Cinnamon Brown Sugar Copycat Pop-Tarts®

To prepare the pastry, add 2 ½ cups of all-purpose flour and the salt to a large bowl; whisk to combine. Add chilled butter and using a pastry cutter, cut in butter into the flour mixture. This can also be done by hand or with two knives. Cut butter into the flour mixture until it resembles pea-sized crumbs. Measure ½ cup of water into measuring cup. Add ice and stir to combine. Using a tablespoon, sprinkle water over the flour mixture 1 tablespoon at a time and use a rubber spatula to combine. Add enough water until the mixture starts to clump together. Do not add too much water as this will make a tough dough. Place one large sheet of parchment on work surface. Dump out dough onto parchment. Using sides of parchment, lift the paper up and press down on the dough with hands to finish forming dough. Continue to do this until the dough is almost fully formed into a square. There may be some areas that look a little dry. Once formed, cut dough in half and form into a rectangle. Wrap each half in parchment paper. Chill dough in refrigerator for two hours.

While dough is chilling, prepare the cinnamon filling. In a bowl, combine brown sugar, cinnamon, and flour. Mix with a fork to break up any lumps and to combine. Set bowl aside.

Prepare the egg wash. In a bowl, combine the egg and milk and mix with a fork or whisk to combine ingredients. Set egg wash aside.

Preheat oven to 350°F while the tarts are being assembled.

To assemble the tarts, remove the two dough rectangles out of the refrigerator and let rest for ten minutes to make the dough easier to roll out. Take one of the dough rectangles and on a floured surface, roll dough to a 9”x12” rectangle approximately 1/8” thick. The edges may be trimmed if necessary. Cut the dough into thirds and then into thirds again. There will be 9-3”x4” rectangles. Place the dough rectangles onto a parchment lined sheet pan. Put the sheet pan in the refrigerator while the second dough rectangle is being rolled out. Roll and cut the second portion of dough in the same manner as the first. These will be the tops of the tarts. Once complete, remove the sheet pan from the refrigerator. Using a pastry brush, brush egg wash on the entire surface of the pastry. Spoon 1 heaping tablespoon of the cinnamon filling in the center of each of the rectangles. Spread out filling slightly but leave a 1/4” border. Place the second pastry rectangles on top of the ones that are filled. Seal each of the tarts first by using fingers to seal edges. Using a fork, press the tines down around the whole rectangle to seal the tarts. Trim the edges to help to seal and for even baking. Using the same fork, poke three sets of holes on the tops to vent. Brush each tart with the remaining egg wash. Place the sheet pan back in the refrigerator for at least 20 minutes to let the dough chill back down and rest.

Bake the tarts for 20-25 minutes, or until golden brown. Once baked, set pan aside to cool.

While the tarts are cooling, prepare the cinnamon icing. In a large mixing bowl, add the brown sugar and cinnamon and whisk to combine. Add vanilla and milk and whisk to ensure there are not any brown sugar lumps. Once combined, add powdered sugar. Whisk until smooth. More milk may be added to make icing thinner if desired.

Once tarts are cool, top with 1 tablespoon of the cinnamon icing. Using a spoon, spread icing on the top of the tarts, leaving the edges un-iced.

The tarts can be frozen after forming. The tarts may be baked from frozen once brushed with the egg wash. Store leftover tarts in an airtight container at room temperature for up to three days.