Homemade Brown Sugar Pop-Tart Recipe
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5
26 reviews
Excellent
Homemade Brown Sugar Pop-Tart Recipe
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Homemade Brown Sugar Pop-Tarts feature a tender pastry crust made from cold butter and sour cream, filled with a spiced brown sugar mixture containing cinnamon and vanilla. These pop-tarts are baked until golden and finished with a sweet brown sugar glaze that adds a shiny, sweet layer on top. The pastry's flaky texture pairs with the buttery, cinnamon-sweet filling for a nostalgic breakfast treat.
Description
This recipe begins by combining flour, sugar, and salt, then cutting cold butter into the mixture using a food processor to achieve a flaky dough. Sour cream is added just until the dough clings together, chilled, and rolled out for assembly. The filling consists of light brown sugar blended with flour, ground cinnamon, salt, melted butter, and vanilla extract to create a paste-like consistency.
Pre-shaped dough rectangles are filled with the brown sugar mixture, sealed, and baked at 400°F until golden brown. An egg wash contributes to a shiny crust. A glaze made from powdered sugar, dark brown sugar, milk, light corn syrup, vanilla, and cinnamon is drizzled over cooled pastries to add sweetness and sheen.
The resulting pop-tarts have a crisp, tender crust with a smooth, sweet brown sugar-cinnamon interior. They are designed for oven baking; toasting is not recommended once glazed, as the icing can melt off. The recipe notes mention that omitting corn syrup yields a less shiny glaze.
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Ingredients
Pastry Crust
- 2 ½ cups all-purpose flour
- 1 Tablespoon granulated sugar
- ½ teaspoon table salt
- 1 cup butter very cold and cut into pieces, unsalted
- ½ cup sour cream
Brown Sugar Filling
- 1 cup light brown sugar firmly packed
- 1 ½ Tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ table salt heaping teaspoon
- 3 Tablespoons butter melted, unsalted
- ¼ teaspoon vanilla extract
Egg Wash
- 1 egg
- 1 teaspoon water
Brown Sugar Glaze
- 1 cup powdered sugar
- 2 Tablespoons dark brown sugar firmly packed (can use light brown if you don’t have dark but the color won’t be as dark)
- 1-2 Tablespoons milk I use whole milk, if using lower-fat milk you may need a bit less
- 1 Tablespoon light corn syrup
- ½ teaspoon vanilla extract
- ⅛ teaspoon ground cinnamon
Instructions
Pastry Crust
- Combine flour, sugar, and salt in the basin of a food processor and pulse to combine.
- Scatter butter pieces over the surface and pulse in 1-second increments until butter is cut into the flour mixture. Pea-sized butter pieces may remain.
- Add sour cream and pulse again just until dough begins to cling together. Turn dough out onto a clean, lightly floured surface and work into a 1” thick disk. Wrap in plastic wrap or wax paper and refrigerate for at least 30-60 minutes. Shortly before you are ready to roll out your dough, prepare the filling and egg wash:
Filling
- Stir together brown sugar, flour, cinnamon, and salt until combined.
- Add melted butter and vanilla extract and stir until combined and mixture is paste-like. Set aside.
- Prepare egg wash by whisking together egg and water until well-combined.
Assembly
- Preheat oven to 400F (205C) and line a baking sheet with parchment paper.
- Transfer chilled pastry dough to a clean, lightly floured surface and use a lightly floured rolling pin to roll dough into a rectangle that’s between ⅛-¼” thick (0.5cm). Cut into approximately 2 ½”x4” (6x10cm) rectangles (you can use a sharp knife or pizza wheel, but I like to use the cookie cutter I linked to in the equipment section in the recipe card).
- Place one cut-out rectangle on prepared baking sheet and lightly brush with an even coating of egg wash.
- Scoop 1 ½ Tablespoons of filling and drop it into the center of the rectangle. Cover with another rectangle cut-out of pastry dough and use a fork to crimp the edges closed to seal. Brush the surface of the pop-tart with egg wash and use a toothpick or the tip of a sharp knife to poke 6-8 holes through the top layer of dough (to vent the pop-tarts).
- Repeat with remaining dough until you have formed all of your pop-tarts. Space the pastries at least 2” apart on baking sheet, you’ll likely need to bake two trays, keep the second tray in the refrigerator while the first one bakes.
- Transfer to 400F (205C) preheated oven and bake 15-17 minutes, until beginning to turn golden brown. Allow to cool on baking sheet before topping with icing.
Brown Sugar Glaze
- Whisk together powdered sugar, brown sugar (break up any clumps in the brown sugar), 1 Tablespoon of milk, corn syrup, vanilla extract, and cinnamon. Add more milk as needed, a small splash at a time, until icing is smooth and the ribbon of icing that drizzles off the whisk holds its shape for a second or two before dissolving back into the bowl.
- Drizzle icing over pop- tart and allow to harden before serving and enjoying.
Equipments used:
Notes
- Using cold butter and sour cream in the dough yields a flaky crust.
- Do not toast the pop-tarts if they are iced, as the glaze will melt.
- Warm un-iced pop-tarts in the microwave if desired instead of toasting.
- If using lower-fat milk in the glaze, reduce the amount as less milk may be needed.
- Corn syrup improves glaze shine but can be omitted for a less shiny finish.
Nutrition Information
Show Details
Serving
1pop-tart
Calories
492kcal
(25%)
Carbohydrates
64g
(21%)
Protein
4g
(8%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
81mg
(27%)
Sodium
139mg
(6%)
Potassium
98mg
(2%)
Fiber
1g
(4%)
Sugar
39g
(78%)
Vitamin A
771IU
(15%)
Vitamin C
0.1mg
(0%)
Calcium
50mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10pop-tarts
Amount Per Serving
Calories 492 kcal
% Daily Value*
| Serving | 1pop-tart | |
| Calories | 492kcal | 25% |
| Carbohydrates | 64g | 21% |
| Protein | 4g | 8% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 139mg | 6% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 771IU | 15% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
26 reviews
Excellent
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