 tbsp butter (for glaze)
• 0.5 cup brown sugar (for glaze)
• 2 tbsp milk (for glaze)
• 0.5 tsp vanilla extract (for glaze)
• 0.66 cup powdered sugar (for glaze)
• 0.5 tsp cinnamon (for glaze)
• 1 egg yolk (beaten for egg wash)

Steps

1. 1

   In a food processor, pulse together 2 1/2 cups flour, 2 tsp salt, 4 tsp sugar, and 1 cup chilled cubed butter a few times, until the butter pieces are about the size of peas.

2. 2

   Stream in 1/2 cup cold water and pulse a few more times until the dough just starts to come together.

3. 3

   Move the dough to a lightly floured surface and gently knead into a ball. Divide dough in half, wrap each half in plastic wrap, and chill in the fridge for 1-2 hours.

4. 4

   While the dough chills, prepare the filling by mixing together 3/4 cup brown sugar, 2 1/2 tsp cinnamon, 1 1/2 tbsp flour, 1 tsp vanilla, and 1 1/2 tbsp melted butter until well combined. Set aside.

5. 5

   Preheat your oven to 300˚F (150°C) and line a sheet pan with parchment paper.

6. 6

   On a floured surface, roll each half of the dough into a square approximately 14 x 14 inches and 1/8 inch thick.

7. 7

   Cut the dough into rectangles measuring approximately 3.5 x 4.75 inches.

8. 8

   Spoon 1 tablespoon of filling onto half of the dough rectangles. Spread it into a thin layer, leaving about 1/3 inch border around the edges.

9. 9

   Beat an egg yolk and brush it around the border of the filling to act as a sealant.

10. 10

    Dock the remaining dough rectangles (the tops) with a skewer or a fork to allow steam to escape.

11. 11

    Place the docked tops over the filled bottoms. Press down to seal, then crimp the edges firmly with a fork.

12. 12

    Bake for 25-30 minutes. The pop tarts should be very lightly browned on top and slightly browned on the bottoms when finished.

13. 13

    Let the pop tarts cool slightly on the pan before glazing.

14. 14

    To make the glaze, add 4 tbsp butter, 1/2 cup brown sugar, and 2 tbsp milk to a small saucepan over medium heat.

15. 15

    Bring to a gentle simmer for 1-2 minutes, whisking constantly until the brown sugar is completely dissolved.

16. 16

    Remove from heat and immediately whisk in 1/2 tsp vanilla, 2/3 cup powdered sugar, and 1/2 tsp cinnamon.

17. 17

    Immediately spread the glaze onto the pop tarts, as it will harden quickly. If the glaze becomes too stiff, return it to medium-low heat briefly to loosen it up.

Notes

The glaze sets up quickly, so be ready to spread it immediately after whisking. You can use non-dairy butter and milk to make these dairy-free. For a gluten-free version, a 1-to-1 gluten-free flour blend should work.

Nutrition per serving

• breakfast
• snack
• dessert
• baked
• cinnamon
• brown sugar
• homemade