I don’t know about you, but as a 90’s kid, I grew up with a heavy Pop Tart obsession. Tearing open those foil packs was the best way to start the morning. However, not to knock the store bought kind, but once you’ve tried a home made pop tart pastry you will never want to go back. These babies are buttery, flakey, and filled with gooey, brown sugar goodness. 100% worth the extra time and effort, just trust me!
Tips for your Pop Tarts
Just like any pastry dough, this dough needs to stay cold for best results. While baking, the cold butter will melt and leave those flakey pockets of air. But if your dough gets too warm while constructing the pop tarts, you’ll end up with tough and dense edges. During the process, if your dough gets warm or sticky, just pop it back in the fridge for a bit before continuing.
Use your ruler! While its not the end of the world if your pop tart tops and bottoms aren’t EXACT, they do need to be relatively the same size to adhere together and contain your filling. You’ll have a 9×12 inch rectangle, and end up with 9 equal pieces of 3×4 inches. It’s easy math, don’t worry!
And don’t forget, you can use any filling you want to make these pop tarts your own. Jams and preserves are a great option, so pick your favorite one and slather it in between your layers.
Brown Sugar Cinnamon Poptarts
- Food Processor
- 2 cups all-purpose flour
- 2 T granulated sugar
- 1/2 tsp salt
- 1 cup butter, unsalted, cold, cubed
- 4-5 T ice water
- 2 T heavy cream
- 1/2 cup brown sugar
- 1 T cinnamon
- 1 T all-purpose flour
- 3/4 cup powdered sugar, sifted
- 1 T milk
- 1/2 tsp cinnamon
- 1/4 tsp vanilla extract
Make the Dough
- Pulse flour, sugar and salt in food processor 1-2 times. Add in cubed butter and continue to pulse until the texture is coarse crumbs.
- Pour in the ice water, 1 T at a time, and pulse until dough begins to come together.
- Take dough out into 2 equal sized balls and flatten into disks, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
Make the Filling
- In a small bowl, stir together the filling ingredients until well mixed. Set aside.
- Remove one of the dough disks from the fridge. On a lightly floured work surface, roll the dough out into a 10″x13″ rectangle. Using a ruler and a long knife, cut your dough into a perfect 9″x12″ rectangle. Then, cut your rectangle into 9 equal pieces, each 3″x4″
- Transfer pieces to a parchment-lined baking sheet, leaving 1 inch between each. Place the sheet in the freezer while you repeat the rolling & cutting process with the second half of the dough.
- Remove the baking sheet from the freezer. Brush the edges of each of your 9 pop tart bases with a heavy cream wash (this will help the dough to stick together).
- Spoon a rounded tablespoon of brown sugar filling into the center of each pop tart base. Spread it slightly, but not too close to the edges.
- Place the poptart top rectangles over the filling and press down on the edges slightly to seal the dough together. Then, using a fork, create indentations around the entire pop tart.
- Brush the remaining heavy cream wash over the pop tarts, then use your fork to create 4-5 airholes on the top. Bake for 30 minutes, then allow to cool completely.
Make the Glaze
- Whisk together all glaze ingredients until smooth. Spread over the cooled pop tarts.