Homemade Frosted Brown Sugar Cinnamon Pop Tarts
Total Time
3 hours, 30 minutes
Prep Time
3 hours
Cook Time
25 minutes
Rating
4.7 out of 5 stars
(56)
Ingredients
9 pop-tarts
- 2 and 1/2 cups (313g) all-purpose flour, plus more as needed (spooned & leveled)
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, chilled and cubed
- 1/2 cup (120ml) ice water, plus more as needed
- 1/2 cup (100g) packed dark or light brown sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon (8g) all-purpose flour
- Egg wash: 1 large egg mixed with 2 teaspoons milk
- 3/4 cup confectioners’ sugar (90g), sifted
- 1 Tablespoon (15ml) milk, plus more as needed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon pure vanilla extract
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Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Repeat with the 2nd disc of dough. Refrigerate the second set of rectangles.
Step 5
Make the filling: Mix the brown sugar, cinnamon, and flour together in a small bowl.
Step 6
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.
Step 7
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.
Step 8
Poke holes in the tops of each pastry using a toothpick. Crimp edges with a fork. Refrigerate for at least 20 minutes.
Step 9
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.
Step 10
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.
Step 11
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.
Step 12
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Chef's notes
Freezing Instructions:
Baked and unfrosted pop tarts freeze well, up to 3 months. Thaw in the refrigerator or at room temperature. To reheat, bake in a 350°F (177°C) oven for 10 minutes.
Special Tools:
Glass Mixing Bowls, Pastry Cutter, Silicone Spatula, Rolling Pin, Pizza Cutter, Baking Sheet, Silicone Baking Mat or Parchment Paper, Pastry Brush, Whisk.
Pastry:
Store-bought pie dough works here, but homemade is recommended for best texture.
Filling:
Use other fillings like fruit preserves, Nutella, raspberry cake filling, or lemon curd instead of brown sugar cinnamon.
Adapted from King Arthur Flour.
