Description
Homemade brown sugar cinnamon pop tarts with a sweet glaze, a comforting classic.
Ingredients
Scale
- For the Dough:
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into small pieces
- 1/2 cup cold water
- 1 teaspoon vanilla extract
- For the Filling:
- 1/2 cup packed brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, melted
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Make the dough: In a large bowl, whisk together flour, granulated sugar, and salt. Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs. Add cold water and vanilla; stir until dough comes together. Divide dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour.
- Make the filling: In a small bowl, combine brown sugar, cinnamon, flour, and melted butter. Mix until crumbly.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out one disc of dough to 1/8-inch thickness. Cut into rectangles (about 3×4 inches). Repeat with remaining dough.
- Spoon about 1 tablespoon of filling onto half of the rectangles, leaving a small border. Top with the remaining rectangles, pressing edges to seal. Use a fork to crimp edges. Prick tops with a fork to vent.
- Bake for 18-22 minutes, until golden brown. Let cool on a wire rack.
- Make the glaze: Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled pop tarts.
Notes
Store in an airtight container at room temperature for up to 3 days. Reheat in a toaster oven if desired.
Nutrition
- Calories: 350
- Sugar: 20g
- Fat: 18g
- Carbohydrates: 45g
- Protein: 3g