BROWN SUGAR POP TARTS RECIPES

Steps:

• Preheat oven to 350 degrees and grease a baking sheet.
• Unroll one pie crust, and press or roll out to an 11-inch circle. Gently press the pie crust into an ice cube tray, creating deep wells.
• In a small bowl, stir together ½ cup brown sugar, cinnamon and the flour to create the pop tart filling.
• Spoon the filling into the pie crust wells, dividing evenly. You may need to press the filling down gently.
• Unroll the second pie crust, and repeat the process of pressing or rolling out to an 11-inch circle. Carefully drape the second pie crust on top of the filled ice cube tray. Press around all edges and between the wells to seal the pie crusts together.
• Trim pie dough with kitchen shears, leaving a ½-inch border around the ice cube tray. Fold and roll edges to seal.
• Invert the ice cube tray onto the prepared baking sheet. Cut the mini pop tarts apart (a pizza cutter works great for this step!).
• Using a fork, quickly press around the edges of each pop tart to seal the filling inside.
• Make an egg wash by combine egg and water in a small bowl, whisking until pale and frothy. Using a pastry brush, brush the egg wash onto the pie dough.
• Bake the homemade pop tarts 18 to 20 minutes, until golden on the bottoms. Let cool for five minutes.
• Meanwhile, make the pop tart glaze by mixing the powdered sugar, ? cup brown sugar, milk and vanilla in a microwave-safe bowl. Microwave for 25 to 30 seconds, then stir until smooth.
• Frost the tops of your pop tarts, and serve (after ensuring that the filling is not too hot to eat), or let cool completely before storing in an airtight container.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Sift flour, 1 tablespoon sugar, and salt together into a bowl. Cut in chilled butter with a pastry blender or 2 knives until mixture resembles small peas. Add vanilla. Mix in cold water, 1 tablespoon at a time, until dough comes together and forms a ball.
• Divide dough into 2 pieces and wrap with plastic wrap; chill until firm, at least 1 hour.
• Beat softened butter, 1/4 cup sugar, and cinnamon together in a bowl to make filling.
• Roll out dough on a lightly floured work surface to 1/2-inch thickness. Cut dough into rectangles with a knife. Drop 1 tablespoon of filling onto half of the rectangles. Cover with remaining rectangles. Press edges with a fork to seal. Poke a few holes in the top of each pastry with a toothpick.
• Arrange pastries on the lined baking sheets.
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool pastries on a wire rack, about 15 minutes.