Homemade Frosted Brown Sugar Cinnamon Pop Tarts

If you like Brown Sugar Cinnamon Pop-Tarts, you will love this homemade version. They’re made completely from scratch with REAL ingredients and an all-butter pastry crust. Read through the recipe before beginning, and view the step-by-step photos and video tutorial to help guide you. Be sure to chill the pastry dough for at least 2 hours as instructed in step 2.

Ingredients

Pastry

2 and 1/2 cups (313g) all-purpose flour, plus more as needed (spooned & leveled)
2 teaspoons granulated sugar
1 teaspoon salt
1 cup (16 Tbsp; 226g) unsalted butter, chilled and cubed
1/2 cup (120ml) ice water, plus more as needed

Filling

1/2 cup (100g) packed dark or light brown sugar
2 teaspoons ground cinnamon
1 tablespoon (8g) all-purpose flour
egg wash: 1 large egg mixed with 2 teaspoons milk

Glaze

3/4 cup confectioners’ sugar (90g), sifted
1 Tablespoon (15ml) milk, plus more as needed
1/2 teaspoon ground cinnamon
1/4 teaspoon pure vanilla extract

Instructions

For the pastry: This is the same recipe as all butter pie crust. See step-by-step photos in the pie crust post if you need visuals for making the pastry. I usually make the pastry the night before. In a large bowl, whisk together the flour, sugar, and salt. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles a coarse meal (pea-sized bits with a few larger bits of fat is okay). You can also use a food processor, and pulse the mixture together, but be careful not to overwork the ingredients. Drizzle the water over the flour mixture, 1 Tablespoon at a time, and stir with a spatula after every Tablespoon has been added until the dough begins to form large clumps. Do not add any more water than needed.
Transfer the dough to a floured work surface. Using floured hands, gently bring the dough mixture together into a ball. Avoid overworking the dough. If it feels too dry or is too crumbly to form a ball, dip your fingers in cold water and then continue bringing dough together. If it feels too sticky, sprinkle more flour on the dough and then continue bringing it together. Using a sharp knife or bench