Back to the basics
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BROWN SUGAR CINNAMON POPTARTS
Crust:
2 ½ cups all-purpose flour
4 tsp sugar
2 tsp salt
1 cup butter, chilled and cubed
½ cup cold water
Filling:
3/4 cup brown sugar
2 1/2 tsp cinnamon
1 1/2 tbsp all purpose flour
1 tsp vanilla extract
1 1/2 tbsp melted butter
Glaze:
4 tbsp butter
1/2 cup brown sugar
2 tbsp milk
1/2 tsp vanilla extract
2/3 cup powdered sugar
1/2 tsp cinnamon
In a food processor pulse together flour, salt, sugar, and butter a few times untill crumbly. Slowly pour in the water & pulse a few more times.
Move the dough to a lightly floured surface and gently knead into a ball. Wrap in plastic wrap & chill in fridge for 1 hour.
While the dough chills, mix together the brown sugar, cinnamon, flour, vanilla and melted butter until well combined and set aside.
Preheat oven to 300°F and line a sheet pan with parchment paper.
On a floured surface split dough into 2 equal sections and roll each half of the dough into a square until the dough is ~1/8” thick.
Make a stencil and cut the dough into ~3.5 x 4.5” rectangles.
Spoon 1 tbsp of filling onto half of the dough rectangles, then spread into a thin layer, leaving about ⅓” around the border.
Beat an egg yolk and brush around the border of the filling.
Place another rectangle on top, fork the sides to seal and then take a skewer and poke a few holes in the top for steam to escape.
Bake for 25-30 minutes or just until lightly browned.
Let cool slightly before topping with glaze.
To make the glaze, add the butter, brown sugar and milk to a small saucepan over medium heat. Bring to a gentle simmer for 2 minutes, whisking until the brown sugar is dissolved.
Remove from heat and immediately whisk in the vanilla, powdered sugar and cinnamon.
Spread the glaze onto the pop tarts.
ENJOY!
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