Growing up, I feel like I ate pop tarts all the time. While this is probably far from the truth, I still remember it as one of my favorite snacks/breakfasts. I never ate any of the super fancy kinds though – we always stuck to cinnamon sugar. There were times in college that I would have random cravings for them at 2am – and it’s safe to say that my love for pop tarts hasn’t died off yet. Instead of eating them from a foil wrapper out of a box, I decided it was time to be a bit more sophisticated, and learn how to make them completely from scratch. This recipe is simple as long as you have a couple hours to spare, and will make you start craving pop tarts all the time too.
2 cups + 4 tbsp flour
1 tsp salt
2 sticks cold, unsalted butter, but into 16 pieces
6+ tbsp ice water
1/2 cup light brown sugar
2 tsp ground cinnamon
1 tbsp all-purpose flour
1 large egg
2 tsp milk
3/4 cup confectioners’ sugar, sifted
1 tbsp milk, plus more as needed
1/2 tsp ground cinnamon
1/4 tsp vanilla extract
Mix together flour and salt. Cut in butter until clumps are slightly larger than pea size. Add water one tablespoon at a time, and knead dough until well combined. Place in freezer for 10 minutes.
Remove from freezer, divide dough in half. Roll out each half into a 9×12 inch rectangle. Cut into 3×4 inch squares. Line a cookie sheet with parchment paper, place squares on cookie sheet, and refrigerate for one hour. Repeat with other half of dough.
While dough is cooling, prepare filling by mixing together brown sugar, cinnamon, and flour. In a separate bowl, combine the egg and milk.
Remove dough from fridge, brush one pan with the egg/milk mixture. Place 1 tsp full of the filling onto of brushed side, and spread out so just 1/4″ is left around the edges. Coat the other cookie sheet of squares with the egg mixture, and place it brushed side down onto of the filled squares. Press edges together with a fork, and poke about 9 holes in the top of each poptart with a toothpick. Place in fridge for about 30 minutes.
Preheat oven to 350 degrees F. Use remaining egg/milk mixture to coat the tops of the poptarts. Bake for 22-28 minutes until golden brown. Allow to cool completely.
Meanwhile mix together all ingredients for icing. Once pop tarts have cooled, apply icing. It should be completely hardened and ready to eat within an hour.