Homemade Frosted Brown Sugar Cinnamon Pop Tarts

For the pastry: In a large bowl, whisk together the flour, sugar, and salt. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles a coarse meal. Drizzle the water over the flour mixture, 1 Tablespoon at a time, and stir with a spatula after every Tablespoon has been added until the dough begins to form large clumps.

Transfer the dough to a floured work surface. Using floured hands, gently bring the dough mixture together into a ball. Avoid overworking the dough. If too dry, dip fingers in cold water. If too sticky, sprinkle more flour. Cut the dough in half. Flatten each half into 1-inch-thick discs. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours or up to 5 days.

Remove 1 chilled dough disc from the refrigerator and allow it to sit at room temperature for 5 minutes. Roll it into a 9×12-inch rectangle, about 1/8 inch thick. Trim sides as needed. Cut into thirds and each third into thirds again to make 9 rectangles, each measuring 3×4 inches. Place on a lined baking sheet and refrigerate.

Repeat with the 2nd disc of dough. Refrigerate the second set of rectangles.

Make the filling: Mix the brown sugar, cinnamon, and flour together in a small bowl.

Assemble the pop tarts: Remove 1 baking sheet of pastry rectangles from the refrigerator. Brush egg wash over each. Place a heaping Tablespoon of filling in the center and spread, leaving a 1/4-inch border.

Remove the 2nd baking sheet of pastry rectangles. Brush egg wash over each, then place on the filling-topped bottoms. Press firmly around the filling. Reserve remaining egg wash.

Poke holes in the tops of each pastry using a toothpick. Crimp edges with a fork. Refrigerate for at least 20 minutes.

Preheat the oven to 350°F (177°C). Brush tops with remaining egg wash. Bake for 25–30 minutes or until golden brown. Cool for 5 minutes, then transfer to a cooling rack to cool completely before icing.

Make the icing: In a medium bowl, whisk together the confectioners’ sugar, milk, cinnamon, and vanilla. Spoon over cooled pop tarts. The icing will set in about 1 hour.

Store pop tarts in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To reheat, bake in a 350°F (177°C) oven for 10 minutes.