These homemade versions of the classic toaster pastry are on a totally different level thanks to a the super flaky, buttery pastry and gooey warm cinnamon sugar filling. You have to give them a shot!
Homemade Brown Sugar Pop-Tarts
Ingredients
Cooking Mode Disabled
For the dough:
For the filling:
Egg wash (just use milk if vegetarian):
For frosting:
Instructions
-
Make the pastry by mixing the flour and salt together in a large bowl. Add the cold butter and shortening. Using a fork or pastry cutter to cut the butter and shortening until the mixture resembles coarse meal. Add the ice water one tbsp at a time, stirring after each addition. Stop adding water when the dough begins to clump.
-
Turn the dough out onto a floured work surface. Form the dough into a ball and divide in half. Flatten each half into a 1 in thick rectangle and refrigerate for at least 2 hours (or up to 5 days or freeze for up to 3 months).
-
When you are ready to assemble the pop-tarts, remove 1 dough disc from the refrigerator and allow it to sit at room temperature for 15 minutes. Place the disc onto a lightly floured work surface and roll into a 9x12 in rectangle, roughly â…› in thick. Be gentle with the dough as it will tear easily.
-
Cut each piece of dough into thirds and each third into thirds, leaving you with 9 rectangles approximately 3x4. This does not need to be perfect, they will taste great regardless.
-
Place the 9 rectangles onto a parchment lined baking sheet. Place the baking sheet in the fridge as you repeat the rolling and cutting process with the other dough disc.
-
Mix together the brown sugar, cinnamon, and flour in a small bowl and set aside. Remove the chilling dough from the fridge and brush the entire top surface of half the pastries with egg wash. Place a heaping tablespoon of the brown sugar mixture into the center and spread around, leaving a ¼ in border around the edge. Brush the top pastries with the egg wash and place each rectangle on top of the filled bottoms, egg wash side down. Use your fingertips to press firmly around the pocket of filling to deal the dough together.
-
Poke holes in the tops of each pastry to allow steam to escape. This helps the pop-tarts get nice and flaky. Seal the edges by crimping with a fork to prevent the sides from opening as pop-tarts bake. Refrigerate the filled pop-tarts for at least 20 minutes and up to an hour.
-
Pre-heat oven to 375 F. Remove pop-tarts from the fridge and brush egg wash on top before baking for 22-28 minutes or until golden brown. Let the baked pop-tarts cool on the pan for about 5 minutes, then transfer to a wire rack to cool completely before glazing.
-
Make the glaze by whisking all the glaze ingredients together in a medium bowl until it reaches spreading consistency. Add more milk if needed so it is spreadable. Use a spoon or knife to glaze each pop-tart. The glaze will slightly harden after an hour, if you can wait that long.
-
The pop-tarts can be stored for up to 3 days at room temperature or 6 days in the fridge. They can be re-heated by baking at 350 F for 10 minutes, if desired.
User Reviews
mmm tasty