Description
These Brown Sugar Pop Tarts are a delightful homemade treat featuring a flaky, buttery crust filled with a rich brown sugar spiced filling and topped with a smooth vanilla glaze. Perfect for a sweet breakfast or an indulgent snack, these pop tarts combine the nostalgic charm of classic pastries with the comforting flavors of brown sugar, cinnamon, and nutmeg.
Ingredients
Scale
Dough
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, very cold and cubed
- ½ cup ice water
Filling
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 tbsp cornstarch
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch of salt
- ½ cup water
- 1 tbsp unsalted butter
Glaze
- 1 cup powdered sugar
- 2–4 tbsp milk
- ½ tsp vanilla extract
Instructions
- Make the dough: In a large bowl, whisk together the flour and salt. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Work quickly to keep the butter cold.
- Add water to dough: Gradually add the ice water, a tablespoon at a time, mixing lightly with a fork until the dough just comes together. Avoid overmixing; a slightly shaggy dough is perfect.
- Chill dough: Form the dough into two discs, one slightly larger than the other. Wrap each tightly in plastic wrap and refrigerate for at least 30 minutes to firm up.
- Prepare filling base: In a medium saucepan, whisk together brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, and salt.
- Add water to filling: Gradually whisk in the water ensuring a smooth mixture with no lumps of cornstarch.
- Cook filling: Over medium heat, stir constantly until the mixture boils and thickens, about 2-3 minutes, ensuring it does not burn.
- Finish filling: Remove from heat and stir in the tablespoon of unsalted butter until it melts and incorporates. Let the filling cool completely.
- Roll out dough bottom: On a lightly floured surface, roll out the larger dough disc into a 12×16 inch rectangle.
- Cut bottom crusts: Cut the rectangle into six equal squares.
- Fill crusts: Spoon about 2 tablespoons of cooled brown sugar filling onto the center of each square.
- Roll out dough tops: Roll out the smaller dough disc into a 10×14 inch rectangle. Cut into six equal squares.
- Seal pop tarts: Place a top dough square over each filled base, pressing edges firmly to seal. Crimp edges with a fork to ensure they stay sealed during baking.
- Vent crusts: Cut a small slit in the center of each top crust to allow steam to escape during baking.
- Prepare for baking: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Bake: Arrange the pop tarts on the baking sheet spaced apart. Bake for 15-20 minutes until the crust is golden brown and filling bubbles through vents.
- Cool: Remove from oven and transfer pop tarts to a wire rack to cool completely before glazing.
- Prepare glaze: In a small bowl, whisk powdered sugar with milk and vanilla extract until smooth. Adjust consistency with milk as needed.
- Glaze pop tarts: Drizzle the icing over the cooled pop tarts evenly.
- Set glaze: Let the glaze set completely before serving to prevent stickiness.
Notes
- Keeping the butter very cold is key to achieving a flaky crust.
- Do not overwork the dough to avoid a tough texture.
- The filling should be thick and cooled before assembling to prevent soggy crusts.
- Cutting vents on top crusts prevents the filling from bursting out during baking.
- Let the pop tarts cool completely before glazing to avoid melting the icing.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Keywords: Brown Sugar Pop Tarts, Homemade Pop Tarts, Sweet Breakfast Pastry, Brown Sugar Filling, Vanilla Glaze
