Homemade pop tarts are so fun and easy to make with cinnamon, apples, or berries.
Chilling and Resting Time2hrs20mins
Servings: 16pop tarts
Author: Sydney Love
½cupwhole wheat flour
1cupbutter cut into pieces
½watercold, may not use all water
1egg beaten, for brushing
3Tablespoonswaterplus additional if needed
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.