Brown Sugar Pop Tarts

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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. 

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There is something so magical about making them from scratch, you'll never want the store-bought version again!

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To make, 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.

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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.

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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.

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Mix together the brown sugar, cinnamon, flour, salt, butter, and vanilla in a bowl. It should be like a paste like consistency.

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Remove rectangles from the fridge. Brush egg wash then spread ~1 Tbsp. of the filling on half of the rectangles.

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Place the other rectangle on top, egg wash side down, and gently press the edges together.

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Chill the assembled pop tarts for 30-60 minutes to ensure they keep their shape when baking.

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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.

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Bake for ~20 minutes or until the tops are a light golden brown. Cool for 5-10 min, and then transfer to cooling rack.

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Once cooled, whisk together all the icing ingredients.

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Spread on top. Let it set 1 hour so it can harden. Then enjoy!

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For full recipe, instructions, helpful tips and more swipe up or visit blog!

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