Pop Tarts - {cinnamon}

By kelseyll

Step by Step instructions: http://sallysbakingaddiction.com/2014/09/03/homemade-frosted-brown-sugar-cinnamon-pop-tarts/

Ingredients

• Pastry*
• 2 and 1/2 cups (315g) all-purpose flour
• 1 and 1/4 teaspoons salt
• 6 Tablespoons (90g) unsalted butter, chilled and cubed
• 3/4 cup (154g) vegetable shortening, chilled*
• 1/2 cup (120ml) ice water
• Filling
• 1/2 cup (100g) dark or light brown sugar
• 2 teaspoons ground cinnamon
• 1 tablespoon (8g) all-purpose flour
• 1 large egg
• 2 teaspoons milk
• Glaze
• 3/4 cup confectioners' sugar (90g), sifted
• 1 Tablespoon (15ml) milk, plus more as needed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract

Details

Adapted from sallysbakingaddiction.com

Preparation

Step 1

Directions:
1) For the pastry: This is the same recipe as my homemade pie crust. See step-by-step photos if you need visuals for making the pastry. I usually make the pastry the night before. First, mix the flour and salt together in a large bowl. Add cold unsalted butter and shortening. Using a pastry blender or two forks, cut the butter and shortening until the mixture resembles coarse meal (pea-sized crumbles with a few larger bits of fat is OK). I use a pastry cutter for this step. It’s easier, less messy, and quicker. If you do not have a pastry cutter, use two forks. But buy one – they are an inexpensive addition to a baker’s kitchen. Measure 1/2 cup of water in a glass. Add ice. Stir it around. Slowly drizzle in the very cold water 1 Tablespoon at a time, stirring with a large spatula after every Tablespoon of water that you add. Do not add any more water than you need to. Stop adding water when the dough begins to clump.

2) Roll out the dough on a floured work surface. The dough should come together easily and should not feel overly sticky. Form the dough into a ball. Divide in half. Flatten each half into 1-inch thick discs using your hands. Wrap each tightly in plastic wrap. Refrigerate for at least 1 hour (or up to 5 days or in the freezer for up to 2 weeks).

3) Assemble the pop-tarts: Remove 1 chilled dough disc from the refrigerator and allow it to sit at room temperature for 15 minutes. This will help make the dough easier to roll and work with. Keep the other disc in the refrigerator. After 15 minutes, place disc onto a lightly floured work surface, and roll it into a rectangle about 1/8 inch thick and 9x12 inches in size. Trim the sides as needed. Always be gentle with your pastry dough. You don't want it to tear. Cut each piece of dough into thirds and each third into thirds again. You will end up with 9 rectangles, each measuring 3×4 inches. Use a ruler to help make this process easier and more accurate.

4) Place each of the 9 rectangles onto a baking sheet lined with parchment paper or a silicone baking mat. The pop-tarts will not spread in the oven much, so you may place them relatively near one another. Place the baking sheet in the fridge. Roll 2nd disc out into a rectangle and cut into 9 even rectangles like you did with the first half of the dough. These nine rectangles will be the tops of your homemade pop-tarts. Place the baking sheet into the refrigerator as you make the brown sugar cinnamon filling.

5) Make the filling: Mix the brown sugar, cinnamon, and flour together in a small bowl. Set aside. Whisk the egg and milk together in a small bowl until combined. Remove 1 baking sheet of rectangles from the refrigerator. Brush egg wash over the entire surface of teach rectangle. These will be the bottoms of your pop-tarts and the egg wash will help glue the lid on. Place a heaping Tablespoon of the prepared brown sugar filling into the center of each rectangle, spread it around, leaving around 1/4 inch of space on the edges. Brush the second baking sheet of rectangles with egg wash, then place each rectangle on top of the filling-topped rectangles - egg wash side down. Use your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides.

Poke holes in the tops of each filled pastry to allow the steam to escape. This helps get your pop-tart pastry nice and flaky. I used a toothpick to poke 8 holes in each. Seal the edges by crimping with a fork, to prevent the sides from opening as the pop-tarts bake. Refrigerate the filled pop-tarts uncovered for at least 20 minutes and up to 1 hour. This chilling let the pop-tarts rest before baking. It also firms up the pastry, since it has been out at room temperature for so long at this point.

Preheat oven to 350F degrees.

Once unbaked pop-tarts have chilled for 20 minutes, remove from the refrigerator and brush the tops with the remaining egg wash. This egg wash will give your pastry that beautiful golden sheen. Bake for about 22-28 minutes or until they’re golden brown, rotating the pan halfway through baking. Let the baked pop-tarts cool on the pan for about 5 minutes, then transfer to a wire rack to cool completely before glazing.

Make the glaze: whisk all of the glaze ingredients together in a medium bowl until it reaches a spreading consistency. You want a thick glaze, but not too thick that it is hard to spread. Add another teaspoon or two of milk if needed. Use a spoon or knife to glaze each pop-tart. The glaze will slightly harden in about an hour, if you prefer to wait that long.

STORING & FREEZING. Store pop-tarts in an airtight container at room temperature for 3 days or in the refrigerator for 6 days. To reheat, bake in a 350F degree oven for 10 minutes. Baked pop-tarts freeze well, up to 3 months. Thaw and reheat as directed before. I am unsure about reheating in a toaster.

*Get creative! Use your favorite fillings instead of brown sugar cinnamon. Like jam, Nutella, etc.

*I'm sure store-bought pastry would be fine, but this homemade version creates that unique flaky, slightly crunchy yet tender texture you know and love from regular pop-tarts. I prefer shortening in my pie crust and pastry dough recipe for the best texture. Feel free to use your own favorite pie crust recipe that uses all butter if you prefer. Butter may not be replaced for shortening in this particular pastry recipe.

Adapted from King Arthur Flour

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.





See more breakfast recipes.

AND, because I couldn’t stop shooting these pop-tarts…

How to Make Brown Sugar Cinnamon Pop Tarts from scratch - recipe by sallysbakingaddiction.com








posted in Blogher, Breakfast Recipes, Fall, Halloween, Thanksgiving, Favorites, Pastries
192 comments »
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192 Responses to “Homemade Frosted Brown Sugar Cinnamon Pop-Tarts.”
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121
joy Velozo — posted October 18, 2014 at 11:24 am

YAY! my son has food allergies and cinnamon brown sugar pop tarts were always one of our go to’s but lately he has been reacting with stomach pain to them and im guessing its an additive that is added…. so we took them off our list a couple months ago :( he misses them terribly! I am so excited to be able to try these for him! one question…. im wondering if they can be frozen? or any suggestions for keeping them stored? Thank you for sharing this recipe
joy

Reply

Sally — replied on October 18th, 2014 at 2:33 pm

Hi Joy – in the recipe, I have “STORING & FREEZING” instructions listed.

Reply
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122
Kim — posted October 20, 2014 at 1:55 am

I made these tonight and I think I’ve died and gone to heaven… absolutely fantastic and about 1000 times better than a pop tart! I can’t wait for my kids to get up for breakfast LOL

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123
Emily — posted October 29, 2014 at 11:38 pm

started the prep work for these tonight and I’m so excited about serving them tomorrow night! Question- if I were to fill some with jam or jelly, would you still recommend the egg wash?

Reply

Sally — replied on October 30th, 2014 at 7:02 pm

Yep! The egg wash gives the pop-tarts their beautifully browned, shiny outside. But if you don’t really care about that, you can leave it out. But you will still need it for adhering the top and bottom crust.

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124
Alexis — posted November 17, 2014 at 7:45 pm

I made these using applesauce and butter for the fat part of the crust. Until I tasted them, I had doubts because I could smell the applesauce. They turned out phenomenal. Even my 4 yo kept coming back. He requested strawberry for the nect batch. Any recommendations for the filling?

Reply

Sally — replied on November 17th, 2014 at 8:43 pm

Hi Alexis. Strawberry jam works– I like to mix it (around 2/3 cup) with a teaspoon of cornstarch that has been mixed with warm water and simmer on the stovetop. this makes the filling thick and set.

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125
Paula — posted November 19, 2014 at 4:50 pm

You just HAD to list the wash ingredients under the ‘filling’ header didn’t you? :(

Reply
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126
Lisa C — posted November 24, 2014 at 5:04 pm

I made these yesterday and they came out great! A little rough looking but I was still proud. Thanks for sharing! :)

Reply
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127
Carrie — posted December 1, 2014 at 1:21 am

Like many others I LOVED the brown sugar cinnamon pop tarts as a kid and my kids love them too. So when I found this I was very excited. I made up the pastry dough and then life got in the way. I finally got back to making them and they turned out GREAT even my husband said to make them again. When I ate one I was actually brought back to another wonderful childhood memory. I remember when my mom used to make pies she would take all the leftover pie crust and make us kids “Cinnamon pies” and it really reminded me of those. My daughter has now requested Lemon and Chocolate pop tarts but some of the other flavors people have suggested sound really good too!

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128
Judi — posted December 3, 2014 at 10:19 am

I live in Israel and we don’t have pop tarts here. We always bring back a few boxes after visiting the States. I baked these yesterday and we were all speechless! So much better than store bought! A dream com true… So good!

Reply
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129
Brooke — posted December 5, 2014 at 11:06 pm

Made these tonight because my husband loves PPP tarts. I never buy them from the store because of all the preservatives and additives they contain. These where AMAZING!!!! So much better than your traditional Pop tart. Definatly keeping this recipe!

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130
Sarah — posted December 10, 2014 at 7:42 pm

Can I use bread flour for this recipe? I am out of all purpose so I’m wondering if I should get some..

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131
Deborah — posted December 22, 2014 at 10:44 pm

Do you have like a peanut butter filling for another recipe that could be used in these? My husband lost the peanut butter/chocolate frosting pop tarts, or even the chocolate frosted fudge pop tarts. Any idea’s for those?

Reply

Sally — replied on December 23rd, 2014 at 8:19 am

I don’t have a peanut butter filling recipe at this time– maybe a quick search on the internet for one?

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132
Hana — posted December 30, 2014 at 8:03 am

This is amazing! I love anything cinnamon-ny!

Will definitely make this (when I have the courage to, hopefully soon!)

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133
Karen M. — posted January 23, 2015 at 12:33 pm

Can you use lard instead of the Crisco? Will it affect your pie recipe?

Reply

Sally — replied on January 23rd, 2015 at 4:01 pm

That should be just fine.

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134
Julie — posted January 23, 2015 at 1:31 pm

I wonder if you can add a little meringue powder to the icing to help harden it??? Not sure if it will work with the milk! Maybe I’ll give it a try :)

Reply

Sally — replied on January 23rd, 2015 at 4:00 pm

Yeah! Definitely give it a try. The glaze hardens after a few hours. I shot these pop-tarts right away.

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135
Karen — posted January 23, 2015 at 11:37 pm

Hello! These are my favorite flavor of pop tarts! Your pictures are wonderful!
I have an egg allergy, is there something I can use instead? Thank you

Reply
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136
Jennifer — posted January 24, 2015 at 3:36 pm

Are these safe to put in the toaster with the frosting on? Won’t it melt and drip?

Reply

Sally — replied on January 24th, 2015 at 3:51 pm

I’m unsure. I wouldn’t toast them with frosting.

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137
Debra — posted January 25, 2015 at 2:16 pm

Love your recipe!! Can’t wait to make them. There is just one thing in your ingredients list that is NOT natural and that is the vegetable shortening (a.k.a., Crisco). Sadly, that is made of hydrogenated and partially hydrogenated oils, nothing natural about those. Thanks for the all butter recommendation. My pie crust recipe is always yummy and flaky with just butter! I’ll let you know how it turns out! :)

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138
Ashley — posted January 27, 2015 at 8:38 am

Could you just use water to adhere the dough instead of the egg wash? We have egg allergies.

Reply

Sally — replied on January 27th, 2015 at 10:39 am

That should be fine. In fact, milk would be better.

Reply

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