Ingredients
Method
- In a large bowl, whisk together the flour, sugar, and salt.
- Cut the chilled butter into the flour mixture using a pastry cutter or two forks until it resembles coarse crumbs with pea-sized bits.
- Slowly drizzle ice water over the mixture, 1 tablespoon at a time, stirring gently after each addition until dough starts forming large clumps.
- Gather the dough into a ball, wrap in plastic, and chill in the refrigerator for at least 2 hours.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll out the dough on a lightly floured surface to about ⅛-inch thickness.
- Cut the dough into 9 rectangles of equal size.
- Mix brown sugar, cinnamon, and 1 tablespoon flour in a small bowl for the filling.
- Spoon a portion of the filling onto half of each rectangle, leaving a border around the edges.
- Brush the edges with egg wash, then place a second rectangle on top and press edges to seal.
- Use a fork to crimp edges and poke a few holes on top to allow steam to escape.
- Brush the tops with remaining egg wash.
- Bake in the preheated oven for 22–25 minutes, or until golden brown.
- Allow the pop-tarts to cool slightly on the pan before transferring to a wire rack.
- Mix confectioners’ sugar, milk, cinnamon, and vanilla in a small bowl until smooth for the glaze.
- Drizzle glaze over the cooled pop-tarts and let it set before serving.
Nutrition
Notes
Chill the dough and take your time assembling each pop-tart for the perfect flaky layers. The sweet cinnamon filling will fill your kitchen with warmth and nostalgia.