![]() You can knead together the dough scrapes one time. ![]() You can also use cookie cutters to punch out shapes: rounds, hearts, stars, etc. Feel free to cut them into your desired dimensions. I cut the pie dough into 3×4-inch rectangles.Don’t worry if you end up with little molasses-sugar clumps. The molasses aids in enhancing the flavors of the brown sugar. The brown sugar cinnamon filling is made by combining brown sugar, ground cinnamon, all-purpose flour (as a thickening agent), and a touch of molasses.In a pinch, store-bought readymade pie dough also works. Simply double or triple the recipe to make more. One recipe makes six 3×4-inch hand tarts. This homemade pop tart recipe is made using my favorite homemade pie dough recipe. Why purchase the store-bought ones that are loaded with preservatives, when I can show you how to make pop tarts at home?! And during the hot summer months, I would freeze them and use them to sandwich ice cream! (Yes, super sweet and decadent!) Although I still have a soft spot for Pop Tarts, I haven’t bought them in years. I enjoyed them warmed and toasted with a glass of ice cold milk. I liked them at room temperature straight out of the container. This pop tart recipe is the kind of recipe you’ll be happy you made homemade!įrosted brown sugar cinnamon Pop Tarts were my favorite breakfast treat growing up. The glaze will slightly harden in about 1 hour.These Brown Sugar Cinnamon Pop Tarts are made with simple, all-natural ingredients. Use a spoon or knife to glaze each pop-tart. Add another 1 to 2 teaspoons of milk if needed. Whisk all of the glaze ingredients together in a medium bowl until it reaches spreading consistency. Let the baked pop-tarts cool on the pan for about 5 minutes, then transfer to a wire rack to cool completely before glazing. Once unbaked pop-tarts have chilled for 20 minutes, remove from the refrigerator and brush the tops with the remaining egg wash.īake for about 22 to 28 minutes or until they’re golden brown, rotating the pan halfway through baking. Refrigerate the filled pop-tarts uncovered for at least 20 minutes and up to 1 hour. Seal the edges by crimping with a fork, to prevent the sides from opening as the pop-tarts bake. Using a toothpick, poke 8 holes in the tops of each filled pastry to allow the steam to escape. Use fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Place 1 heaping tablespoon of the prepared brown sugar filling into the center of each rectangle, spread it around, leaving around ¼-inch of space on the edges.īrush the 2nd baking sheet of rectangles with egg wash, then place each rectangle on top of the filling-topped rectangles – egg wash side down. These will be the bottoms of your pop-tarts and the egg wash will help glue the lid on. Brush egg wash over the entire surface of each rectangle. Remove 1 baking sheet of rectangles from the refrigerator. ![]() Mix the brown sugar, cinnamon, and flour together in a small bowl. Place the baking sheet into the refrigerator as you make the brown sugar cinnamon filling. These 9 rectangles will be the tops of the homemade pop-tarts. Roll 2nd disc out into a rectangle and cut into 9 even rectangles like the first half of the dough. ![]() Place each of the 9 rectangles onto a baking sheet lined with parchment paper or a silicone baking mat. Use a ruler to help make this process easier and more accurate. Trim the sides as needed.Ĭut each piece of dough into thirds and each third into thirds again. Place disc onto a lightly floured work surface, and roll it into a rectangle about ⅛-inch thick and 9×12-inches in size. Remove 1 chilled dough disc from the refrigerator and allow it to sit at room temperature for 15 minutes. Keep the other disc in the refrigerator. Dough should not feel overly sticky. Form the dough into a ball. Divide in half.įlatten each half of the dough into 1-inch thick discs using hands. Roll out the dough on a floured work surface. ![]() Stop adding water when the dough begins to clump. Slowly drizzle in the very cold water 1 tablespoon at a time, stirring with a large spatula after every tablespoon of water. Using a pastry cutter or 2 forks, cut the butter and shortening until the mixture resembles coarse meal. Mix the flour and salt together in a large bowl. ![]()
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