Amazing Homemade Frosted Brown Sugar Cinnamon Pop Tarts
Introduction
Recreate that childhood nostalgia with a homemade twist. These flaky, buttery pop tarts are filled with a warm brown sugar cinnamon swirl and topped with a simple glaze. They bake up golden and fragrant, delivering the cozy taste of a toaster pastry made entirely from scratch.
Ingredients
- For the Crust: 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1 large egg
- 3 tablespoons ice water
- For the Filling: 3/4 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons all-purpose flour
- Pinch of salt
- 2 teaspoons vanilla extract
- For the Glaze: 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Make the dough by whisking together flour, sugar, and salt. Cut in cold, cubed butter until the mixture resembles coarse crumbs.
- Whisk the egg and ice water together, then add to the flour mixture. Stir gently until a shaggy dough forms, then turn out and knead briefly to bring it together.
- Divide the dough in half, shape into discs, wrap in plastic wrap, and chill for at least 1 hour.
- Prepare the filling by mixing brown sugar, cinnamon, flour, salt, and vanilla until well combined and crumbly.
- Roll out one disc of dough to about 1/8 inch thickness and cut into eight rectangles. Roll the second disc and cut eight more rectangles.
- Place a heaping tablespoon of filling onto the center of half the rectangles, leaving a border around the edge.
- Beat one egg with a splash of water to make an egg wash. Brush the edges of the filled rectangles, then top with the remaining dough rectangles.
- Press the edges firmly with a fork to seal. Chill the assembled pop tarts for 30 minutes.
- Preheat the oven to 350°F. Bake the pop tarts on a parchment-lined baking sheet for 30-35 minutes or until golden brown. Cool completely.
- Whisk together the powdered sugar, milk, and vanilla to make the glaze. Drizzle over cooled pop tarts and allow to set before serving.
Pro Tips & Notes
- Keep Ingredients Cold: Using cold butter and ice water helps create a flaky, tender crust.
- Avoid Overfilling: Use just enough filling to cover the center without spilling over when sealed to prevent leaks.
- Resist Eating Immediately: Let the pop tarts cool completely before glazing so the frosting doesn’t melt off.
- Make Ahead & Freeze: Freeze unbaked pop tarts on a baking sheet then store in a freezer bag. Bake from frozen for a quick breakfast on busy mornings.
Nutrition Facts (per serving)
- Calories: 320
- Protein: 3g
- Carbohydrates: 45g
- Fat: 15g
- Sodium: 190mg
Frequently Asked Questions
- Q: Can I use whole wheat flour for a healthier crust? A: Yes, you can substitute half the all-purpose flour with whole wheat. The texture will be slightly denser.
- Q: How should I store them? A: Keep them in an airtight container at room temperature for up to 3 days.
- Q: Can I reheat them? A: Absolutely! Pop them in the toaster or a 350°F oven for a few minutes to crisp them up and warm the filling.