Good morning everyone! I know what you are thinking, how is this an easy recipe? Well, it’s not. I thought I would challenge myself this weekend, and well, it kicked my butt. It was good practice though making dough. I have no patience for a recipe that makes me wait in between each step to cool the dough. I hope you guys do because these were a hit with my taste testers. Settle in folks, this is a long one. Recipe below!
- 2 and 1/2 cups (315g) all-purpose flour
- 1 and 1/4 teaspoons salt
- 6 Tablespoons (90g) unsalted butter, chilled and cubed
- 3/4 cup (154g) vegetable shortening, chilled
- 1/2 cup (120ml) ice water
- 1/2 cup (100g) dark or light brown sugar
- 2 teaspoons ground cinnamon
- 1 tablespoon (8g) all-purpose flour
- 1 large egg
- 2 teaspoons milk
- 3/4 cup confectioners’ sugar (90g), sifted
- 1 Tablespoon (15ml) milk, plus more as needed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon vanilla extract
2) Roll out the dough on a floured work surface. The dough should come together easily and should not feel overly sticky. 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. Refrigerate for at least 1 hour.
3) Assemble the pop-tarts: Remove 1 chilled dough disc from the refrigerator and allow it to sit at room temperature for 15 minutes. This will help make the dough easier to roll and work with. Keep the other disc in the refrigerator. After 15 minutes, place disc onto a lightly floured work surface, and roll it into a rectangle about 1/8 inch thick and 9×12 inches in size. Trim the sides as needed. Always be gentle with your pastry dough. You don’t want it to tear. 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 make this process easier and more accurate.
4) Place each of the 9 rectangles onto a baking sheet lined with parchment paper or a silicone baking mat. The pop-tarts will not spread in the oven much, so you may place them relatively near one another. Place the baking sheet in the fridge. Roll 2nd disc out into a rectangle and cut into 9 even rectangles like you did with the first half of the dough. These nine rectangles will be the tops of your homemade pop-tarts. Place the baking sheet into the refrigerator as you make the brown sugar cinnamon filling.
5) Make the filling: Mix the brown sugar, cinnamon, and flour together in a small bowl. Set aside. Whisk the egg and milk together in a small bowl until combined. Remove 1 baking sheet of rectangles from the refrigerator. Brush egg wash 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. 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. 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.
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. I used a toothpick to poke holes in each. Seal the edges by crimping with a fork, to prevent the sides from opening as the pop-tarts bake. Refrigerate the filled pop-tarts uncovered for at least 20 minutes and up to 1 hour. This chilling let the pop-tarts rest before baking. It also firms up the pastry, since it has been out at room temperature for so long at this point.
Preheat oven to 350F degrees.
Once unbaked pop-tarts have chilled for 20 minutes, remove from the refrigerator and brush the tops with the remaining egg wash. This egg wash will give your pastry that beautiful golden sheen. Bake for about 22-28 minutes or until they’re golden brown, rotating the pan halfway through baking. Let the baked pop-tarts cool on the pan for about 5 minutes, then transfer to a wire rack to cool completely before glazing.
Make the glaze: whisk all of the glaze ingredients together in a medium bowl until it reaches a spreading consistency. You want a thick glaze, but not too thick that it is hard to spread. Add another teaspoon or two of milk if needed. 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.
It may help to check out Sally’s Baking Addiction (http://sallysbakingaddiction.com/2014/09/03/homemade-frosted-brown-sugar-cinnamon-pop-tarts/) she gives step by step pictures of each step. it is very helpful. I didn’t miss any ingredients this time!
I am going to start this off by saying that this was one was rough. I have never made dough before and I thought I added enough water, but I definitely did not. The dough was way too crumbly and broke apart a lot. The recipe says you get 9 out of the dough, and I only got 7. It could also be that the first 4 I made were very large. I apparently have no sense of size. They also weren’t cooked all the way through and I had to throw them out because they were just gross.I also burned my thumb rotating the pan.
After a mini break of trying to not cry from my burned thumb, I had work to do. I wasn’t done and I refused to give up. I had added some more water to the dough I had leftover and chilled it for a bit. I only got 3 out of the extra dough I had, but they were the most perfect 3 of the bunch. They were a little thick, but as much as I would roll it out, I could not thin it out. I was also in a lot of pain and wanted to just be done. I did not add the egg wash to the top of the pop tart before putting in the oven and I think that was a fantastic decision.
After all this work, it took me about 3 hours from beginning to end, I didn’t even want to try them anymore. I am lucky to have parents close by who love my cooking. They both loved them. I ended up having half of one and it was pretty good. The glaze is really good and the brown sugar/cinnamon inside is also delicious.
I hope you have some better luck than I did because I think this is a good recipe and they are really good.