Do-it-yourself Frosted Brown Sugar Cinnamon Pop Tarts

In the event you get pleasure from making from-scratch variations of store-bought favorites, you’ll love these do-it-yourself frosted brown sugar cinnamon pop tarts. Like my chocolate pastry tarts recipe, this can be a enjoyable baking challenge you’ll be able to completely deal with for those who observe my thorough step-by-step directions. I’ve loads of step pictures for you, too.

I initially revealed this recipe in 2014 and have since added new pictures and some extra success ideas.

One reader, Tara, commented: “Such a enjoyable challenge this week, thanks for sharing! We love this taste pop tart nevertheless it’s so good to make them at house. These have been simpler than I assumed as soon as we acquired going! ★★★★★”

Enable me to introduce you to a do-it-yourself model of the all-time greatest pop tart taste within the historical past of time. Frosted Brown Sugar Cinnamon—the toaster pastry that places all different toaster pastries to disgrace. (Though chocolate pop tarts are an in depth second!)

These Brown Sugar Cinnamon Pop Tarts Are:

• Crammed with brown sugar and cinnamon, and topped with a candy cinnamon glaze
• Encased in buttery, flaky pie dough, like these apple hand pies
• Finest after they’ve utterly cooled
• An intermediate baking recipe and doable for many house bakers
• Positively a dessert, however be happy to indulge as a particular breakfast deal with

My do-it-yourself pop tarts style similar to the unique, however higher. You don’t get a flaky, barely crumbly, all-butter-crust with store-bought pop tarts. You simply get… crumbles.

And also you get about twice the quantity of filling with my do-it-yourself model. And not one of the preservatives or thriller components.

Making pop tarts at house, 100% from scratch, isn’t the quickest. It’s not inconceivable, nor ought to this recipe intimidate you… however it’s important to take your time, learn the entire directions earlier than starting, and apply endurance. There are fairly just a few steps, however I’ve loads of pictures to stroll you thru it. (I really feel the identical method about do-it-yourself eclairs… a labor of affection, however completely price it!)

Right here’s what you want:

Begin With the Pie Dough

Step 1 is to make the pie dough, which wants to relax for not less than 2 hours earlier than rolling out. I all the time make it a day (or perhaps a couple days) forward of time, so it’s able to go on the day I wish to make these pop tarts.

Each dough recipes yield 2 crusts, and also you’ll use each crusts as we speak to supply 9 pop tarts.

Find out how to Assemble Do-it-yourself Pop Tarts

After the two discs of dough have chilled for not less than 2 hours, take away one from the fridge. Roll the disc right into a rectangle about 1/Eighth-inch thick—about 9×12 inches in whole measurement. Trim off the edges of this rectangle as wanted. A pizza cutter is actually useful right here.

Lower dough into 3 even sections, then minimize every part into 3 sections. You’ll find yourself with 9 rectangles, every about 3×4 inches. These would be the bottoms of your do-it-yourself pop tarts.

Place every rectangle onto a lined baking sheet. Place the baking sheet within the fridge and repeat this course of with the second disc of dough. These 9 rectangles would be the tops of your pop tarts.

Brown Sugar Cinnamon Pop Tart Filling

The brown sugar cinnamon pop tart filling is made with—you guessed it—a number of cinnamon and brown sugar, plus a contact of flour. That’s it, simply 3 substances.

Earlier than filling the do-it-yourself pop tarts, brush the rectangle “bottoms” with just a little egg wash. This helps the filling soften down and stick with the crust. It additionally serves because the “glue” to bind the highest and backside crusts collectively.

Egg wash = 1 egg overwhelmed with just a little milk.

Place 1 heaping Tablespoon of filling onto every rectangle and unfold it round. Go away a 1/4-inch border across the rectangle, as pictured above. Brush the rectangle “tops” of the pop tarts with egg wash. Place on high of the stuffed bottoms, egg wash-side-down.

Use a toothpick to poke holes within the tops of every pastry, which permits steam to flee. This helps your pop tart crust get good and flaky, too. Crimp the perimeters with a fork to seal.

Now, place the ready-to-bake pop tarts within the fridge. This helps the pie dough agency up, because it has been out at room temperature for therefore lengthy. Chill for 20 minutes whereas your oven preheats. As soon as chilled, brush the tops with egg wash. That is what offers your pastry crust that stunning golden sheen.

Pop Tart Frosting

The icing is so easy. It’s extra of a glaze, much less of a frosting. And it’s completely unbelievable paired with the do-it-yourself pastry and brown sugar cinnamon filling.

Only a few substances: confectioners’ sugar, milk, cinnamon, and vanilla. Whisk till barely thick, however nonetheless just a little runny—you need it to be spreadable. Use a knife, icing spatula, or the again of a spoon to unfold on high of every do-it-yourself pop tart.

After utterly cooling, the crust is deliciously flaky, the filling has thickened, and the icing has set. In the event you can handle the self management, wait to eat one till the icing has set (it takes about an hour)… yep, it’s virtually inconceivable.

We really love these do-it-yourself pop tarts much more the subsequent day. The icing barely hardens, making them style way more just like the originals.

Extra Do-it-yourself Variations of Favourite Childhood Treats

In the event you love a do-it-yourself style of nostalgia, strive these recipes subsequent!

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Do-it-yourself Frosted Brown Sugar Cinnamon Pop Tarts

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  Creator: Sally
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  Prep Time: 3 hours
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  Prepare dinner Time: 25 minutes
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  Whole Time: 3 hours, half-hour
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  Yield: 9 pop-tarts
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  Class: Pastries
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  Methodology: Baking
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  Delicacies: American

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Description

In the event you like Brown Sugar Cinnamon Pop-Tarts, you’ll love this do-it-yourself model. They’re made utterly from scratch with REAL substances and an all-butter pastry crust. Learn by way of the recipe earlier than starting, and examine the step-by-step pictures and video tutorial to assist information you. Be sure you chill the pastry dough for not less than 2 hours as instructed in step 2.

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Directions

1. For the pastry: This is similar recipe as all butter pie crust. See step-by-step pictures within the pie crust publish for those who want visuals for making the pastry. I normally make the pastry the evening earlier than. In a big bowl, whisk collectively the flour, sugar, and salt. Utilizing a pastry cutter or two forks, minimize the butter into the combination till it resembles a rough meal (pea-sized bits with just a few bigger bits of fats is okay). You too can use a meals processor, and pulse the combination collectively, however watch out to not overwork the substances. Drizzle the water over the flour combination, 1 Tablespoon at a time, and stir with a spatula after each Tablespoon has been added till the dough begins to type massive clumps. Don’t add any extra water than wanted.
2. Switch the dough to a floured work floor. Utilizing floured arms, gently carry the dough combination collectively right into a ball. Keep away from overworking the dough. If it feels too dry or is just too crumbly to type a ball, dip your fingers in chilly water after which proceed bringing dough collectively. If it feels too sticky, sprinkle extra flour on the dough after which proceed bringing it collectively. Utilizing a pointy knife or bench scraper, minimize the dough in half. Gently flatten every half into 1-inch-thick discs. Wrap every tightly in plastic wrap. Refrigerate for not less than 2 hours and as much as 5 days (or within the freezer for as much as 3 months).
3. Roll out the dough: Take away 1 chilled dough disc from the fridge and permit it to sit down at room temperature for five minutes. Maintain the opposite disc within the fridge. After 5 minutes, place disc onto a evenly floured work floor, and roll it right into a 9×12-inch rectangle, about 1/8 inch thick. Trim the edges as wanted. With a pizza cutter or sharp knife, minimize the dough into thirds and every third into thirds once more. You’ll find yourself with 9 rectangles, every measuring 3×4 inches. Use a ruler to assist make this simpler and extra correct. Place every of the 9 rectangles onto a baking sheet lined with parchment paper or a silicone baking mat. The pop tarts is not going to unfold a lot within the oven, so you could place them close to each other. Place the baking sheet within the fridge.
4. Repeat step 3 with the 2nd disc of dough to make 9 extra rectangles. Place every of the 9 rectangles onto a baking sheet lined with parchment paper or a silicone baking mat. Place the baking sheet within the fridge.
5. Make the filling: Combine the brown sugar, cinnamon, and flour collectively in a small bowl.
6. Assemble the pop tarts: Take away 1 baking sheet of pastry rectangles from the fridge. These would be the bottoms of your pop tarts. Brush egg wash over the whole floor of every rectangle. Place a heaping Tablespoon of the filling into the middle of every rectangle and unfold it round with the again of a spoon, leaving a 1/4-inch border across the edges.
7. Take away the 2nd baking sheet of pastry rectangles from the fridge. These would be the tops of your pop tarts. Brush egg wash over the whole floor of every high rectangle, then place every high rectangle, egg-wash-side-down, on the filling-topped bottoms. Use your fingertips to press firmly across the pocket of filling, sealing the dough effectively on all sides. Reserve remaining egg wash.
8. Utilizing a toothpick, poke 6 to eight holes within the tops of every stuffed pastry to permit the steam to flee. You may, as an alternative, use a knife to make just a few small slits. Seal the perimeters tightly by crimping with a fork. Refrigerate the stuffed pop tarts, uncovered, for not less than 20 minutes and as much as 1 hour. 
9. Preheat the oven to 350°F (177°C). As soon as the unbaked pop tarts have chilled for 20 minutes, take away from the fridge and brush the tops with the remaining egg wash. Bake for 22–28 minutes or till golden brown, rotating the pan midway by way of baking. Let the pop tarts cool on the pan for about 5 minutes, then switch to a cooling rack to chill utterly earlier than icing.
10. Make the icing: In a medium bowl, whisk collectively the confectioners’ sugar, milk, cinnamon, and vanilla. You need a thick glaze, however not too thick that it’s laborious to unfold. If it’s too thick, add extra milk, 1 teaspoon at a time, till it reaches a spreadable consistency. Spoon the icing on high of every cooled pop tart, and use the again of the spoon or an icing spatula to unfold. The icing will set in about 1 hour.
11. Retailer pop tarts in an hermetic container at room temperature for as much as 3 days or within the fridge for as much as 5 days. To reheat, bake in a 350°F (177°C) oven for 10 minutes.