Homemade Brown Sugar Cinnamon Pop Tarts
Prep
2h
Cook
30m
Total
2h 30m
crowdedkitchen.com
Steps
1
In a food processor, pulse together flour, salt, sugar, and butter a few times, until the butter pieces are about the size of peas.
2
Stream in the cold water, pulsing as you go.
3
Move the dough to a bowl or lightly floured surface and gently knead into a ball – be careful not to overwork the dough.
4
Divide the dough in half, then wrap each half in plastic wrap and shape into a rectangle that’s about 1/2" thick. Place the dough in the refrigerator to chill for 1–2 hours.
5
While the dough chills, mix together the brown sugar, cinnamon, flour, vanilla, and melted butter until well combined and set aside for the filling.
6
Preheat oven to 300°F and line a sheet pan with parchment paper.
7
Roll each half of the dough into a roughly 14 x 14" square on a floured surface, to about 1/8" thick. Make sure your surface is well floured, and sprinkle some flour on the dough before rolling.
8
Cut the dough into roughly 3.5 x 4.75" rectangles. You’ll need two for each pop tart. Combine your scrap dough and roll out again to minimize waste.
9
Spoon a little over a tablespoon of filling into each pop tart, then spread into a thin layer, leaving about 1/3" around the border.
10
Beat an egg yolk and brush around the border of the filling.
11
Dock the tops of your pop tarts with a skewer or a fork, then place over the bottom, and press down and then crimp the edges with a fork. Use a bench scraper to trim off any messy edges to get a perfect rectangle.
12
Bake for 25-30 minutes. They should be very lightly browned when you take them out, and the bottoms browned slightly. Let cool slightly before topping with glaze.
13
To make the glaze, add the butter, brown sugar and milk to a small saucepan over medium heat.
14
Bring to a gentle simmer for 1–2 minutes, whisking until the brown sugar is dissolved.
15
Remove from heat and immediately whisk in the vanilla, powdered sugar and cinnamon.
16
Immediately spread the glaze onto the pop tarts. It will harden up quickly. If you need to, put it back over medium-low heat to loosen it up again before spreading.
Nutrition Facts
Per serving618 calories
Calories from
- Protein 5%
- Carbs 50%
- Fat 45%
-
Fat High 30 g 46%
-
Saturated Fat High 18 g 90%
-
Carbohydrates High 75 g 25%
-
Fiber 2 g 8%
-
Sugar High 35 g 70%
-
Protein 8 g 16%
-
Cholesterol High 75 mg 25%
-
Sodium 450 mg 18%
% Daily Value is based on a 2,000 calorie diet. Servings isn't set, so the recipe counts as 4.
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