Homemade Frosted Cinnamon Brown Sugar Pop Tarts

Ingredients


Pastry:

  • 1 box (2 count) 9-inch refrigerated pie crust

Filling:

  • 1/2 cup dark brown sugar
  • 2 tsp. ground cinnamon
  • 1 tbsp. all-purpose flour
  • 1 large egg
  • 2 tsp. milk

Glaze: 

  • 3/4 cup confectioners' sugar , sifted
  • 1 tbsp. milk, plus more as needed
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. vanilla extract

For the pastry: Remove pie crust from packaging. Roll out one of the crusts on a floured work surface. Roll it into a rectangle (as best you can) about 1/8 inch thick and 9x12 inches in size. Trim the sides as needed. Cut each piece of dough into thirds and each third into thirds again. You will end up with 9 rectangles, each measuring 3×4 inches. Continue with the second pie crust. 


Place 9 rectangles onto a baking sheet lined with parchment paper or a silicone baking mat. The pop-tarts will not spread in the oven much, so you may place them relatively near one another. Keep the remaining 9 rectangles in the fridge for the time being. 


For the filling: Mix the brown sugar, cinnamon, and flour together in a small bowl. Set aside. Whisk the egg and milk together in a small bowl until combined to make egg wash. 


Brush egg wash over the entire surface of each rectangle on the baking sheet. These will be the bottoms of your pop-tarts and the egg wash will help glue the lid on. Place a heaping tablespoon of the prepared brown sugar filling into the center of each rectangle, spread it around, leaving around 1/4 inch of space on the edges. 


Remove the remaining 9 rectangles from the refrigerator. Brush the second set of rectangles with egg wash, then place each rectangle on top of the filling-topped rectangles - egg wash side down. Use your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Reserve remaining egg wash.


Use a toothpick to poke 8 holes in the tops of each filled pastry to allow the steam to escape. Seal the edges by crimping with a fork, to prevent the sides from opening as the pop-tarts bake. 


Refrigerate the filled pop-tarts uncovered for 15 minutes.


Preheat oven to 350 degrees F.


Once unbaked pop-tarts have chilled for 15 minutes, remove from the refrigerator and brush the tops with the remaining egg wash. Bake for about 22-28 minutes or until they’re golden brown, rotating the pan halfway through baking. Let the baked pop-tarts cool on the pan for about 5 minutes, then transfer to a wire rack to cool completely before glazing.


Make the glaze: Whisk all of the glaze ingredients together in a medium bowl until it reaches a spreading consistency. You want a thick glaze, but not too thick that it is hard to spread. Add another teaspoon or two of milk if needed. Use a spoon or knife to glaze each pop-tart. The glaze will slightly harden in about an hour.


Store pop-tarts in an airtight container at room temperature for 3 days or in the refrigerator for 6 days. To reheat, bake in a 350 degree F oven for 10 minutes. Baked pop-tarts freeze up to 3 months. Thaw and reheat as directed.


by The Savvy Kitchen
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