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Homemade frosted brown sugar cinnamon pop tarts with a flaky, buttery pastry, a gooey brown sugar cinnamon filling, and a sweet vanilla glaze finished with sprinkles. They taste like the toaster pastry classic, only fresher, richer, and made with simple pantry ingredients.

Ingredients

  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 cup (226 g) cold unsalted butter, cubed
  • 1/3 cup ice water, plus more as needed
  • 1 teaspoon white vinegar
  • 3/4 cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 1/2 tablespoons ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 1 large egg, beaten with 1 tablespoon water (egg wash)
  • 1 1/2 cups powdered sugar
  • 2 to 3 tablespoons whole milk
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Rainbow sprinkles, optional

Instructions

  1. Make the dough: In a large bowl or food processor, combine the flour, granulated sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
  2. Mix the ice water and vinegar, then drizzle it over the flour mixture a little at a time, stirring or pulsing until the dough just holds together when squeezed.
  3. Divide the dough in half, shape each half into a rectangle, wrap tightly, and chill for at least 1 hour.
  4. Make the filling: In a small bowl, stir together the brown sugar, 2 tablespoons flour, cinnamon, salt, and melted butter until it forms a thick, sandy paste.
  5. Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
  6. On a lightly floured surface, roll one piece of dough into a 10 x 12-inch rectangle about 1/8 inch thick. Trim the edges and cut into 6 rectangles, roughly 3 x 5 inches each. Repeat with the second piece of dough, re-rolling scraps as needed.
  7. Place 6 rectangles on the prepared baking sheets. Brush the edges lightly with egg wash. Spoon about 1 1/2 tablespoons of filling into the center of each, leaving a 1/2-inch border.
  8. Top with the remaining rectangles, press the edges to seal, then crimp firmly all around with a fork. Prick the tops a few times with the fork to let steam escape.
  9. Brush the tops with egg wash. Chill the assembled pastries for 15 minutes so they hold their shape.
  10. Bake for 22 to 25 minutes, until the edges are golden brown. Cool completely on a wire rack.
  11. Make the glaze: Whisk the powdered sugar, 2 tablespoons milk, vanilla, and salt until smooth, adding more milk a teaspoon at a time until thick but spreadable.
  12. Spread the glaze over the cooled pop tarts, add sprinkles right away if using, and let the glaze set for 20 minutes before serving.

Notes

  • Keep the butter very cold for a flaky, layered crust. If the dough warms up, chill it for 10 minutes before continuing.
  • Do not overfill the pop tarts, or the filling will leak out during baking.
  • Sealing the edges well with a fork keeps the brown sugar filling inside.
  • Let the pastries cool completely before glazing so the frosting does not melt and slide off.
  • Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week.
  • To freeze, freeze the unglazed baked pop tarts for up to 3 months, then reheat in a toaster or 350°F (175°C) oven and glaze before serving.
  • You can freeze the unbaked, assembled pop tarts and bake from frozen, adding 3 to 5 minutes to the bake time.
  • Store-bought pie crust can be used as a shortcut.

Nutrition

Find it online: https://thefamilycooking.com/homemade-frosted-brown-sugar-cinnamon-pop-tarts/