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
Adapted from: The Candid Appetite and Smitten Kitchen
Ingredients
Pastry
2.5 Cups Flour
1/2 tsp Salt
1 Tbs Sugar
1 Cup (2 Sticks) Butter
1 Egg
2 Tbs Milk
Filling
1/2 Cup Brown Sugar
1 tsp Ground Cinnamon
1 Tbs Flour
1 Egg (to be used as egg wash)
Glaze
3/4 Cup Sifted Powdered Sugar
1 Tbs Milk
1/2 tsp Ground Cinnamon
1/4 tsp Vanilla
Directions
- 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.
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