5 from 2 reviews

Brown Sugar Pop Tarts

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For more yummy recipes like these Brown Sugar Pop-Tarts, be sure to try my Pecan Pie Cookies, my Pumpkin Pie Bars, or this Peach Galette. Since pop tarts are made with a pie-like dough, all of these recipes have that pie-vibe going on! ๐Ÿ˜‹

brown sugar pop tarts in a lined baking sheet.

Ingredient Notes

(For the full recipe, scroll down to the recipe card below).

ingredients in glass bowls needed to make homemade pop tarts.
  • Pie dough: the base of this recipe is essentially pie dough. I am using all-purpose flour, both butter and shortening (or you can use all butter if you prefer), a little sugar, salt, and ice cold water. That’s it!
  • Filling: you’ll need dark brown sugar, some melted butter, flour, salt, cinnamon and vanilla.
  • Glaze: powdered sugar, milk, cinnamon, vanilla extract, brown sugar, and a light corn syrup will help to set the glaze.

Step by Step Directions

(For the full recipe, scroll down to the recipe card below).

Success Tips

  • Use this rectangle cookie cutter for perfect clean cuts in the dough (and it makes the process much easier!)
  • Keep it cold: When making the dough, keep the butter and shortening very cold before you use it. It’s key for a flaky dough.
  • Seal the edges: the filling can ooze out of the edges aren’t sealed properly. Use the egg wash as a binder and then the fork along the edges to not only make the design but to seal the top and bottom together.
  • Chill before baking: once the pop tarts are assembled, chill them again before baking to help the pop tarts maintain their shape as they bake.
  • Don’t overfill: I have this strong urge to add a lot of filling in my pop tarts ๐Ÿคช but this can cause the filling to ooze out and the pastry to crack. About 1 Tbsp. is plenty.
  • Leave a border: to prevent the filling from oozing out, be sure to leave a border between the filling to the edge of the pie dough.
  • Change the filling: fill with jams or preserves (strawberry, raspberry, apricot, blueberry, etc.) Just make sure it’s thick to avoid it running/oozing during baking. Or fill with chocolate, hazelnut spread, lemon curd, or chocolate ganache.
brown sugar pop tarts on a plate.
a hand holding a homemade brown sugar pop tart.

Storage

  • Store at room temperature for up to 2 days in a air-tight container, refrigerate for up to a week, or freeze for 2-3 months.
  • For reheating, if the pop tarts are glazed, you’ll need to be careful so the glaze doesn’t melt. The oven just briefly. For unglazed pop tarts, I like to use the toaster oven or microwave.
December 2024 Baking Challenge

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

5 from 2 reviews

Brown Sugar Pop Tarts

Prep: 1 hour
Cook: 20 minutes
Total: 1 hour 20 minutes
Servings: 8 pop tarts
My Brown Sugar Pop Tarts are made with a flaky, buttery pastry filled with a gooey cinnamon-sugar center and topped with a sweet brown sugar glaze. There is something so magical about making them from scratch, you'll never want the store-bought version again!

Ingredients

For the dough

  • 2 1/2 cups all purpose flour
  • 1 Tbsp. powdered sugar (optional)
  • 2 tsp. kosher salt
  • 1/2 cup unsalted butter, cut into cubes, cold
  • 1/2 cup vegetable shortening, cut into cubes, cold (or you can use 1/2 cup more butter in place of the shortening )
  • 6-8 Tbsp. ice cold water

For the filling

  • 3/4 cup dark brown sugar
  • 1 1/2 tsp. ground cinnamon
  • 1 1/2 Tbsp. all purpose flour
  • 1 tsp. kosher salt
  • 3-4 Tbsp. melted butter, unsalted
  • splash vanilla extract
  • 1 egg, whisked with a splash of milk or water (this is for the egg wash )

For the glaze

  • 1 cup powdered sugar
  • 1/4 cup brown sugar
  • 2 Tbsp. light corn syrup
  • 1-2 Tbsp. whole milk
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. vanilla extract

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

Dough:

  • Pulse the dry ingredients in a food processor. Pulse in the cold butter cubes and cold shortening. Slowly drizzle in the ice cold water, 1 Tbsp. at a time. It should be able to form into what feels like dough when pressed between your fingers.
    2 1/2 cups all purpose flour, 1 Tbsp. powdered sugar (optional), 2 tsp. kosher salt, 1/2 cup unsalted butter, cut into cubes, cold, 1/2 cup vegetable shortening, cut into cubes, cold, 6-8 Tbsp. ice cold water
  • Turn out the dough on a clean cutting board or work surface and bring the dough together into a disk. Divide in half, and form into disks. Wrap each portion in plastic wrap and refrigerate for at least 1 hour, overnight, or up to 2 days.
  • When ready, remove one disk from the fridge and allow to sit 5-10 minutes on the counter so it’s easier to roll out.
  • Roll the dough into a rectangle on a lightly floured surface, about 1/4 inch thick.
  • Cut the dough into ~3.5 inch x 4.75 inch rectangles. You can use a 3×5 index card for a guide or I like to use this cookie cutter. Place on a parchment lined baking sheet and put in the fridge. Rework the dough and continue to cut out more rectangles. Repeat steps with other half of dough and place them in the fridge too on a separate baking sheet.

Filling:

  • Mix together the brown sugar, cinnamon, flour, salt, butter, and vanilla in a bowl. It should be like a paste like consistency.
    3/4 cup dark brown sugar, 1 1/2 tsp. ground cinnamon, 1 1/2 Tbsp. all purpose flour, 1 tsp. kosher salt, 3-4 Tbsp. melted butter, unsalted, splash vanilla extract
  • In another bowl, whisk together the egg and milk for the egg wash and set aside. 
    1 egg, whisked with a splash of milk or water

Assembly:

  • Remove one baking sheet of the rectangles from the fridge.
  • Lightly brush egg wash over each rectangle.
  • Spread ~1 Tbsp. of the filling on half of the rectangles, spreading and gently pressing down but leaving at least a 1/4 – 1/2 inch border. The border is key so none of the filling oozes out.
  • Place the other rectangle on top, egg wash side down, and gently press the edges together. Place these in the fridge and repeat the process with the others.
  • Chill the assembled pop tarts for 30-60 minutes to ensure they keep their shape when baking.
  • Preheat the oven to 350°F. Remove pop tarts from the fridge. Brush the tops with the remaining egg wash and poke ~6-8 holes in the tops using a toothpick or something similar. 
  • Bake for ~20 minutes or until the tops are a light golden brown. Cool for 5-10 min, and then transfer to cooling rack.

Glaze

  • Once cooled, whisk together all the icing ingredients. It should be thick. Spread on top. Let it set 1 hour so it can harden.
    1 cup powdered sugar, 1/4 cup brown sugar, 2 Tbsp. light corn syrup, 1-2 Tbsp. whole milk, 1/2 tsp. ground cinnamon, 1/2 tsp. vanilla extract
  • Enjoy. Finally! 

Video

Notes

  • Use a packaged rolled pie crust for convenience if you’re short on time. 

Nutrition Information

Serving: 1pop tart, Calories: 475kcal (24%), Carbohydrates: 65g (22%), Protein: 5g (10%), Fat: 29g (45%), Saturated Fat: 13g (81%), Polyunsaturated Fat: 4g, Monounsaturated Fat: 9g, Trans Fat: 2g, Cholesterol: 43mg (14%), Sodium: 853mg (37%), Potassium: 95mg (3%), Fiber: 2g (8%), Sugar: 42g (47%), Vitamin A: 500IU (10%), Vitamin C: 0.05mg, Calcium: 49mg (5%), Iron: 2mg (11%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

๐Ÿ“ธ Photos by Megan McKeehan of The Broke 

Krolls Korner

Krolls Korner

Welcome to my tiny โ€œkornerโ€ on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, donโ€™t tell anyone). I am so glad youโ€™re here! Follow along for hassle free, realistic and approachable recipes.

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Mattie

I just whipped up a batch of brown sugar pop tarts, and let me tell you, they were downright delicious! Flaky, buttery, and so good that I’m pretty sure they could start a bakery revolution. The sweet brown sugar glaze was pure magic! It was like I was channeling my inner pastry wizard, crafting something that could fool even the most die-hard Pop-Tart fans.
My husband inhaled three in one sitting like a vacuum cleaner on turbo mode! Heโ€™s officially sworn off store-bought ones for goodโ€”sorry, grocery aisle, youโ€™re no match for these homemade delights! Kroll’s Korner has outdone herself again; her talent is like a plot twist in a rom-com that you never see coming! Thank you for a wonderfully crafted recipe!

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Mattie

Continued…

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inbound8070686972788197724
Mattie

I just whipped up a batch of brown sugar pop tarts, and let me tell you, they were downright delicious! Flaky, buttery, and so good that I’m pretty sure they could start a bakery revolution. The sweet brown sugar glaze? Pure magic! It was like I was channeling my inner pastry wizard, crafting something that could fool even the most die-hard Pop-Tart fans.

My husband inhaled three in one sitting like a vacuum cleaner on turbo mode! Heโ€™s officially sworn off store-bought ones for goodโ€”sorry, grocery aisle, youโ€™re no match for these homemade delights! Kroll’s Korner has outdone herself again; her talent is like a plot twist in a rom-com that you never see coming! Thank you for a wonderfully crafted recipe!

Comment Type
Comment