Homemade pop tarts are so fun and easy to make with cinnamon, apples, or berries.
Prep Time30 minutesmins
Cook Time15 minutesmins
Chilling and Resting Time2 hourshrs20 minutesmins
Total Time3 hourshrs5 minutesmins
Servings: 16pop tarts
Author: Sydney Love
Equipment
Mixing bowl
Food processor
Rolling Pin
Whisk
Ingredients
FIlling
¾cupbrown sugar
1Tablespoonflour
1Tablespooncinnamon
2Tablespoonbutter melted
1teaspoonvanilla
Dough
2cupsflour
½cupwhole wheat flour
½teaspooncinnamon
1cupbutter cut into pieces
½watercold, may not use all water
1egg beaten, for brushing
Frosting
2cupspowdered sugar
1Tablespoonsvanilla extract
1teaspooncinnamon
3Tablespoonswaterplus additional if needed
Instructions
In a small bowl, combine brown sugar, flour, cinnamon, butter, and vanilla to make the filling and set aside.
In a food processor, combine flours, cinnamon, butter, and vanilla. Pulse until it starts to form pea sized lumps (or use a pastry cutter). Add cold water, 1 Tablespoon at a time, while pulsing, until the dough starts to come together and forms a ball.
On a floured work area, roll out the dough to ⅙ inch thick and cut into rectangles (about 3x4 inches).
Fill the pop tart shells by putting one rectangle shell on the bottom. Add 1 Tablespoon of filling, brush the edges with the beaten egg, and place the top rectangle shell on top. Poke a couple of holes on the top, and use a fork to press the edges of the tart shell together.
Place on a baking sheet and put in the freezer for 20 minutes, or the fridge for 1 hour.
Meanwhile, preheat oven to 400°F.
Bake pop tarts for 15-20, until golden brown. Cool completely.
Meanwhile, in a medium bowl, combine powdered sugar, vanilla, cinnamon, and water until smooth. Add extra water, 1 teaspoon at a time, if frosting is too thick.
Spread pop tarts with frosting. Allow to rest uncovered, so frosting hardens, about 2 hours. Enjoy.