Ingredients
Scale
- 2 and 1/2 cups (313g) all-purpose flour, plus more as needed
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, chilled and cubed
- 1/2 cup (120ml) ice water, plus more as needed
- 1/2 cup (100g) packed dark or light brown sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon (8g) all-purpose flour
- 1 large egg mixed with 2 teaspoons milk (egg wash)
- 3/4 cup (90g) confectioners’ sugar, sifted
- 1 tablespoon (15ml) milk, plus more as needed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon pure vanilla extract
Instructions
- Make the pastry dough by mixing flour, sugar, salt, and butter. Add ice water gradually until dough forms.
- Divide dough into two discs, wrap, and refrigerate for at least 2 hours.
- Roll out one disc into a 9×12-inch rectangle, cut into 9 smaller rectangles, and refrigerate.
- Repeat with the second disc.
- Mix brown sugar, cinnamon, and flour for the filling.
- Assemble pop tarts by brushing egg wash on bottom rectangles, adding filling, and topping with egg-washed rectangles.
- Press edges to seal, poke holes in tops, and refrigerate for 20 minutes.
- Preheat oven to 350°F (177°C). Bake for 25–30 minutes until golden.
- Cool completely before icing.
- Mix confectioners’ sugar, milk, cinnamon, and vanilla for glaze. Spread over cooled pop tarts.
Notes
- Chill dough thoroughly for best results.
- Seal edges tightly to prevent filling from leaking.
- Store in an airtight container for freshness.
- Prep Time: 2 hours 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pop tart
- Calories: 280
- Sugar: 15g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg