Description
Delicious homemade brown sugar pop tarts with a brown sugar-cinnamon filling and cinnamon glaze. Flaky, buttery, and perfectly spiced!
Ingredients
Pastry
- 2 1/2 cups flour
- 1 tsp salt
- 2 tsp sugar
- 1 cup cold unsalted butter, cubed
- 1/4 to 1/2 cup ice water
Filling
- 1 1/4 cups firmly packed light brown sugar
- 1 Tbsp cornstarch
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 3 Tbsp unsalted butter, softened
- 1 Tbsp heavy cream
- 1/2 tsp vanilla extract
Assembly
- 1 large egg white
- 1 tsp water
Topping
- 2 Tbsp heavy cream
Glaze
- 1 Tbsp unsalted butter, melted
- 1/8 tsp salt
- 1/4 tsp cinnamon
- 3/4 cup powdered sugar
- 2 Tbsp heavy cream
Instructions
- Prepare dough: For the crust, combine flour, salt, and sugar in a food processor. Add cubed butter and process for 10 seconds, just until the mixture resembles coarse meal. With the food processor running, add 1/4 cup ice water in a steady stream through feed tube. If needed, add additional ice water 1 tablespoon at a time, and process just until dough holds together in large clumps (no more than 30 seconds). Divide dough into two equal portions. Wrap each portion in plastic and flatten slightly to form a disc. Chill in the refrigerator at least 1 hour (or up to 2 days, or place in a freezer bag and freeze up to 1 month).
- Roll dough: Line two baking sheets with parchment paper. Place one disc of dough on a floured board and dust dough with flour. Roll out until dough is about 1/8″ thick (If dough starts to stick, use a floured bench scraper to gently lift dough from board).
- If dough is warm or very soft, chill for 10 minutes in the refrigerator. Use a 2 1/2 x 4-inch rectangular cookie cutter (or sharp knife) to cut out 9 rectangles of dough per disc (re-roll scraps once). Use a lightly floured thin spatula to transfer rectangles to prepared baking sheet and chill in the refrigerator for 15 minutes. Repeat with second disc of dough, for a total of 18 rectangles.
- Prepare filling: Combine brown sugar, cornstarch, salt, and cinnamon in a medium bowl. Add softened butter and cut in with a fork until completely incorporated. Stir in heavy cream and vanilla until combined.
- Assemble pop tarts: Divide the filling evenly among 9 rectangles. Use an offset spatula (or back of a spoon) to shape the filling into a rectangle, leaving a 1/4-inch border. Whisk egg white and water together in a small bowl. Lightly brush the edges of the pastry with egg white mixture and top with the remaining rectangles. Press edges firmly to seal, and chill assembled pop tarts for 30 minutes.
- Preheat oven to 400°F. Press the edges of the chilled pop tarts firmly again to reinforce the seal and use a fork or wooden skewer to prick the tops of the pop tarts for steam to escape. Brush tops with heavy cream.
- Bake for 25 to 30 minutes or until pop tarts are golden brown. Cool on baking sheet for 10 minutes, then use a thin spatula to carefully remove pop tarts from the pan and transfer to a wire rack to cool completely.
- For the glaze, whisk together melted butter, salt, cinnamon, powdered sugar, and heavy cream until smooth. Spoon or spread glaze over pop tarts and let set before serving. If desired, sprinkle pop tarts with cinnamon.
Notes
Make ahead: Freeze assembled pop tarts on a baking sheet, then transfer to a freezer bag for storage. When ready to bake, brush with heavy cream and bake directly from the freezer, adding 1-2 minutes to baking time.