Sometimes it can be fun to revisit the treats of your childhood. I started by adding my own little twist to the pop tart with the these Cherry Berry Pop-Tarts. It was simple and uses a pre-prepared crust. If you want to step it up a notch, these Homemade Brown Sugar Cinnamon Pop-Tarts come with a homemade crust, sweet filling, and are baked till perfectly crunchy.
I have also played around with the recipe and with close monitoring, these homemade Pop-Tarts can also be rewarmed in your go ol’ toaster! I create a little envelope with parchment paper and toast it for about 30-45 seconds. It’s stays crispy and warms through out. The sugar doesn’t melt and you are immediately brought back to your youth when the toaster pops!
The recipe yield 1 dozen pastries, but you could definitely make them and freeze them. If reheating for a crowd, place them in the oven or pull them out individually and use your toaster (as previously mentioned!)
Homemade Brown Sugar Cinnamon Pop-Tarts
Don’t be scared by the seemingly long list of ingredients. It’s worth the effort and the short wait time! You haven’t lived until you have tried a homemade pop tart!
Homemade Brown Sugar and Cinnamon Pop-Tarts
Yield 12 Pop- Tarts
These homemade Brown Sugar Cinnamon Pop-Tarts are worth the little bit of effort. A crispy pastry, filled with cinnamon sugar, topped with a delicious sugary glaze. Pop- Tarts for adults!
- 2 1/2 C flour
- 3/4 C unsalted butter, cold + cut into 1/2 inch pieces
- 1 tsp kosher salt
- 1/8 tsp sugar (or a pinch)
- 1 egg yolk
- 1 tsp apple cider vinegar
- 1/4 C ice cold water
Cinnamon- Sugar Filling
- 1/2 C brown sugar
- 1 tbsp flour
- 2 tsp cinnamon
- 2 tbsp milk
- 1 egg white, beaten
- 1 C powdered sugar
- 1 tbsp + 1/2 tsp milk
- 1/2 tsp cinnamon or (1 tsp of leftover filling mixture)
- 1/4 tsp vanilla extract
- Prepare the crust: In a food processor, add the cold, cut butter, 2 1/2 C of flour, sugar, and kosher salt. Pulse till the butter pieces are the size of small pebbles. In a separate cup, combine the egg yolk, apple cider vinegar, and ice cold water. Add to the food processor and pulse till the crust starts to come together (hint: if you gather a handful of dough, it should stick together). It will still be a little crumbly, gently dump onto a clean surface. Use your hands to combine the dough till it forms a ball. Split the dough into 4 sections. Knead each section of the dough to spread the butter and recombine all 4 sections. Split in half. Press into 2 discs and wrap in plastic wrap. Refrigerate for at least 1 hour!
- Prepare Filling: In a small bowl, combine brown sugar, flour, and cinnamon.
- Remove 1 dough disc from the fridge at a time. Use a floured rolling pin and roll dough into an elongated oval. Cut into a rectangle with a pizza cutter or pastry cutter. Then cut into 8 or 10 small rectangles. Use your finger to brush a little milk on one piece of pastry dough. Spoon a healthy amount of the filling mixture into the middle of the pastry. Top with another pastry cut rectangle. Use a fork to crimp the edges and a toothpick to poke holes in the top to allow the steam to escape. Repeat with remaining dough and place in the fridge or freezer.
- Repeat Step 3 wit h the other disc of dough. Place in the fridge or freezer to firm up.
- Preheat the oven to 350 degrees. Brush the tops of the pastries with the beaten egg white to encourage a nice brown color. Bake on a dry cookie sheet or parchment paper for 25 minutes or till golden brown. Let cool for 5-10 minutes before adding the glaze.
- To make the glaze: Stir together the vanilla extract, powdered sugar, cinnamon, milk. If too thin, add more powdered sugar. I also had success adding 1 tsp of leftover filling mixture.
- Spread the glaze over the cooled pop-tarts and leave on counter for 20-30 mins to harden or place in fridge for 10-15 minutes.
If you would like to freeze some of your pop-tarts, do so AFTER baking but BEFORE adding the glaze.