Homemade Brown Sugar Pop Tart

Brown Sugar Pop Tarts

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.

Brown Sugar Pop Tarts

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.

Brown Sugar Pop Tarts

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.

Homemade Brown Sugar Pop Tart

Yield: 4 Poptarts

Homemade Brown Sugar Pop Tart



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


  1. Preheat the oven to 350 F and line a baking tray with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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