Pop Tart Recipe
Frosted brown sugar cinnamon Pop Tarts were my favorite breakfast treat growing up. I liked them at room temperature straight out of the container. I enjoyed them warmed and toasted with a glass of ice cold milk. And during the hot summer months, I would freeze them and use them to sandwich ice cream! (Yes, super sweet and decadent!) Although I still have a soft spot for Pop Tarts, I haven’t bought them in years. Why purchase the store-bought ones that are loaded with preservatives, when I can show you how to make pop tarts at home?!
This homemade pop tart recipe is made using my favorite homemade pie dough recipe. One recipe makes six 3×4-inch hand tarts. Simply double or triple the recipe to make more. In a pinch, store-bought readymade pie dough also works.
How to Make Pop Tarts
The brown sugar cinnamon filling is made by combining brown sugar, ground cinnamon, all-purpose flour (as a thickening agent), and a touch of molasses. The molasses aids in enhancing the flavors of the brown sugar. Don’t worry if you end up with little molasses-sugar clumps. Those will melt during baking. I cut the pie dough into 3×4-inch rectangles. Feel free to cut them into your desired dimensions. You can also use cookie cutters to punch out shapes: rounds, hearts, stars, etc. You can knead together the dough scrapes one time. I don’t suggest re-rolling the dough more than once because the overworked dough will be rather tough and it will shrink in the oven. The cut-out rectangles are brushed with melted butter. This adds flavor and moisture, while also helping to secure the top and bottom pie pieces together. After assembly, the pop tarts need to be chilled, either in the fridge or freezer. Chilling the dough ensures a flakier crust. The tops of the pastries need to pricked with a fork or a toothpick to allow stream to escape during baking.
After baking, the brown sugar cinnamon pop tarts are frosted with a sweet cinnamon glaze. The pop tarts can be immediately eaten after glazing. Or, if you’re patient, you can wait until the glaze sets and hardens. This pop tart recipe is best eaten the day they’re made. Leftovers can be stored in a container with a loose fitting lid. The glaze needs air circulation, otherwise, the glaze will melt. Now you know how to make pop tarts!
Here are a few more breakfast treats you might enjoy:
Egg in a Bagel Cinnamon Toast Crunch Doughnuts Berry Scones Meyer Lemon Dutch Baby Pancake Sour Cream Cinnamon Buns
