Homemade Frosted Brown Sugar Cinnamon Pop Tarts.
Ingredients
- 3/4 cup light brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon ground cinnamon
- 2 tablespoons salted butter, melted
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon ground cinnamon
- 2 sticks (1 cup) cold salted butter, cut into 1/2 inch pieces
- 1 egg beaten, for brushing
- 2 cups powdered sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- cinnamon sugar, for sprinkling
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Instructions
- 1. To make the filling. Combine all ingredients in a bowl.
- 2. To make the dough. In a food processor, combine the flour, whole wheat flour, cinnamon, and butter. Pulse until the mix clumps together to form pea-size balls. Add 1/2 cup cold water, 1 tablespoon at a time, until the dough comes together and forms a ball. If the dough feels dry, add 1-2 tablespoons additional water.
- 3. Turn the dough out onto a floured surface. Roll out into a 1/8-inch thickness. Cut the dough into rectangles, about 4 x 3 inches. Place a rounded tablespoon of the brown sugar filling on one half of the rectangles, leaving a 1/4 inch border. Brush the edges with the beaten egg. Lay the other half of the dough over the filling and seal the edges by crimping with the back of a fork. Repeat until you've used all the dough.
- 4. Place the pop tarts on parchment-lined baking sheets. Poke a few holes on top of the tarts with a fork. Cover the baking sheets and place in the fridge for 1 hour or the freezer for 20 minutes.
- 5. Preheat the oven to 400 degrees F. Bake the pop tarts for 15-20 minutes, until golden. Cool completely before frosting.
- 6. Meanwhile, make the frosting. In a medium bowl, whisk together the powdered sugar, cinnamon, vanilla, and 3 tablespoons water until smooth. If your frosting is too thick, thin with 1-2 tablespoons additional water.
- 7. Spoon a thin layer of the frosting on top of the cooled pop-tarts. Place on a baking sheet and allow the pop tarts to harden, uncovered for about 2 hours. Sprinkle with salt or sugar, if desired. Store in an airtight container for up to 3 days.
Source
Original recipe: View Original
