Indulge in the ultimate homemade Brown Sugar and Cinnamon Pop Tarts, featuring a simple yet irresistible pastry dough filled with a rich, buttery brown sugar blend. Expertly baked to golden perfection and topped with a luscious cinnamon frosting, these pop tarts are the perfect balance of warmth, sweetness, and spice!
INGREDIENTS
For the Pop Tart Dough:
- 2 ½ cups (300 grams) all-purpose flour, plus more for rolling
- 1 tablespoon powdered sugar
- ½ teaspoon (2 grams) coarse kosher salt (see note)
- 16 tablespoons (230 grams) unsalted butter, cold and cubed
- ⅓ cup (75 grams) whole milk
For the Brown Sugar Cinnamon Filling and Assembly:
- ½ cup (100 grams) packed dark brown sugar
- 3 tablespoons (40 grams) unsalted butter, melted
- 1 tablespoon (16 grams) all-purpose flour
- 1 teaspoon ground cinnamon
- Egg wash
For the Cinnamon Glaze:
- 1 cup (115 grams) powdered sugar
- 2 tablespoons milk, plus more if needed
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
INSTRUCTIONS
Make the Dough:
- In a food processor, combine the flour, powdered sugar, and salt. Pulse until mixed. Add the cold butter and pulse 7 times. While the processor is running, slowly add the milk and continue processing until the dough forms a cohesive ball.
- Remove the dough and shape it into a rectangle on a piece of plastic wrap. Wrap it tightly and roll it out with a pin until it reaches the edges of the wrap. Chill for at least 2 hours, or preferably overnight.
Make the Filling:
- In a small bowl, mix together the brown sugar, melted butter, flour, and cinnamon until fully combined.
Prepare the Pop Tarts:
- Take the chilled dough out of the fridge and let it rest for 5–10 minutes. Divide the dough into two pieces.
- On a floured surface, roll out one piece into a 9-by-13-inch rectangle, about ⅛-inch thick. Use a pastry wheel or knife to cut out 3-by-4-inch rectangles. Repeat with the second piece of dough. Gather any scraps and re-roll to make 16-18 rectangles.
- Place half of the dough rectangles on a parchment-lined baking sheet. Brush the edges with egg wash.
- Spoon 1 heaping tablespoon of the brown sugar filling onto each rectangle and spread it out evenly, leaving a ½-inch border. Top with the remaining rectangles and seal the edges, crimping with a fork. Trim the edges with a bench scraper for a neat finish.
- Refrigerate the tray for at least 30 minutes. Once chilled, use a knife to make small holes in the top of each tart to allow steam to escape during baking.
Bake and Glaze the Pop Tarts:
- Preheat the oven to 375°F (190°C), placing an oven rack in the center. Bake the pop tarts for 25 minutes, or until the bottoms are slightly golden. Let them cool completely on a wire rack for at least 1 hour.
- In a small bowl, whisk together the powdered sugar, milk, cinnamon, and vanilla until the glaze is thick enough to hold its shape when drizzled. Add more milk if it’s too thick.
- Spoon 1 tablespoon of glaze onto the center of each cooled pop tart, spreading it gently. Let the glaze set for at least 15 minutes before serving.
NOTES
- Pop tarts can be stored at room temperature, covered, for up to 3 days.
- For the most accurate results, weigh your flour. If you’re measuring by volume, spoon the flour into the cup and level it off.
- This recipe uses Diamond Crystal coarse kosher salt. If using Morton’s kosher or fine salt, reduce the amount by half.
