This recipe for homemade pop tarts will let you enjoy the flavor of a classic treat, but with the fresh taste of homemade. Enjoy them for breakfast, dessert, or a snack!
Make Homemade Pop Tarts with Brown Sugar
There’s something incredibly comforting about the warm, sweet blend of brown sugar and cinnamon encased in a flaky, buttery crust. Store-bought pop tarts are nostalgic, but if you’ve ever yearned to recreate this comforting treat at home, this recipe for homemade brown sugar pop tarts will guide you through making these pastries using refrigerated pie crust for convenience.
Ingredients: A Simple List
Here is a list of ingredients needed for making Brown Sugar Pop Tarts.
Pop Tarts
- Refrigerated Pie Crusts: Use prepared pie crusts for convenience; however, you can use your favorite homemade recipe instead.
- Brown Sugar: Use light brown sugar, although dark may be substituted for a richer flavor.
- Butter: Binds the sugar mixture together.
- Cinnamon: Used to flavor the filling.
- Vanilla: Extract adds flavor to the filling.
- Flour: Use it to bind the filling; use extra to dust a surface for rolling pastry.
- Egg: Beat the egg and add a splash of cream or milk. Use this mixture to seal the top and bottom crust together.
Glaze
- Butter: Melt the butter to form the basis for the glaze.
- Brown Sugar: Flavors the glaze.
- Cream: Adds a creaminess to the glaze.
- Vanilla: Use high-quality extract.
- Cinnamon: Used to flavor the glaze.
- Confectioners’ Sugar: Helps to harden the glaze.
Make a Template for Homemade Pop Tarts
Make a template to cut out uniform-sized pop tarts. Having all the crust pieces the same size will make sealing the pop-tarts easier. Here are some ideas for a template:
- Make a 3 x 5-inch template from a recipe index card or a piece of cardstock.
- You can also make one from parchment paper, but it helps to have a stiffer template so it is easy to pick up and move.
- Cut a reusable template from stencil plastic that you can wash if you plan to make pop tarts often.
- Use a rectangular cookie cutter.
Assembling the Homemade Pop Tarts
Set the refrigerated pie crusts on the countertop to warm while you make the filling. Then, roll the two pie crusts large enough to cut out (18) 3×5-inch rectangles.
Use Egg Wash to Seal Homemade Pop Tarts
There is a little trick that works wonders to give your homemade pop tarts an irresistible golden sheen and perfect finish. After placing the filling on the crust, take a moment to work on the edges. In a separate bowl, beat an egg until it’s smooth, and then add a splash of milk or water to the mixture. Brush the egg mixture around the edge of the pop tart and then place the crust top over it, lining up the edges. Crimp the edges with a fork and then dock (pierce) the top with a fork. Finish by brushing the egg mixture onto the top.
An egg wash not only helps seal the edges of the pop tarts–preventing the filling from leaking out during baking–but also contributes to the richness of the crust. This step ensures that your pop tarts come out of the oven with a beautifully golden and appetizing finish. It’s a simple touch that elevates the homemade version of this classic treat, giving your pop tarts that professional bakery look right out of your kitchen.
Make the Glaze
Add the glaze to baked and cooled pop tarts. Do not make it until the pop tarts are nearly cool to prevent the glaze from hardening before you are ready.
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Brown Sugar Pop Tarts
Equipment
- (1) 3×5-inch template (cut a sheet of cardstock to size)
- 2 baking sheets without sides
- parchment paper
Ingredients
Pop-Tarts
- 2 refrigerated pie crusts
- â…” cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 tablespoon all-purpose flour
- 2 tablespoons butter
- ½ teaspoon vanilla extract
- 1 large egg, beaten with a splash of cream or milk
Glaze
- 3 tablespoons butter
- 6 tablespoons brown sugar
- 1 tablespoon cream
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 6 tablespoons confectioners' sugar
Instructions
Pop-Tarts
- Preheat the oven to 350 degrees F. Place a parchment paper on the baking sheets.
- Remove the refrigerated pie crusts from the package and set aside.
- Mix the brown sugar, cinnamon, and flour in a medium bowl. Melt the butter and pour over the sugar mixture. Add the vanilla. Mix well, using your hands if necessary to blend. Set aside.
- Cut out (18) 3 x 5-inch rectangles by rolling each pie crust into a rectangular shape. Place the template next to the edge and top of a crust and cut around it with a knife. Move the template and cut another rectangle. Continue until you have cut as many as you can.
- Pull up all of the excess dough around the rectangles. Then, use a knife to lift a corner of a rectangle. Pull up the cutout and place it on the prepared baking sheet. Repeat, moving all the cutouts to the baking sheet. Reroll the leftover dough and cut out additional rectangles. Then, roll out the second crust and repeat until you have cut out all 18 rectangles.
- After 9 rectangles are placed (side-by-side) on the baking sheets, add 2 teaspoons of the sugar mixture side-by-side (and lengthwise) to each. Spread the sugar, but keep it in the middle of the rectangles. Divide any leftover mixture between them.
- Brush the beaten egg mixture around the edges of each filled cutout. Add the top cutout to each pop tart. Gently press the edges with your fingers to seal. Then, use the tines of a fork to crimp around each pop tart to seal firmly. Use the fork to dock or make several vent holes in the top of each pop tart.
- Brush the top of each pop tart with the egg mixture.
- Bake for 24 minutes or until the pop tarts are lightly browned. Rotate the baking sheet after 12 minutes. Remove from the oven and let them cool on the baking sheet.
Glaze
- When the pop tarts are baked and nearly cool, mix the glaze. First, melt the butter in a medium-sized microwavable container with a handle.
- Stir in the brown sugar, cream, vanilla, cinnamon, and confectioners' sugar until smooth. Heat in the microwave for 30 seconds to 1 minute to melt the sugar. Stir and spoon the glaze over the pop-tarts. Let cool.