Brown Sugar Pop Tarts

Brown Sugar Pop Tarts

• all-butter perfect pie crust

• 4 tablespoons unsalted butter, room temperature

• 1/2 cup brown sugar

• 1 teaspoon cinnamon

• 1/2 cup powdered sugar

• 1 teaspoon dark corn syrup

• 1-2 teaspoons warm water

Preheat the oven to 400. Line a baking sheet with parchment paper.

Roll out the dough 1/8 inch thick. Cut dough into squares or rectangles (I just cut 3x3 inch squares of dough, but 3x5 rectangles would be more traditional).

In a bowl, combine the butter, brown sugar and cinnamon; mash with a spoon until blended. Spread about 2 teaspoons of the filling into the center of half the pieces of dough, leaving about a half inch around the edges. You should have some filling leftover. Dampen the edges with a little water, then press a second piece of dough over the top. With a fork, press the tines firmly around all the edges of the pastry to seal it, then prick the center of the dough a few times.

Bake the pastries for about 11-12 minutes, until pale golden brown; the filling may seep out of the edges a little.

Meanwhile, combine any leftover filling with the powdered sugar, dark corn syrup and a small amount of warm water until you have a smooth glaze. When you take the pop tarts out of the oven, cool for 2-3 minutes, then drizzle or pour the glaze over the pastries. Cool for 20 minutes then serve warm.

Yields 8 pop tarts.

Recipe from Curly Girl Kitchen