Description
This Homemade Frosted Brown Sugar Pop-Tarts recipe offers a delightful take on the classic toaster pastry. Made from scratch with a flaky buttery crust and a sweet cinnamon brown sugar filling, these pop-tarts are finished with a smooth vanilla glaze for the perfect breakfast treat or snack.
Ingredients
Scale
Dough
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 6 to 8 tablespoons ice water
Filling
- 1 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon all-purpose flour
For Assembly and Glaze
- 1 large egg, beaten
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients and Cut in Butter: In a large bowl, whisk together the flour, granulated sugar, and salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add Ice Water and Form Dough: Gradually add ice water one tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking to keep it tender.
- Chill Dough: Divide the dough in half, shape each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to firm up.
- Prepare Filling: In a small bowl, combine the packed brown sugar, ground cinnamon, and all-purpose flour, mixing well to make the filling.
- Roll and Cut Dough: On a lightly floured surface, roll out one dough disk into a rectangle about 1/8 inch thick. Cut into evenly sized rectangles.
- Assemble Pop-Tarts: Spoon the filling into the center of half the rectangles, leaving a small border around the edges. Brush edges with beaten egg, then top with the remaining dough rectangles. Press edges together with a fork to seal completely.
- Chill Assembled Pastries: Transfer the sealed pop-tarts to a lined baking sheet and refrigerate for 20 minutes to help them hold their shape.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Add Egg Wash and Vent: Brush the tops of the pop-tarts with beaten egg wash. Use a fork or skewer to poke small holes on the tops for ventilation during baking.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the crust is golden brown and cooked through.
- Cool: Remove from the oven and allow pop-tarts to cool completely on a wire rack.
- Make and Apply Glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth. Spread the glaze evenly over the cooled pop-tarts.
- Set Glaze: Let the glaze set fully before serving to ensure a perfect finishing touch.
Notes
- Keep the butter very cold to ensure a flaky crust.
- You can freeze unbaked pop-tarts and bake them directly from frozen, adding a few extra minutes to the baking time.
- Store finished pop-tarts in an airtight container at room temperature for up to 3 days.
