Brown Sugar Pop Tarts
User Reviews
5
Brown Sugar Pop Tarts
Description
The dough for Brown Sugar Pop Tarts is made by pulsing flour, powdered sugar, and salt with cold cubes of butter and vegetable shortening to create a tender, flaky pastry. Ice cold water is added carefully to bring the dough together. After chilling, the dough is rolled to a thin rectangular sheet and cut into individual pieces.
The filling blends dark brown sugar, cinnamon, flour, salt, melted butter, and vanilla to create a spiced caramel-like base. Each pastry rectangle is filled, then topped with another dough piece, sealed, and trimmed. An egg wash gives the tarts a golden finish.
Once baked, the pop tarts develop a crisp exterior and a warm, sweet filling with cinnamon notes. A glaze made from powdered and brown sugar, corn syrup, milk, cinnamon, and vanilla adds extra sweetness and sheen when drizzled on top. They can be served warm or at room temperature.
Pre-made rolled pie crust can replace the dough for a quicker preparation. These tarts are suitable for breakfast, brunch, or dessert, offering a homemade version of a classic toaster treat with richer flavor and texture.
Ingredients
For the dough
- 2 1/2 cups all-purpose flour
- 1 Tbsp. powdered sugar optional
- 2 tsp. kosher salt
- 1/2 cup unsalted butter cut into cubes, cold
- 1/2 cup vegetable shortening or you can use 1/2 cup more butter in place of the shortening, cut into cubes, cold
- 6-8 Tbsp. water ice cold
For the filling
- 3/4 cup dark brown sugar
- 1 1/2 tsp. ground cinnamon
- 1 1/2 Tbsp. all-purpose flour
- 1 tsp. kosher salt
- 3-4 Tbsp. butter melted, unsalted
- plash vanilla extract
- 1 egg this is for the egg wash, whisked with a splash of milk or water
For the glaze
- 1 cup powdered sugar
- 1/4 cup brown sugar
- 2 Tbsp. light corn syrup
- 1-2 Tbsp. milk whole
- 1/2 tsp. ground cinnamon
- 1/2 tsp. vanilla extract
Instructions
Dough:
- Pulse the dry ingredients in a food processor. Pulse in the cold butter cubes and cold shortening. Slowly drizzle in the ice cold water, 1 Tbsp. at a time. It should be able to form into what feels like dough when pressed between your fingers.
- Turn out the dough on a clean cutting board or work surface and bring the dough together into a disk. Divide in half, and form into disks. Wrap each portion in plastic wrap and refrigerate for at least 1 hour, overnight, or up to 2 days.
- When ready, remove one disk from the fridge and allow to sit 5-10 minutes on the counter so it’s easier to roll out.
- Roll the dough into a rectangle on a lightly floured surface, about 1/4 inch thick.
- Cut the dough into ~3.5 inch x 4.75 inch rectangles. You can use a 3x5 index card for a guide or I like to use this cookie cutter. Place on a parchment lined baking sheet and put in the fridge. Rework the dough and continue to cut out more rectangles. Repeat steps with other half of dough and place them in the fridge too on a separate baking sheet.
Filling:
- Mix together the brown sugar, cinnamon, flour, salt, butter, and vanilla in a bowl. It should be like a paste like consistency.
- In another bowl, whisk together the egg and milk for the egg wash and set aside.
Assembly:
- Remove one baking sheet of the rectangles from the fridge.
- Lightly brush egg wash over each rectangle.
- Spread ~1 Tbsp. of the filling on half of the rectangles, spreading and gently pressing down but leaving at least a 1/4 - 1/2 inch border. The border is key so none of the filling oozes out.
- Place the other rectangle on top, egg wash side down, and gently press the edges together. Place these in the fridge and repeat the process with the others.
- Chill the assembled pop tarts for 30-60 minutes to ensure they keep their shape when baking.
- Preheat the oven to 350°F. Remove pop tarts from the fridge. Brush the tops with the remaining egg wash and poke ~6-8 holes in the tops using a toothpick or something similar.
- Bake for ~20 minutes or until the tops are a light golden brown. Cool for 5-10 min, and then transfer to cooling rack.
Glaze
- Once cooled, whisk together all the icing ingredients. It should be thick. Spread on top. Let it set 1 hour so it can harden.
- Enjoy. Finally!
Notes
- You can use packaged rolled pie crust instead of making dough from scratch to save time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pop
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Serving | 1pop tart | |
| Calories | 475kcal | 24% |
| Carbohydrates | 65g | 22% |
| Protein | 5g | 10% |
| Fat | 29g | 45% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 2g | 100% |
| Cholesterol | 43mg | 14% |
| Sodium | 853mg | 36% |
| Potassium | 95mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 42g | 84% |
| Vitamin A | 500IU | 10% |
| Vitamin C | 0.05mg | 0% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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