The BEST Pop-Tart Flavor: Brown Sugar Cinnamon!
When the pop-tart craving strikes, what flavor do you reach for? Are you a classic strawberry pop-tart kind of person? Chocolate pop-tarts? , For me, it’s the brown sugar pop-tarts every. time. Naturally, I had to come up with a homemade version, and honestly, I am pretty much obsessed with how they turned out! These brown sugar pop-tarts have a perfectly flavored brown sugar filling; it has just the right accent of cinnamon, isn’t not too sweet (tempering it with a bit of flour helps!) and has the perfect texture. The filling is wrapped in a buttery, crisp, flaky crust (made from my pie dough) and topped off with a smooth and shiny brown sugar glaze. They’re true pop-tart perfection! There are a lot of steps in this recipe, but it’s far from complicated. I’m going to break down each part and describe it in detail so you won’t have any issues. If you’re still feeling overwhelmed, you can always make the dough in advance so you don’t have to do everything the same day. Trust me though, these pop-tarts are well worth the effort!
What You Need
You’ll be pleased to know that these homemade brown sugar pop-tarts require very basic ingredients you’ll (hopefully) already have on hand. Here are the important ones:
Unsalted butter. Very cold butter creates the best, flakiest pop-tart crust! I typically freeze mine for 15 minutes before adding it to my food processor to make sure it’s nice and cold.Sour cream. You may remember this secret ingredient from my pie crust; it makes a foolproof dough with no guesswork or ice water required. And no, it will not make your crust taste like sour cream!Brown sugar. I prefer to use light brown sugar for the filling and dark brown sugar for the glaze. While you could use light brown sugar for both, I preferred the dark brown in the glaze because it gave a better color and flavor. I don’t recommend using all dark brown sugar though; the filling will be overpoweringly sweet and rich if you do.Corn syrup. I know some of you cringe when you see this ingredient listed in my recipes, but I want to gently remind you that corn syrup is not the same thing as high fructose corn syrup! I love using corn syrup in the glaze for these brown sugar pop-tarts to make it shiny and firm. Yes, you can leave it out, but your glaze won’t set as nicely or be as pretty!
SAM’S TIP: Make these brown sugar pop-tarts with your kids! They will love cutting with the cookie cutter, portioning the filling, and drizzling the glaze. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Brown Sugar Pop-Tarts
SAM’S TIP: If you don’t have a food processor, use a pastry cutter (or fork/knife) to cut the butter into the flour mixture and stir in the sour cream by hand. It’s a bit more work, but it will still work fine! SAM’S TIP: If your dough starts to crack while rolling, take a break and let the dough warm up a little more. This is more likely to happen if you chilled for the dough for 60+ minutes. These brown sugar pop-tarts pack nicely in lunchboxes and would make a great back-to-school snack! 🍎 Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
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