Homemade Brown Sugar Pop TartPosted by Cupcake Kelly on Mar 18, 2014 in Other Desserts, z | 1 comment
I’ve been obsessed with brown sugar lately. It all started with those darn brown sugar lattes at Dunkin Donuts! I had one and then I wanted another and another! To satisfy my craving I made my own brown sugar syrup at home.
I must be turning into my mother. She used to love brown sugar pop tarts whereas I always went for s’mores or chocolate. I was in New York for a few days for work and I grabbed coffee at Grand Central Station one morning from Irving Farm and they had homemade pop tarts next to the croissants. I was compelled to the brown sugar and not their chocolate.
I made the right choice. It was heavenly! It had a slightly hard yet flaky crust. I had to make my own version. I had also just finished reading Making Piece. Pop tarts are not technically made with pie dough but I had some homemade dough in the freezer and besides being a little more soft and flaky it was amazing!
I used pie dough that was enough to make 1 bottom pie crust but the filling in this recipe makes enough for double that.
Pie dough, chilled
1 egg, for brushing the pastry
1 tbs water
1/2 cup brown sugar
2 tsp cinnamon
1 tbs AP flour
3/4 cup powdered sugar, sifted
4 tsp milk
1/2 tsp cinnamon
1/4 tsp vanilla
- Preheat the oven to 350 F and line a baking tray with parchment paper.
- Roll out the pie dough on a lightly floured surface into a rectangle 1/4 inch thick. Using a pastry cutter or pop tart cutter cut into even numbered rectangles the same size.
- Make the filling. In a small bowl whisk together the brown sugar, cinnamon and flour. Set aside. In a small bowl whisk together the egg and water.
- Arrange all of the pastry rectangles on the baking tray and brush all of them with the egg wash. Spread the filling on top of half leaving 1/4 inch along the sides.
- Place a reserved rectangle on top and press together (or use a fork to crimp the sides). Brush the top with the egg wash and bake 20-25 minutes until golden brown.
- Let the pop tarts cool for a few minutes and make the icing. In a small bowl whisk together the powdered sugar, milk, cinnamon and vanilla. Drizzle over the pop tarts and serve warm.
adapted from The Candid Appetite