Homemade Pop Tarts Recipe

Make a batch of homemade pop tarts from scratch with a flaky pastry filled with cinnamon brown sugar, baked until golden then topped with a cinnamon vanilla glaze.

Prep Time: 20

Cook Time: 25

Chill time: 1

Total Time: 1 45

Servings:

Ingredients

Crust

2 ½ cups (326 g) all-purpose flour
1 teaspoon salt
1 cup (226 g) unsalted butter , cold and cubed
6-8 tablespoons ice cold water

Brown Sugar Cinnamon Filling

½ cup (100 g) brown sugar
2 teaspoons ground cinnamon
1 tablespoon (8 g) all-purpose flour
2 Tablespoons (28 g) butter , very soft

For the Egg Wash

1 large egg , whisked (+ 1 tsp water)

Glaze

1 ¼ cup (200 g) powdered sugar
1-2 tablespoons milk
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon

Instructions

Prepare the Pie Crust

Cut in cold butter with flour. In a large mixing bowl, whisk together 2 1/2 cups flour and 1 teaspoon salt. Add 1 cup cold, cubed butter and use a pastry cutter to mix the butter into the flour until the mixture resembles coarse crumbs.
Make pastry dough. Adding 1 Tablespoon water at a time, stir until the dough comes together to form a ball. Stop adding water when this happens or you will end up with sticky dough.
Chill. Turn out the dough onto a floured surface and shape into a flat disk (I like to divide in 2 to make it easier to roll out). Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.

Make the Filling

Combine brown sugar filling. In a small bowl, mix together 1/2 cup brown sugar, 2 teaspoons cinnamon, and 1 Tablespoon flour until well combined. Mix the butter in with a fork until combined. Set aside.

Assemble the Pop Tarts

Line baking sheet. Line 2 baking sheets with parchment paper. Set aside
Roll out pastry. On a floured surface, roll out the pie crust into a rectangle about 1/8-inch thick. Cut into rectangles (about 3x4 inches each). Place 9 on a baking sheet.
Add filling. Place the filling in the center of half of the rectangles, leaving a small border around the edges.
Seal with egg wash. Brush the edges of the filled rectangles with the egg wash, then place another rectangle on top. Use a fork to crimp the edges together.
Chill unbaked pop tarts. Prick the top of each with a fork to allow steam to escape. Refrigerate for 20-30 minutes (we want the butter in the dough to go in the oven cold, so they don't spread).

Bake

Preheat oven. Preheat oven to 375°F.
Bake. Brush tops with remaining egg wash. Bake in the preheated oven for about 25-30 minutes, or until golden brown. Let cool on the baking sheet for a few minutes, then transfer to a wire rack.

Frost the Pop Tarts

Cool then glaze. In a medium bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Spread the frosting over the cooled pop tarts and allow to set.

Notes

Note: This recipe makes 9 large poptarts. One poptart serves 2 people (I like to cut them in half to serve).

Storage: These homemade pop tarts are best enjoyed the day they are made, but you can store them in a covered container at room temperature for up to 3 days.

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