We (and by we, I mean Caitlin because she did all of the leg work!) made some tasty homemade pop-tarts last week that I couldn’t resist sharing. Recipe below is adapted from Sally’s Baking Addiction
Video by Caitlin Colcolough
Homemade Brown Sugar Cinnamon Pop Tarts
2 and 1/2 cups all-purpose flour
1 and 1/4 teaspoons salt
6 Tbs unsalted butter, chilled and cubed
3/4 cup vegetable shortening, chilled
1/2 cup ice water
1/2 cup packed brown sugar
2 tsp ground cinnamon
1 Tbs all-purpose flour
1 large egg
2 tsp milk
3/4 cup confectioners’ sugar, sifted
1 Tbs milk, plus more as needed
1/2 tsp ground cinnamon
1/4 tsp vanilla extract
Pastry (can be made night before):
1. Mix the flour and salt together in a large bowl.
2. Add cold unsalted butter and shortening. Using a pastry cutter or two forks, cut the butter and shortening until the mixture is coarse and crumbly.
3. Measure 1/2 cup of water in a glass. Add ice and stir.
4. Slowly drizzle in the very cold water 1 Tablespoon at a time, stirring with a large spatula after every Tablespoon of water that you add. Do not add any more water than you need to. Stop adding water when the dough begins to clump.
5. Roll out the dough on a floured work surface (should not feel overly sticky).
6. Form the dough into a ball. Divide in half. Flatten each half into 1-inch thick discs using your hands. Wrap each tightly in plastic wrap.
7. Refrigerate for at least 2 hours (or up to 5 days or freeze for up to 3 months).
Assemble the pop-tarts:
1. Remove 1 chilled dough disc from the refrigerator and allow it to sit at room temperature for 15 minutes.
2. Place disc onto a lightly floured work surface, and gently roll it into a rectangle about 1/8 inch thick and 9×12 inches in size. Trim the sides as needed.
3. Cut each piece of dough into thirds and each third into thirds again. You will end up with 9 rectangles, each measuring 3×4 inches. Use a ruler to help with accuracy if needed. We made ours smaller since we wanted mini pop-tarts!
4. Place rectangles onto a baking sheet lined with parchment paper or silicone baking mat. The pop-tarts will not spread in the oven much, so you may place them relatively near one another.
5. Place the baking sheet in the fridge.
6. Roll 2nd disc out into a rectangle repeat steps 2 through 5. These the pop-tart tops.
7. Place the baking sheet into the refrigerator as you make the brown sugar cinnamon filling.
Make the filling:
1. Mix the brown sugar, cinnamon, and flour together in a small bowl. Set aside.
2. Whisk the egg and milk together in a small bowl until combined.
3. Remove 1 baking sheet of rectangles from the refrigerator. Brush egg wash (2 Tbs water, 1 egg) over the entire surface of teach rectangle. These will be the bottoms of your pop-tarts and the egg wash will help glue the lid on.
4. Place a heaping Tablespoon of the prepared brown sugar filling into the center of each rectangle, spread it around, leaving around 1/4 inch of space on the edges.
5. Brush the second baking sheet of rectangles with egg wash, then place each rectangle on top of the filling-topped rectangles (egg wash side down). Use your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides.
6. Poke holes in the tops of each filled pastry to allow the steam to escape. This helps get your pop-tart pastry nice and flaky.
7. Seal the edges by crimping with a fork, to prevent the sides from opening as the pop-tarts bake.
8. Refrigerate the filled pop-tarts uncovered for at least 20 minutes and up to 1 hour.
1. Preheat oven to 350F degrees.
2. Brush the tops of chilled pop-tarts with the remaining egg wash.
3. Bake for about 22-28 minutes or until they’re golden brown, rotating the pan halfway through baking.
4. Let the baked pop-tarts cool completely before glazing.
Make the glaze:
1. Whisk all of the glaze ingredients together in a medium bowl until it reaches a spreading consistency. Add another teaspoon or two of milk if needed.
2. Use a spoon or knife to glaze each pop-tart. The glaze will slightly harden in about an hour, if you prefer to wait that long.
1. Store pop-tarts in an airtight container at room temperature for 3 days or in the refrigerator for 6 days.