The classic brown sugar cinnamon pop tarts we all know and love- just elevated! Flaky, crispy pop tarts generously filled with some dark brown sugar cinnamon goodness.
What’s not to love here, friends??
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These were always my favorite pop tarts growing up- HANDS DOWN. Making these brings back fond memories of burning the crap out of my tongue from microwaving them for much too long. Ah, the memories…
How can you expect a child to wait 30 seconds to a minute for that gooey cinnamon filling?? Absurd.
I think you’ll find these bring back all that same nostalgia, but with even better taste and texture with your now-developed palette (look at you, fancy).
The trick for truly flaky pastry is to mix the butter in by hand and keeping it cold throughout the process! As you can see here, you’ll still be able to make out your sheets of butter when the dough is rolled out. That’s what you’re looking for!
Those cold sheets of butter will release steam during the bake, causing your pastry to puff up and flake! You’ll get amazing layers too. It’s truly magical.
Materials You’ll Need:
- Standing mixer with paddle attachment
- Various mixing bowls
- Measuring cups and spoons
- 2 cookie sheets
- Parchment paper + plastic wrap
- Rolling pin
- Pastry brush (or something to apply egg wash)
- Pastry cutter (or sharp knife)
- Fork for crimping edges
- Spoon for applying glaze
If you find yourself with some wonky-looking pop tarts after crimping the edges, feel free to trim them! That way you end up with nice, clean edges (see above). I use a handy little pastry cutter (a must-have tool for me), but you could just as easily use a sharp knife.
I can’t wait to see all those flaky, delicious, brown sugar cinnamon pop tarts out there! Be sure to tag me on Instagram (@joshisbaking) if you make them so I can drool right along with you.
Happy baking, friends!Print
Flaky, crispy pop tarts generously filled with some dark brown sugar cinnamon goodness. The classic brown sugar cinnamon pop tarts we all know and love- just elevated!
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- Pinch of salt
- 2 sticks of cold, unsalted butter (cubed, 1x1in.)
- 3 large eggs (2 for the pastry, 1 for an egg wash)
- 3/4 cup dark brown sugar
- 2 tablespoons melted, salted butter
- 1 tablespoon all purpose flour
- 2 teaspoons ground cinnamon
- 2 cups powdered sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 3 tablespoons whole milk
Make the Pastry
- Sift the flour, powdered sugar, and salt into the bowl of a standing mixer fitted with the paddle attachment. Mix on low for about 10-15 seconds until combined.
- Then add your cold, cubed butter and mix on low for 10-15 seconds or until a crumbly texture. It’s okay to leave some larger chunks of butter- this will make it flakier (See “Pro Pastry Tip” note below)!
- Add your 2 eggs and mix on medium-low until JUST combined (15-20 seconds max, may still be a little sticky).
- On a lightly floured surface, shape your crumbly dough into a disc (see image above), careful not to overwork it (just enough until it forms the disc without falling apart).
- Cover the dough tightly in plastic wrap and chill in the fridge for at least 1 hour.
Make the Filling
- Put all of your ingredients into a medium bowl, mixing them together with a silicone spatula until fully combined (you can use a whisk, I just find it’s much easier to mix with the spatula). Set aside.
Assemble the Pop Tarts
- Cut your dough in half. Leave one half wrapped tightly in the fridge while you work with the other.
- Prep a cookie sheet by lining it with parchment paper. Set aside.
- Roll out one half of the dough on a lightly-floured surface into a large rectangle, ~1/4 – 1/8 in. thick.
- You may need to keep adding bits of flour to your surface and dough to keep it from sticking.
- Using a pastry cutter (or knife), cut out 3x5in. rectangles (re-use scraps to make more). Place them on your prepared cookie sheet.
- Repeat this process (steps 3 & 4) with the second half of your dough.
- I can usually get around 12 good rectangles, for a total of 6 pop tarts.
- On half of your pop tarts, apply a light egg wash (1 egg whisked) around the inside border.
- Cover the leftover egg wash and place in fridge for later.
- Fill the middles with your brown sugar cinnamon filling, leaving at least an inch border.
- I used a cookie scoop, which is about 1 1/2 – 2 tablespoons.
- Place the other pop tart halves on top of the ones you’ve just prepared, pressing down gently on all 4 sides with your fingers to seal the edges.
- Using the tip of a fork, press down gently on the border of your pop tarts to “crimp” them (See “Pop Tart Crimping” note below and images above).
- Poke 3-4 rows of holes in the tops of each pop tart to help release steam during the bake. Place in the fridge for 30 minutes OR the freezer for 10 minutes. Preheat the oven to 375°F.
Baking the Pop Tarts
- Pull the pop tarts out of your fridge or freezer. Apply a generous amount of your leftover egg wash to the tops and sides of each pop tart.
- Bake them at 375°F for 20-25 minutes (everyone’s oven is different, so just bake until a deep golden brown).
- Let cool on their sheets for 10 minutes. Then transfer to some racks to cool completely before making the glaze.
Making/Adding the Glaze
- Sift your powdered sugar into a medium bowl.
- Then add your cinnamon, vanilla extract, & whole milk. Mix until fully combined using a silicone spatula (preferred) or whisk.
- Want a thicker glaze? Add more sifted powdered sugar! Thinner? Add more milk!
- Pour a spoonful of glaze over the tops of each pop tart, spreading evenly with the back of your spoon.
These are best enjoyed day-of (for max crispiness), but will keep for up to 3 days in an airtight container at room temperature.
- Pro Pastry Tip: For truly puffy and flaky dough, mix the butter by hand! Squish each little piece of cubed butter in between two fingers to create flat little “shingles” of butter. The trick is to keep your dough and butter cold right up until you bake them. The cold butter will release steam during the bake, causing your pastry to puff up and flake!
- Pop Tart Crimping: If your fork keeps sticking to the dough, get the tip wet with some cold water and then dip it in some flour- this will help it not stick! You may have to dip it back and forth in the flour several times as you go along.
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