Frosted Brown Sugar Pop Tarts (Print Version)
# Ingredients:
→ Pastry Dough
01 -
2 cups (250g) all-purpose flour, plus more for rolling
02 -
1 teaspoon salt
03 -
1 tablespoon granulated sugar
04 -
1 cup (226g) unsalted butter, cold and cubed
05 -
4-6 tablespoons ice water
→ Filling
06 -
1/2 cup (100g) brown sugar, packed
07 -
1 1/2 teaspoons ground cinnamon
08 -
4 teaspoons all-purpose flour
→ Frosting
09 -
1 cup (120g) powdered sugar
10 -
2 tablespoons milk or cream
11 -
1/2 teaspoon vanilla extract
12 -
Sprinkles for decoration (optional)
# Instructions:
01 -
In a large bowl, whisk together flour, salt, and sugar. Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough comes together. Divide into two discs, wrap in plastic, and chill for at least 30 minutes.
02 -
Mix brown sugar, cinnamon, and flour in a small bowl until well combined.
03 -
On a floured surface, roll out one disc to about 1/8-inch thickness. Cut into rectangles (approximately 3×4 inches). Repeat with the second disc.
04 -
Place a spoonful of filling in the center of half of the rectangles. Cover with another rectangle and press the edges with a fork to seal. Prick the top of each tart a few times with a fork.
05 -
Preheat the oven to 350°F (175°C). Place the Pop Tarts on a baking sheet lined with parchment paper. Bake for 25 minutes or until golden brown.
06 -
Mix the powdered sugar, milk, and vanilla to make the frosting. Spread over cooled Pop Tarts and top with sprinkles if desired.
# Notes:
01 -
Allow the pastries to cool completely before frosting for best results.
02 -
Store in an airtight container for up to 3 days.