Description
Homemade Frosted Brown Sugar Pop-Tarts offer a delightful twist on the classic toaster pastry, featuring a flaky buttery crust filled with a sweet cinnamon brown sugar mixture and topped with a smooth vanilla glaze. Perfect for a comforting breakfast or a nostalgic snack, these pop-tarts are made from scratch using simple ingredients and baked to golden perfection.
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 1/2 teaspoons ground cinnamon
- 1 tablespoon unsalted butter, melted
Frosting
- 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 flour, granulated sugar, and salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, mixing just until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour to chill.
- Make the filling: In a small bowl, combine the brown sugar, 1 tablespoon flour, and ground cinnamon. Stir in the melted butter until the mixture resembles damp sand, creating a sweet and cinnamon-spiced filling.
- Preheat the oven: Set the oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a baking sheet with parchment paper for easy cleanup.
- Roll and cut the dough: On a lightly floured surface, roll out one disc of dough into a rectangle about 1/8 inch thick. Cut the dough into 3 by 4 inch rectangles. Place half of these rectangles on the prepared baking sheet as the pop-tart bases.
- Add filling and seal: Spoon about 1 tablespoon of the filling onto the center of each rectangle, leaving a small border around the edges. Lightly brush the edges with water, place the remaining rectangles on top, and press the edges together firmly with a fork to seal. Poke a few holes in the tops with a fork to allow steam to escape during baking.
- Bake the pop-tarts: Bake the assembled pop-tarts for 20 to 25 minutes until the crusts are lightly golden and cooked through. Remove from the oven and allow them to cool completely on a wire rack.
- Prepare and apply frosting: Whisk together the powdered sugar, milk, and vanilla extract in a bowl until smooth and creamy. Spread the frosting evenly over the cooled pop-tarts and let it set before serving.
Notes
- Keep the dough cold for the flakiest crust possible.
- You can add colorful sprinkles on top of the frosting before it sets for a classic fun look.
- Store the frosted pop-tarts in an airtight container at room temperature for up to 3 days to maintain freshness.
