Sunday mornings have always been the COZIEST to me!
Updated: Feb 19, 2020
I have fond memories of when I was a little girl waking up to the aroma of warmed butter and cinnamon coming from our kitchen. The scent swirled throughout the house making its way down the hall to my bedroom. My mom always knew how to get me up and out of bed! Yep, she was making my favorite thing in the world .. CINNAMON TOAST! Omg just the thought of that make me all warm and fuzzy! It also gives me a fabulous idea.. Care to join me? 😜
Homemade Glazed Cinnamon and Brown Sugar Pop Tarts!
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For the Pastry
2 and 1/2 cups all-purpose flour
1 tsp. Salt
6 Tbsp. unsalted butter, chilled and cubed
3/4 cup vegetable shortening, chilled
1/2 cup ice water
For the Filling
1/2 cup packed light brown sugar
2 1/2 tsp. ground cinnamon
1 tbsp. all-purpose flour
egg wash: 1 large egg mixed with 1 tsp. milk
For the Glaze
3/4 cup confectioners sugar
2-3 Tbsp. milk
1/2 tsp. ground cinnamon
1/4 tsp. pure vanilla extract
Preheat oven to 350°F.
In large bowl mix the flour and salt together. Add cold cubed unsalted butter and shortening. Mix until the mixture resembles pea-sized crumbles.
Measure approx. 1/2 cup of water in a glass and add ice until very cold. Drizzle one tbsp. at a time into the dough mixture until it clumps together. (Only use the amount needed for this and no more).
Roll out the dough on a floured work surface and form into a ball and divide in half. Flatten each half into 1-inch discs and wrap each tightly in plastic wrap. Refrigerate for at least 1 hour.
Remove one of the chilled dough from the refrigerator and allow it to sit at room temperature for 10 minutes. Keep the other in the refrigerator. Place dough on lightly floured work surface, and roll it into a rectangle about 1/8 inch thick. Trim the sides and cut dough into 9 rectangles.
Place the 9 rectangles onto a baking sheet lined with parchment paper.
Place the baking sheet in the fridge and roll 2nd dough same as first and cut into 9 rectangles as well.
These will be the tops of your pop tarts. Place the baking sheet into the refrigerator as you make the filling.
Mix the brown sugar, cinnamon, and flour together in a small bowl. Set aside. Remove one of the baking sheet from the refrigerator. Brush egg wash over the entire surface of each rectangle. These will be the bottoms of your pop-tarts. Place approx. 1 tbsp. of the brown sugar filling into the center of each rectangle leaving approx. 1/4 inch of space on the edges. Remove second baking sheet from refrigerator and brush those rectangles with egg wash and then place each rectangle on top of the filling-topped rectangles (egg wash side down). Using fingertips press firmly around all sides of the pop tart.
Poke holes in the tops of each filled pastry. Seal the edges by crimping with a fork.
Place back into refrigerator for 20 minutes then remove from the refrigerator and brush the tops with the remaining egg wash. Bake for about 25-30 minutes or until they’re golden brown. You may need to rotate the pan halfway through baking. Let the baked pop-tarts cool on the pan for about 5 minutes before glazing.
For the glaze whisk all of the glaze ingredients together in a medium bowl until it reaches a thick consistency but not too thick that it is hard to spread. You may need to add another 1-2 tsp. of milk if needed. Use a spoon or knife to glaze each pop-tart. The glaze will slightly harden in about an hour!