Brown Sugar Cinnamon pop tarts

5 from 5 votes

Brown Sugar Cinnamon pop tarts

These homemade brown sugar cinnamon pop tarts are way better than the store-bought kind! Made with a homemade pie crust, abrown sugar cinnamon filling and topped with a sweet cinnamon glaze!

Prep Time45

Cook Time20

Chilling time30

Total Time1 35

Course: Breakfast, Dessert

Cuisine: American

Servings: servings

Calories: 459kcal

Author: Heather Perine

Ingredients

For the Pie Crust

3 cups (360 g) unbleached all-purpose flour spooned and leveled
1 teaspoon kosher salt
16 tablespoons (2 sticks, 227 g) cold unsalted butter cut into cubes
8-10 tablespoons ice water

To make the filling:

¾ cup (163 g) packed light brown sugar
2 tablespoon all purpose flour
2 teaspoons ground cinnamon
5 Tablespoons (71 g) unsalted butter softened
½ teaspoon vanilla extract

To make the glaze:

1 cup (120 g) powdered sugar
½ teaspoon ground cinnamon
2-3 tablespoons milk
1 tablespoon corn syrup optional

Instructions

To Make The Pie Crust

In a food processor or by hand, stir together the flour and salt. Sprinkle very cold butter over the top and pulse for a few seconds or cut the butter with the pastry cutter/fingertips until it is about the size of split peas. 3 cups (360 g) unbleached all-purpose flour 1 teaspoon kosher salt 16 tablespoons (2 sticks, 227 g) cold unsalted butter
Sprinkle half of the ice water over the flour mixture and mix gently to dampen flour. Add the remaining water in two stages and continue to pulse or stir until a dough forms. When enough water has been added to allow dough to hold together, gather it into a ball and transfer to lightly floured surface.Press dough into a flat disk, then place in large zipper bag. Refrigerate dough for at least an hour. 8-10 tablespoons ice water

Make the pop tart filling:

In a small mixing bowl, stir together the brown sugar, flour, and cinnamon. ¾ cup (163 g) packed light brown sugar 2 tablespoon all purpose flour 2 teaspoons ground cinnamon
Stir in softened butter and vanilla. You can use a mixer, or a pastry cutter to work the butter into the mixture. 5 Tablespoons (71 g) unsalted butter ½ teaspoon vanilla extract

To Shape The Pop Tarts

Cut dough in half. Keep the second half wrapped in plastic wrap and in the fridge. Roll out one half of the dough onto a lightly floured surface to a 13 by 11 inch rectangle (about 1/4 inch thick). Trim dough so sides are even and straight, to a 12 by 10 inch rectangle.
Cut the dough into eight 5 by 3 inch rectangles.
Arrange 4 rectangles onto a parchment lined baking sheet.
In a small mixing bowl, measure and place all the filling ingredients into a bowl and stir to combine.
Add Filling. For each rectangles, place one tablespoon (to 2 tablespoons max) of filling in the center. Spread out but leave a 1/2 inch border. Place another rectangle on top and use a fork to crimp the edges to prevent the filling from leaking out in the oven. Poke the top of each poptart with a few holes with the tines of a fork to allow steam to escape as they bake.
Refrigerate. After they are all prepared, refrigerate to firm up again for another 30 minutes. Repeat with the remaining dough disk.
Egg Wash and Bake. When ready, preheat the oven to 375 degrees. Make egg wash and brush each poptart with a little egg wash. Place the prepared cookie sheet in the pre-heated oven. Bake for 20-25 minutes until golden brown. Place on a cooling rack before applying glaze.

Make Glaze

Combine all glaze ingredients and stir to combine. You may find you need to add either more powdered sugar or milk to achieve the desired consistency. Then simply spread the glaze on your cooled tarts. 1 cup (120 g) powdered sugar ½ teaspoon ground cinnamon 2-3 tablespoons milk 1 tablespoon corn syrup

Notes

Storage: Store any leftover pop tarts in an airtight container at room temperature for 2-3 days. These are really best eaten fresh. If you can't finish them within a few days, try freezing the leftover for a quick breakfast or snack in the future!
Freeze: Once fully cooled, store the pop tarts in an air-tight container or zipper bag and freeze for up to 4 months. Easily reheat them in the toaster straight from frozen.

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