Can I make the dough ahead of time?

Absolutely! The dough can be made up to 2 days in advance and kept in the fridge. If it gets too hard, let it sit at room temperature for 15 minutes before rolling out.

Is it okay to skip the icing?

Definitely—the pop tarts are still delicious without icing, especially if you prefer your breakfast less sweet. You can also leave some plain and ice the rest.

Can I double the recipe for a crowd?

Yes, just double all the ingredients. You can bake two sheets at once, swapping halfway through for even browning.

What’s the best way to get even-sized pop tarts?

Use a ruler or a parchment guide to measure out rectangles, or trace a small card for uniform pastry. Imperfect shapes taste just as wonderful, so don’t stress!

Brown Sugar Pop Tarts Recipe

Name: Brown Sugar Pop Tarts Recipe
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour (plus more for sprinkling); 2 tablespoons granulated sugar; 1 cup salted butter, cold and cut into cubes; 1/2 cup cold water; 1 teaspoon vanilla extract; 3/4 cup brown sugar; 1 1/2 teaspoons ground cinnamon; 1 1/2 tablespoons all-purpose flour; 1 large egg, beaten; 2 teaspoons milk; 1 1/2 cups powdered sugar; 2–3 tablespoons milk; 3/4 teaspoon ground cinnamon

Description

Homemade Brown Sugar Pop Tarts are a nostalgic treat featuring flaky pastry filled with a sweet cinnamon-brown sugar filling and topped with a velvety cinnamon icing. Easy to make from scratch, these pastries are perfect for breakfast, snacks, or desserts.

Ingredients

Units Scale

Pastry

2 1/2 cups all-purpose flour (plus more for sprinkling)
2 tablespoons granulated sugar
1 cup salted butter, cold and cut into cubes
1/2 cup cold water
1 teaspoon vanilla extract

Filling

3/4 cup brown sugar
1 1/2 teaspoons ground cinnamon
1 1/2 tablespoons all-purpose flour

Egg Wash

1 large egg, beaten
2 teaspoons milk

Icing

1 1/2 cups powdered sugar
2–3 tablespoons milk
3/4 teaspoon ground cinnamon

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Instructions

Prepare the Dough: In a food processor, add all-purpose flour and granulated sugar. Pulse to combine, then add cold cubed butter and pulse until the mixture comes together. Pour in vanilla extract and, with the processor running, slowly add cold water until the dough is cohesive. Shape the dough into a ball, cover, and chill for at least 20–30 minutes in the refrigerator.
Roll and Cut the Pastry: Sprinkle a clean work surface with flour. Roll out the chilled dough into a large rectangle about 1/4-inch thick. Use a stencil or knife to cut 12–16 uniform rectangles, re-rolling dough scraps if needed.
Prepare the Egg Wash and Filling: In a small bowl, beat together the egg and 2 teaspoons milk to make the egg wash. In another bowl, mix brown sugar, ground cinnamon, and all-purpose flour for the filling.
Assemble the Pop Tarts: Preheat oven to 400°F (200°C). Spray a baking sheet with non-stick spray and cover with parchment or a silicone mat. Place half the dough rectangles on the sheet. Brush with egg wash, add about 1 tablespoon of filling to the center of each (leave a 1/4-inch border), and top with the remaining rectangles. Crimp the edges with a fork and poke small holes in the top to vent.
Bake: Bake the pop tarts for about 15 minutes until golden brown. Remove from the oven and allow them to cool completely on a wire rack.
Make the Icing: While the pop tarts cool, whisk powdered sugar, milk, and ground cinnamon in a bowl until smooth. Adjust with more milk or powdered sugar for desired consistency.
Ice the Pop Tarts: When the pop tarts are fully cooled, spread icing on top. Allow them to rest for about 15 minutes until the icing sets and hardens.

Notes

Ensure the butter is very cold for a flakier pastry.
Chill the dough before rolling to make it easier to handle.
Pop tarts must be completely cooled before icing, or the icing will melt.
You can store pop tarts in an airtight container for up to 3 days.
For a lighter glaze, use more milk in the icing.

Nutrition

Serving Size: 1 pop tart
Calories: 473
Sugar: 61g
Sodium: 63mg
Fat: 1g
Carbohydrates: 108g
Fiber: 3g
Protein: 7g
Cholesterol: 27mg