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

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