Indulge in the nostalgic flavors of your childhood with these homemade brown sugar cinnamon pop tarts. Perfect for breakfast or a sweet snack, these pop tarts are made from scratch with a buttery, flaky crust and a deliciously spiced filling. Topped with a simple glaze, they are sure to become a family favorite.
While most of the ingredients for this recipe are common pantry staples, you may need to ensure you have unsalted butter and powdered sugar on hand. Unsalted butter is crucial for controlling the salt content in your dough, and powdered sugar is essential for making a smooth, sweet glaze. If you don't already have these, a quick trip to the supermarket will be necessary.
Ingredients For Homemade Brown Sugar Cinnamon Pop Tarts
All-purpose flour: The base for the dough, providing structure and texture.
Salt: Enhances the flavor of the dough.
Granulated sugar: Adds a touch of sweetness to the dough.
Unsalted butter: Creates a flaky, tender crust.
Ice water: Helps bring the dough together without warming the butter.
Brown sugar: Provides a rich, caramel-like sweetness for the filling.
Ground cinnamon: Adds warm, spicy flavor to the filling.
Powdered sugar: Used for making the smooth glaze.
Vanilla extract: Adds depth and flavor to the glaze.
Milk: Thins the glaze to the perfect consistency.
Technique Tip for Making Pop Tarts
When making the dough for your homemade pop tarts, ensure that the butter is very cold. This helps create a flaky texture. If the butter starts to soften while you're working, place the dough back in the refrigerator for a few minutes. Additionally, when mixing the filling, make sure the brown sugar and cinnamon are well combined to ensure an even distribution of flavor in each bite.
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Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the dough slightly denser.
salt - Substitute with sea salt: Sea salt can provide a slightly different mineral profile and a more complex flavor.
granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.
unsalted butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option and adds a subtle coconut flavor.
ice water - Substitute with cold milk: Cold milk can add a bit more richness to the dough.
brown sugar - Substitute with coconut sugar: Coconut sugar can be used for a lower glycemic index and a slight caramel flavor.
ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices like nutmeg and cloves for a more complex flavor.
all-purpose flour - Substitute with cornstarch: Cornstarch can be used to thicken the filling without adding any additional gluten.
powdered sugar - Substitute with coconut sugar: Blend coconut sugar to a fine powder to use as a lower glycemic index alternative.
vanilla extract - Substitute with almond extract: Almond extract provides a different but equally pleasant flavor profile.
milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in glazes and fillings.
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How to Store / Freeze Your Pop Tarts
Allow the pop tarts to cool completely before storing. This ensures that any residual heat doesn't create condensation, which can make the pastry soggy.
Place the cooled pop tarts in an airtight container. You can layer them with parchment paper in between to prevent sticking.
Store the container at room temperature if you plan to consume them within 2-3 days. For longer storage, consider refrigeration.
For freezing, wrap each pop tart individually in plastic wrap or aluminum foil. This helps maintain their freshness and prevents freezer burn.
Place the wrapped pop tarts in a freezer-safe bag or container. Label with the date to keep track of their storage time.
When ready to enjoy, you can reheat the pop tarts directly from the freezer. Preheat your oven to 350°F (175°C) and bake for 10-15 minutes, or until warmed through.
Alternatively, you can use a toaster oven for a quicker reheating option. Just keep an eye on them to avoid burning.
If you prefer a softer texture, you can microwave the pop tarts for about 20-30 seconds. Be cautious, as the filling can get very hot.
For an extra touch, you can reapply the glaze after reheating. This will give your pop tarts a freshly made appearance and taste.
Enjoy your homemade brown sugar cinnamon pop tarts with a cup of coffee or tea, savoring the delightful combination of flaky pastry and sweet, spiced filling.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the leftover pop tarts on a baking sheet lined with parchment paper. Heat for 10-15 minutes until they are warmed through and the edges are crispy. This method ensures the pastry remains flaky and the filling is gooey.
Use a toaster oven for a quicker option. Set the toaster oven to 350°F (175°C) and place the pop tarts inside for about 5-7 minutes. This method is perfect for achieving a crisp exterior without drying out the filling.
For a fast and convenient method, use a microwave. Place the pop tarts on a microwave-safe plate and heat on high for 15-20 seconds. This method is best if you’re in a hurry, but be cautious as the pastry may become slightly soft.
If you have an air fryer, preheat it to 350°F (175°C). Place the pop tarts in the air fryer basket and heat for 3-5 minutes. This method gives a crispy texture similar to the oven but in a fraction of the time.
For a stovetop method, use a non-stick skillet. Heat the skillet over medium heat and place the pop tarts in the pan. Cook for about 2-3 minutes on each side, or until they are heated through and the edges are crispy. This method is great for maintaining the flakiness of the pastry.
Best Tools for Making Pop Tarts
Oven: Used to bake the pop tarts at the specified temperature until they are golden brown.
Baking sheet: Lined with parchment paper to prevent the pop tarts from sticking and to ensure even baking.
Parchment paper: Placed on the baking sheet to provide a non-stick surface for the pop tarts.
Mixing bowl: Used to combine the dry ingredients and to mix the dough.
Pastry cutter: Helps to cut the cold butter into the flour mixture until it resembles coarse crumbs.
Plastic wrap: Used to wrap the dough and refrigerate it, helping it to firm up and become easier to handle.
Rolling pin: Used to roll out the dough to the desired thickness.
Knife: Helps to cut the rolled-out dough into rectangles.
Small bowl: Used to mix the brown sugar, cinnamon, and flour for the filling.
Fork: Used to press the edges of the dough rectangles together and to poke holes on top to allow steam to escape.
Cooling rack: Allows the baked pop tarts to cool completely before glazing.
Spoon: Used to spoon the filling onto the dough rectangles and to drizzle the glaze over the cooled pop tarts.
Measuring cups: Used to measure out the ingredients accurately.
Measuring spoons: Used to measure smaller quantities of ingredients like salt, sugar, and cinnamon.
How to Save Time on Making Pop Tarts
Prepare the filling: Mix the brown sugar, cinnamon, and flour ahead of time and store it in an airtight container.
Uniform shape: Use a rectangular cookie cutter to quickly cut the dough into even shapes.
Chill the dough: Refrigerate the dough for at least 30 minutes to make it easier to roll out and cut.
Batch process: Roll out and cut all the dough rectangles first, then fill and seal them all at once.
Preheat the oven: Make sure your oven is fully preheated to save baking time.
Homemade Brown Sugar Cinnamon Pop Tarts
Ingredients
Pastry
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 1 tablespoon Granulated sugar
- 1 cup Unsalted butter, cold and cubed
- ½ cup Ice water
Filling
- ½ cup Brown sugar
- 2 teaspoon Ground cinnamon
- 1 tablespoon All-purpose flour
Glaze
- 1 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 2 tablespoon Milk
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine flour, salt, and sugar. Add cold, cubed butter and mix until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough comes together. Divide the dough in half, wrap in plastic wrap, and refrigerate for 30 minutes.
- On a floured surface, roll out the dough to about ⅛ inch thick. Cut into rectangles.
- In a small bowl, mix brown sugar, cinnamon, and flour for the filling. Spoon a small amount onto half of the rectangles, leaving space around the edges.
- Place another rectangle of dough on top and press the edges with a fork to seal. Poke a few holes on top to allow steam to escape.
- Bake for 20-25 minutes or until golden brown. Let cool completely.
- For the glaze, mix powdered sugar, vanilla extract, and milk until smooth. Drizzle over the cooled pop tarts.
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