Description
Enjoy these delightful Homemade Frosted Brown Sugar Pop-Tarts featuring a flaky pastry crust filled with a sweet cinnamon brown sugar mixture, topped with a smooth vanilla glaze. Perfect for a comforting breakfast or a nostalgic snack, these pop-tarts combine classic flavors with a homemade touch.
Ingredients
Scale
Pastry Dough
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 1/4 to 1/2 cup ice water
Filling
- 1 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon all-purpose flour
Egg Wash
- 1 large egg
- 1 tablespoon milk
Glaze
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons milk
Instructions
- Make the Dough: In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold, cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together.
- Chill the Dough: Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour to firm up.
- Prepare the Filling: In a small bowl, mix the brown sugar, cinnamon, and flour together until combined evenly.
- Roll and Cut Dough: On a floured surface, roll out one disc of dough into a rectangle about 1/8 inch thick. Cut the dough into even rectangular shapes.
- Assemble Pop-Tarts: Place a spoonful of the filling onto the center of half the rectangles, leaving a border around the edges. Mix the beaten egg with milk to make an egg wash and brush the edges of these rectangles.
- Seal and Vent: Top with the remaining rectangles and press the edges firmly with a fork to seal. Poke holes in the tops to allow steam to vent during baking. Repeat with the remaining dough and filling.
- Chill Assembled Pop-Tarts: Place the pastries on a lined baking sheet and refrigerate for 20 minutes to help maintain shape while baking.
- Bake: Preheat oven to 375°F (190°C). Bake the pop-tarts on the baking sheet for 20 to 25 minutes or until golden brown and cooked through.
- Cool: Allow the baked pop-tarts to cool completely on a wire rack before glazing.
- Make the Glaze: Whisk together powdered sugar, vanilla extract, and 1 to 2 tablespoons of milk until smooth and spreadable.
- Glaze the Pop-Tarts: Spread the glaze evenly over the cooled pop-tarts and let it set before serving.
Notes
- For extra flavor, add a pinch of nutmeg to the filling mixture.
- Store pop-tarts in an airtight container for up to 3 days, or freeze for longer storage.
- To reheat, warm briefly in a toaster oven for a fresh, toasted taste.
