Brown Sugar Cinnamon Pop Tarts

5 from 1 vote

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These are nostalgic of my childhood. These taste just like the pop tarts we grew up eating, only better!

Course Breakfast

Cuisine American

Keyword easy breakfast, kids breakfast, simple sweets

Servings Triangles

Calories 395kcal

First, I mill my wheat berries on the finest setting. I do let this cool off slightly before adding to the recipe, just while I am gathering the other ingredients. When I am in a hurry, I will pop the bowl of flour in the freezer for just a bit to cool it off. As long as your butter and water is cold, I have found this recipe to work just fine with the flour not being completely cooled.
Next, I grate my butter with a cheese grater. If you have the grater attachment for your food processor, I like to use it since I am going to add everything to it anyways. Dump the butter into another bowl and set in freezer for 10-15 minutes.
In the food processor fitted with the chopper blade now, add your flour and salt, mix to combined.
Add your chilled butter back to the processor and process for 10 seconds. This should look like breadcrumbs at this point.
Crack eggs into mixture and pulse 5 seconds
Add ice water and process for 20-30 seconds or until the mixture begins to ball up.
Pour your dough out onto a sheet of plastic wrap. Split in half and wrap each half. Place in the refrigerator for at least 20 minutes.

While your dough is chilling, let’s make the filling.
Add brown sugar, flour, cinnamon and 2 Tbsp melted butter to a small mixing bowl.
Stir until incorporated and resembles wet sand.

Remove both of the wrapped dough balls from the refrigerator.
The trick to rolling out dough and being able to transfer, is parchment or waxed paper (or even plastic wrap if you’re desperate). Place a piece of parchment on the counter, place your dough ball on top and then top with another piece of parchment. Roll out to 1/4″ thick between the two sheets.
After you get one rolled out, I pop it in the freezer while I work on the other.
Once the second pie crust is rolled out, pour your brown sugar filling in the center. With a wooden spoon or rubber spatula, spread the mixture evenly, leaving 1″ around the perimeter.
Take your extra tablespoon of melted butter and using a pastry brush, brush around the edges.
Remove your first crust from the freezer and flip over on top of the bottom crust. Slowly pull back the parchment the crust was rolled out on.
Gently press the two crusts together with your finger, working around the whole perimeter.
Using a fork dipped in flour, press the crust together around the edges.
Place the Brown Sugar Cinnamon Pop Tarts in a preheated 350 degree oven for 25 minutes, rotating halfway through baking.
While this bakes, make your icing.

Combine powdered sugar, cinnamon, water and maple syrup, whisking until smooth.
Once the Pop Tart is out of the oven, allow to cool at least 1 hour before frosting and cutting.
Using a chef’s knife, cut your Brown Sugar Cinnamon Pop Tart into 8 large triangles.
Store at room temperature in an airtight container for up to 3 days.
Freeze: Place cooled Pop Tarts in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight and then heat to serve.