How To Make Frosted Brown Sugar Cinnamon Pop Tarts
With crisp crusts, these cinnamon pop tarts are stuffed with cinnamon-sugar filling and topped with sweet spiced glaze for the perfect after-school snack.
Mix the flour and salt together in a large bowl. Add cold unsalted butter and shortening. Using a pastry cutter or 2 forks, cut the butter and shortening until the mixture resembles coarse meal.
Slowly drizzle in the very cold water 1 tablespoon at a time, stirring with a large spatula after every tablespoon of water. Stop adding water when the dough begins to clump.
Roll out the dough on a floured work surface. Dough should not feel overly sticky. Form the dough into a ball. Divide in half.
Flatten each half of the dough into 1-inch thick discs using hands. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours.
Remove 1 chilled dough disc from the refrigerator and allow it to sit at room temperature for 15 minutes. Keep the other disc in the refrigerator.
Place disc onto a lightly floured work surface, and roll it into a rectangle about ⅛-inch thick and 9×12-inches in size. Trim the sides as needed.
Cut each piece of dough into thirds and each third into thirds again. Each piece measuring 3×4-inches. Use a ruler to help make this process easier and more accurate.
Place each of the 9 rectangles onto a baking sheet lined with parchment paper or a silicone baking mat. Place the baking sheet in the fridge.
Roll 2nd disc out into a rectangle and cut into 9 even rectangles like the first half of the dough. These 9 rectangles will be the tops of the homemade pop-tarts.
Place the baking sheet into the refrigerator as you make the brown sugar cinnamon filling.
Mix the brown sugar, cinnamon, and flour together in a small bowl. Set aside.
Remove 1 baking sheet of rectangles from the refrigerator. Brush egg wash over the entire surface of each rectangle. These will be the bottoms of your pop-tarts and the egg wash will help glue the lid on.
Place 1 heaping tablespoon of the prepared brown sugar filling into the center of each rectangle, spread it around, leaving around ¼-inch of space on the edges.
Brush the 2nd baking sheet of rectangles with egg wash, then place each rectangle on top of the filling-topped rectangles – egg wash side down. Use fingertips to press firmly around the pocket of filling, sealing the dough well on all sides.
Using a toothpick, 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 at least 20 minutes and up to 1 hour.
Preheat oven to 350 degrees F. Once unbaked pop-tarts have chilled for 20 minutes, remove from the refrigerator and brush the tops with the remaining egg wash.
Bake for about 22 to 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.
Whisk all of the glaze ingredients together in a medium bowl until it reaches spreading consistency. Add another 1 to 2 teaspoons of milk if needed.
Use a spoon or knife to glaze each pop-tart. The glaze will slightly harden in about 1 hour.
Serve and enjoy.
- Calories: 429.03kcal
- Fat: 25.70g
- Saturated Fat: 9.39g
- Trans Fat: 2.56g
- Monounsaturated Fat: 9.28g
- Polyunsaturated Fat: 5.34g
- Carbohydrates: 45.76g
- Fiber: 1.34g
- Sugar: 17.83g
- Protein: 4.55g
- Cholesterol: 41.19mg
- Sodium: 235.86mg
- Calcium: 27.34mg
- Potassium: 64.47mg
- Iron: 1.89mg
- Vitamin A: 74.52µg
- Vitamin C: 0.03mg
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