Brown Sugar Pop Tarts
Homemade brown sugar pop tarts with a brown sugar glaze.
Equipment
- (1) 3x5-inch template (cut a sheet of cardstock to size)
- 2 baking sheets without sides
- parchment paper
Ingredients
Pop-Tarts
- 2 refrigerated pie crusts
- ⅔ 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.
Notes
Template
Make a 3 x 5-inch template from a recipe index card or cut one from 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 move. If you plan to make pop-tarts often, cut a reusable template from stencil plastic that you can wash.Make Other Pop Tart Flavors
Consider using jams or fruit preserves to create a variety of delicious pop-tart flavors. Spread a generous layer of your favorite jam or fruit preserves—such as strawberry, blueberry, or cherry—onto the pastry before sealing. To enhance the flavor, you can also blend the jam with cinnamon or vanilla.Change the Glaze Flavor for Fruit-Filled Pop Tarts
If you prefer a non-brown sugar glaze for fruit pop tarts, substitute powdered sugar for brown sugar, omit the cinnamon, and keep the rest of the recipe the same.Yield
This recipe makes about nine 3×5-inch pop tarts. It will make more if you use a smaller template and less if you use a larger one.Nutrition
Calories: 360kcalCarbohydrates: 49gProtein: 3gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 39mgSodium: 220mgPotassium: 83mgFiber: 1gSugar: 29gVitamin A: 250IUVitamin C: 0.02mgCalcium: 36mgIron: 1mg
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