The Creative Princess: Homemade Brown Sugar and Cinnamon Pop-Tarts

Homemade Brown Sugar and Cinnamon Pop-Tarts

My kids go through Pop-Tarts like I have NEVER seen! I don't buy them often because they will finish off a box in ONE DAY! No, I do not let them do that, they can be sneaky little things!  lol  Another reason I don't buy them often is, I am not a fan of some of the ingredients.

I have been wanting to try my hand at making a homemade version for a while now. Like most recipes I try, I was intimidated. I don't like wasting ingredients on things and then they turn out to be AWFUL. 

Luckily, these were FAR from awful! The crust is VERY buttery though, but it's yummy! Next time, I will make them with half shortening and half butter to try to cut some of the butter flavor.

Homemade Brown Sugar & Cinnamon Pop-Tarts
2.5 Cups Flour
1/2 tsp Salt
1 Tbs Sugar
1 Cup (2 Sticks) Butter
1 Egg
2 Tbs Milk

1/2 Cup Brown Sugar
1 tsp Ground Cinnamon
1 Tbs Flour
1 Egg (to be used as egg wash)

3/4 Cup Sifted Powdered Sugar
1 Tbs Milk
1/2 tsp Ground Cinnamon
1/4 tsp Vanilla

  • Whisk Flour, sugar and salt together.
  • Cut Butter into pats and mix into flour with pastry blender or your hands (I used my hands).
  • Whisk Egg and Milk together then stir into flour mixture.
  • Form into a dough ball.
  • Divide dough in half (use right away or store in refrigerator).
  • Roll each half into a 9x12 rectangle about 1/8 inch thick.
  • Cut each half of dough into nine 3x4 inch rectangles.
  • Place 9 rectangles on a parchment lined, or sprayed, baking sheet. These will be the bottom of your tarts.
  • Beat egg to make egg wash, brush egg over the bottom rectangles.
  • Whisk Sugar, Cinnamon and Flour together.
  • Place 1/2-1 Tbs Filling Mixture onto each tart. Be sure to leave enough room on the sides to easily seal.
  • Top each bottom rectangle with a top piece. Gently seal the edges with your fingers then press with tines of fork all around edge, this assures a good seal.
  • Prick the top of each tart a few times with a fork then brush each with the egg wash.
  • Bake at 350 degrees for 22 minutes, or until golden brown.
  • Remove tarts from oven and allow to cool.
  • While tarts are cooling, whisk the Glaze ingredients together.
  • Glaze each tart, allow glaze to harden before serving (if you can wait).

These will keep in an air-tight container for about a week. You can also freeze the tarts. Reheat in the oven or toaster.

Find this recipe and MORE on our Mid-Week Menu Plan!

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