I feel like I should start this post talking about the nostalgic memories that are evoked whenever I bite into a classic Pop Tart that is warm and toasted and filled with a sweet jelly filling. That would be a lie, though, so I won’t do that. Pop Tarts are amazing but they are also really really terrible for you. Growing up, my mother wouldn’t let me eat these things for obvious reasons (thanks mom), so lets skip to the recipe today.
I’m making Pop Tarts for the sole reason that they are adorable. And I'm making cinnamon Pop Tarts because, lets be honest, they are the best flavor. These pretty little pastries are full of flavor and actually incredibly simple to make. I think I’ll wrap each one individually, tie them with a bow, and hand them out as treats at the office. I won’t lie to you and say that this version is any less terrible for you, but the ingredients are whole and locally sourced so I suppose you can take comfort in the fact that I did not pack them with preservatives.
Once you’ve made the dough for the outer shell, you have free reign over the fillings. If you want to keep it simple, just use fruit jams or preserves. If you want to get fancy, follow the recipe below for a sweet cinnamon filling. Frost your Pop Tarts with sprinkles, or whip up a basic cream cheese frosting and use food coloring to make your favorite colors. Whatever you do, enjoy these with a smile. Share the treat with someone you love, and if nostalgic memories are evoked while enjoying the pastry, then you are welcome. (Recipe below)
For the Dough:
2 1/2 cups all-purpose flour
1 teaspoon salt
2 sticks (1 cup) unsalted butter, cold, cut into small chunks
4 tablespoons ice water + more if needed
For a Cinnamon Filling:
1/2 cup brown sugar
2 teaspoons ground cinnamon
1 Tablespoon all-purpose flour
For the Frosting:
3/4 cup powdered sugar, sifted
1/2 teaspoon cinnamon
5 teaspoons milk + plus more as needed
1/4 teaspoon vanilla extract
1 large egg, whisked with water to help assemble the pastries
Directions for the Dough:
1. Preheat oven to 350. In a food processor, combine flour and salt. Pulse. Add in cold, diced, butter.
2. While food processor is running, add in ice-cold water, a small amount at a time. Stop adding water when the dough appears that is has come together.
3. Divide the dough evenly and form into discs. Wrap and let refrigerate for at least 1 hour. You can also let the dough sit overnight.
4. On a lightly floured surface, roll out the dough into two 9”x12” rectangles.
5. Using a pizza cutter, cut both rectangles into 9 even rectangular pieces.
6. Brush the rectangles with egg wash, and deposit filling in the center of 9 pastries. Use as much or as little as you’d like. This part is up to you.
7. Top each filled pastry with a blank rectangle and crimp the edges with a fork. Use a toothpick to poke some small holes in the top of the pastry, and brush with remaining egg wash.
8. Bake Pop Tarts for 20 to 25 minutes in a convection oven, or until edges are golden brown. Allow pastries to sit on the baking sheet for 5 minutes, then move to a cooling rack.
9. I frosted my treats about 15 minutes after taking them out of the oven and ate them warm. They were incredible!
Directions for the Filling:
1. Combine brown sugar, cinnamon, and flour in a bowl. Fill each pastry leaving ¼ edge available for crimping.
Directions for the Frosting:
1. Combine powdered sugar and cinnamon. Add in vanilla and slowly add in milk. Whisk until smooth.
2. Do not frost Pop Tarts until they are completely cooled from the oven!
Note: Add milk until you reach a desired consistency. If you want the frosting thin, add more milk.