Description
Homemade brown sugar cinnamon pop tarts with a flaky pastry, buttery cinnamon sugar filling, and a sweet cinnamon icing. They’re like the grown up version of a childhood classic!
Ingredients
Pop Tart Dough *see notes for GF option
- 2 1/2 cups Bob’s Red Mill Organic All Purpose Flour
- 1 tsp salt
- 1 tsp sugar
- 3/4 cup unsalted butter, chilled and cubed
- 6 tbsp vegetable shortening, chilled
- 4–5 tbsp ice water
Brown Sugar Cinnamon Filling
- 1/2 cup light brown sugar
- 2 tsp cinnamon
- 1 tbsp Bob’s Red Mill Organic All Purpose Flour
- 1 tbsp unsalted butter, melted
- 2 tsp maple syrup
Cinnamon Icing
- 1 cup powdered sugar
- 1 tsp cinnamon
- 1/4 tsp vanilla extract
- 1–2 tbsp milk
Instructions
Pop Tart Dough
- In a large bowl, whisk together the flour, salt, and sugar. Also fill a glass with ice water and set aside.
- Drop in the chilled and cubed butter and shortening into the flour mixture.
- Cut in using two forks or a pastry cutter. After a few minutes of work, you should be left with a sand-like consistency with a few medium sized lumps (see picture above).
- Add in 2 tablespoons of ice water and combine using a rubber spatula. Gently mix in 2 more tablespoons of ice water. The dough should come together and form a mass, but still easily fall apart. It’s ready when the dough starts to stick on to the spatula (see picture above).
- Dump dough out on to a lightly floured surface. Form into a rectangle-like shape and cut in half. Wrap each separately in plastic wrap and store in the fridge for at least 2 hours or overnight.
- When chilled, take one half out of the fridge and let it sit at room temperature for about 15 minutes. This makes it much easier to roll out.
- On a floured surface, roll into 9 x 13 inches and about 1/8 inch thickness. Using a pizza cutter, slice six 3 x 4 inch rectangles and transfer to a small tray lined with wax paper.
- Place them in the fridge and repeat for the second half of dough.
- With 12 rectangles now in the fridge, mix together the filling.
Brown Sugar Cinnamon Filling
- Combine all of the ingredients in a small bowl and preheat the oven to 350F.
- Take 6 of the rectangles out of the fridge and place on a large baking sheet lined with parchment paper. Ensure they’re evenly spaced out.
- Add 1 tablespoon of filling to the center of each rectangle. Spread it even and leave a gap around the edges (see picture above).
- Take the remaining 6 rectangles out of the fridge and poke 6-7 holes using a toothpick. Set aside.
- Dab the edges of the filled rectangles with some water and place the perforated rectangles on top. Gently press the edges to seal.
- Crimp the edges with a fork and then bake for 25-28 minutes. They should come out dull on top with a very very light golden edge (see picture above).
- Let them cool on the baking sheet for about 10 minutes then transfer to a cooling rack.
Cinnamon Icing
- Combine all of the ingredients in a small bowl and mix until smooth. It should be thin enough to drizzle back into the bowl and fall in a ribbon. It’s the right consistency when it disappears back into itself after about 1 second.
- Spoon into the center of the cooled pop tarts and gently spread it towards the edges. It will begin to slowly fall off the sides.
- Sprinkle with a little extra cinnamon and dig in!
- They’re best enjoyed warm. Store in an air-tight container at room temperature.
Notes
GLUTEN FREE – Use the pie dough recipe from my gluten free peanut butter and jelly pop tarts
- Prep Time: 35 minutes
- Cook Time: 25 minutes
Keywords: homemade pop tarts, homemade brown sugar cinnamon pop tarts, homemade pop tart recipe