Recreating a childhood favorite, these Brown Sugar Cinnamon Pop-Tarts will leave you satisfied as well as nostalgic about the old days!
Growing up I was slightly obsessed with Brown Sugar Pop-Tarts. I remember there would be months were I would eat them every single morning for breakfast. I loved the gooey filling exploding with cinnamon flavors, and combined with the warm toasted crust they made waking up early for school a bit easier. I wasn’t the only one in my family though; my brothers loved their S’more Pop-Tarts just as much. However, they would only eat the middle of the Pop-Tart and throw away the crust or as they use to refer to it as the “bark”. Watching my brothers continually throw away the crust, my dad, who hates wasting food, began collecting their crust and storing it in a Ziploc baggie in the cupboard so it wouldn’t go to waste. Comically enough, he couldn’t keep up with the abundance of crust and had to give up his mission to save the crust!
Although those days are over and my family does not eat Pop-Tarts every morning, when I stumbled across this recipe for Brown Sugar Cinnamon Pop-Tarts I knew I had to make them immediately. This adapted homemade version is ten times better than the originals, and that is saying a lot. The flakiness of the crust is the perfect pairing with the loaded brown sugar filling, topped with the most wonderful glaze.
BROWN SUGAR CINNAMON POP-TARTS
1 Pillsbury Dough Pie Crust
¼ cup light brown sugar, packed
2 teaspoons ground cinnamon
1 tablespoon all-purpose flour
1 egg white
1 teaspoons milk
1/3 cup plus 1 tablespoon powdered sugar
1 tablespoon milk
½ teaspoon ground cinnamon
¼ teaspoon vanilla extract
- Preheat oven to 400ºF. Let pie dough sit out for at least 30 minutes before rolling out. Flour surface, dough and rolling pin before rolling out dough. Flatten until about 1/8 inches thick (thinner than original pie dough).
- Next cut the dough into rectangles measuring around 3X4 inches (I used a straight edge to create accurate lines. A rule would work too).
- From the one pie dough crust you will be able to create 10 rectangles, 5 Pop-Tarts. (You will need to rework the dough and re-roll in order to get ten pie dough rectangles).
- Place 5 rectangles on a baking sheet lined with parchment paper and place the sheet in the refrigerator. Place the other five sheets aside, these will be used later as the tops.
- In a bowl whisk the egg and milk together until combined. Brush the the bottoms with the egg wash mixture. It will act as a glue to help the tops stay on in.
- To make the filling combine brown sugar, cinnamon and flour. Place a heaping spoonful of the mixture onto each Pop-Tart bottom. Spread the filling around, leaving a little bit of room on the edges.
- Next take the remaining five pie dough rectangles and bush them with egg wash. Place the sheets, egg wash side down, onto each bottom. Use your fingers to press firmly around the edges to create a pocket and seal the dough.
- Poke holes in the top of the Pop-Tart to allow for steam to escape. This also helps keep them nice and flaky. Seal the edges using the end of a fork, pressing it into the edge of the dough on all sides.
- Refrigerate the filled Pop-Tarts for 25 minutes to firm up.
- Once again brush the Pop-Tarts with the egg wash. Bake Pop-Tarts for 15-20 minutes or until golden brown (I baked mine for 17 minutes). Also, rotate pan halfway through baking.
- Let the Pop-Tarts cool on the pan. In the meantime whisk together the glaze ingredients: cinnamon, powdered sugar, milk and vanilla extract. Mix until it reaches a spreadable consistency and once Pop-Tarts have cooled off glaze them. Glaze will harden with time.
- Store Pop-Tarts in an airtight container at room temperature for 5 days or freeze and reheat in oven. Enjoy!