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Photos of Frosted Brown Sugar Cinnamon Pop Tarts Recipe
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.
Serves:
Ingredients
For Pastry:
- 2½cupsall-purpose flour,spoon and leveled
- 1¼tspsalt
- 6tbspunsalted butter,chilled and cubed
- ¾cupvegetable shortening,chilled
- ½cupice water
For Filling:
- ½cupbrown sugar,packed dark or light
- 2tspground cinnamon
- 1tbspall-purpose flour
- 1large egg,mixed with 2 tsp milk, egg wash
For Glaze:
- ¾cupconfectioners’ sugar,sifted
- 1tbspmilk,plus more as needed
- ½tspground cinnamon
- ¼tsppure vanilla extract
Instructions
Pastry:
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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.
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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.
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Roll out the dough on a floured work surface. Dough should not feel overly sticky. Form the dough into a ball. Divide in half.
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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.
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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.
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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.
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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.
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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.
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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.
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Place the baking sheet into the refrigerator as you make the brown sugar cinnamon filling.
Filling:
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Mix the brown sugar, cinnamon, and flour together in a small bowl. Set aside.
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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.
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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.
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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.
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Using a toothpick, poke 8 holes in the tops of each filled pastry to allow the steam to escape.
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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.
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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.
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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.
Glaze:
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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.
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Use a spoon or knife to glaze each pop-tart. The glaze will slightly harden in about 1 hour.
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Serve and enjoy.
Nutrition
- 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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