Description
Homemade Frosted Brown Sugar Pop-Tarts are a delightful breakfast pastry featuring a flaky, buttery crust filled with a cinnamon-spiced brown sugar filling, topped with a smooth vanilla glaze. These pastries are baked to golden perfection and make a cozy, sweet morning treat that’s better than any store-bought version.
Ingredients
Scale
Dough
- 2 1/2 cups all purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold and cubed
- 1/2 cup ice water
Filling
- 3/4 cup packed light brown sugar
- 1 tablespoon all purpose flour
- 1 teaspoon ground cinnamon
- 1 tablespoon melted butter
Assembly & Frosting
- 1 large egg, beaten
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Dough: In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt. Use a pastry cutter or fork to cut in the cold cubed butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together. Avoid overmixing to keep the dough flaky.
- Chill the Dough: Divide the dough in half and shape each half into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour to firm up, which ensures a tender and flaky crust when baked.
- Make the Filling: In a small bowl, combine the packed light brown sugar, 1 tablespoon flour, and ground cinnamon. Stir in the melted butter until the mixture resembles damp sand, creating a crumbly but sticky filling that will stay inside your pop-tarts.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Roll and Cut Dough: On a lightly floured surface, roll out one disk of chilled dough into a large rectangle about 1/8 inch thick. Cut the dough into even rectangles approximately 3 by 4 inches in size.
- Assemble Pop-Tarts: Place half of the dough rectangles on the prepared baking sheet. Spoon about 1 tablespoon of the brown sugar filling onto the center of each, leaving a small border around the edges. Brush the edges with beaten egg, then top with the remaining rectangles. Press edges together firmly with a fork to seal and prick the tops with a fork to allow steam to escape during baking.
- Apply Egg Wash and Bake: Lightly brush the tops of the assembled pop-tarts with the remaining beaten egg wash to achieve a golden brown finish. Bake in the preheated oven for 20 to 25 minutes, or until the edges and tops are golden brown.
- Cool Completely: Remove the pop-tarts from the oven and allow them to cool completely on a wire rack. Cooling ensures the filling sets and the frosting will adhere properly.
- Prepare the Frosting: In a small bowl, whisk together powdered sugar, milk (1 to 2 tablespoons), and vanilla extract until smooth and spreadable. Adjust the milk quantity to reach your preferred frosting consistency.
- Frost the Pop-Tarts: Spread the frosting over the cooled pastries evenly. Let the frosting set at room temperature before serving for the best texture and flavor.
Notes
- Keep the dough cold throughout preparation for the flakiest texture possible.
- For extra warmth and flavor, add a pinch of nutmeg to the brown sugar filling.
- Store finished pop-tarts in an airtight container at room temperature; they will stay fresh for up to 3 days.
- If desired, you can customize the filling by adding chopped nuts or dried fruits.
- Use unsalted butter to control salt levels; adjust salt in dough if using salted butter.
