Homemade Brown Sugar Cinnamon Pop Tarts

By Sally's Baking Recipes · 150 min

Ingredients

Instructions

1. Whisk the flour, granulated sugar and salt together in a large bowl.
2. Cut the cold butter into the flour with a pastry cutter or two forks until it looks like coarse meal with pea-sized pieces; a food processor can be used, pulsing briefly.
3. Add the ice water one tablespoon at a time, stirring after each, until the dough forms large clumps. Use no more water than needed.
4. Gently press the dough into a ball on a floured surface, adding cold water if too dry or flour if too sticky. Cut in half, flatten each half into a 1-inch-thick disc, wrap tightly and refrigerate at least 2 hours.
5. Let one disc sit at room temperature for 5 minutes, then roll it on a lightly floured surface into a 9x12-inch rectangle about 1/8 inch thick. Trim the edges if needed.
6. Cut the rectangle into nine 3x4-inch pieces and place them on a parchment-lined baking sheet. Refrigerate. Repeat with the second disc.
7. Mix the brown sugar, cinnamon and 1 tablespoon flour in a small bowl.
8. Brush egg wash over the whole surface of 9 bottom rectangles. Spoon a heaping tablespoon of filling into the centre of each, spread it leaving a 1/4-inch border.
9. Brush egg wash over the 9 top rectangles, then lay each one egg-wash-side down over a filled bottom. Press firmly around the filling to seal well on all sides. Keep the leftover egg wash.
10. Poke 6 to 8 holes in each top with a toothpick (or make small slits with a knife). Crimp the edges with a fork. Refrigerate uncovered for 20 minutes to 1 hour.
11. Preheat the oven to 350°F (177°C). Brush the chilled tops with the remaining egg wash. Bake 25 to 30 minutes until golden brown, rotating the pan halfway through. Cool on the pan about 5 minutes, then move to a rack to cool completely.
12. Whisk the icing sugar, milk, cinnamon and vanilla in a bowl. Add milk 1 teaspoon at a time if too thick. Spread over the cooled pastries and let set about 1 hour.
13. Store airtight at room temperature up to 3 days or refrigerated up to 5 days. To reheat, bake at 350°F (177°C) for 10 minutes.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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