Homemade Brown Sugar Cinnamon Pop Tarts
Flaky homemade pop tarts filled with brown sugar cinnamon and topped with sweet glaze. Perfect nostalgic breakfast treat.
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 cup unsalted butter cold and cubed
- 4 –6 tablespoons ice water
- ¾ cup packed brown sugar
- 1 ½ teaspoons ground cinnamon
- 1 tablespoon all-purpose flour for filling
- 1 tablespoon melted butter for filling
- 1 cup powdered sugar
- 1 –2 tablespoons milk
- ¼ teaspoon ground cinnamon for glaze
- ½ teaspoon vanilla extract
Instructions
- In a large bowl, mix flour and salt. Cut in cold butter until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough forms. Divide dough in half, wrap, and refrigerate for 30 minutes. Preheat oven to 375°F and line a baking sheet with parchment paper. Roll dough to 1/8-inch thickness and cut into 3x4-inch rectangles. In a bowl, mix brown sugar, cinnamon, flour, and melted butter. Place 1–2 tablespoons of filling on half the rectangles, leaving a border. Top with remaining rectangles and seal edges with a fork. Poke holes in the tops to vent. Bake for 20–25 minutes until golden. Cool slightly. Whisk powdered sugar, milk, cinnamon, and vanilla for glaze. Spread over cooled pop tarts and let set before serving.
Notes
Notes:
Keep butter cold for flaky pastry. Do not overfill to prevent leaks. Store at room temperature for up to 3 days or freeze unglazed pop tarts for up to 2 months. Toast lightly before serving for extra crispness.
Keep butter cold for flaky pastry. Do not overfill to prevent leaks. Store at room temperature for up to 3 days or freeze unglazed pop tarts for up to 2 months. Toast lightly before serving for extra crispness.