Dive into the warm, comforting embrace of these best brown sugar Pop Tarts, a delightful homemade rendition that perfectly captures the essence of a beloved childhood snack. This recipe offers a straightforward method to create flaky, buttery pastries filled with a perfectly spiced brown sugar glaze, making it a wonderfully useful project for anyone craving a touch of homemade magic in their day.
Key Ingredients for The Best Brown Sugar Pop Tarts :
- For the Pastry Dough:
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 teaspoon granulated sugar
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, very cold and cut into ½-inch cubes
- ½ cup ice water, or slightly more if needed
- For the Brown Sugar Filling:
- ½ cup (1 stick) unsalted butter, softened
- 1 cup packed light brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon milk or cream
- For the Vanilla Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- ½ teaspoon vanilla extract
- Optional Decorations:
- Sprinkles
- More brown sugar or cinnamon sugar for dusting
How to Make The Best Brown Sugar Pop Tarts
Whipping up these best brown sugar Pop Tarts is incredibly satisfying, proving that homemade treats can be both simple and exceptionally delicious. The flaky, buttery pastry encases a warm, deeply flavored brown sugar and cinnamon filling that’s simply irresistible. With a quick prep time of about 30 minutes and a baking time of around 20-25 minutes, you’ll have a batch of these delightful pastries ready to enjoy in under an hour, offering a comforting and classic snack experience.
Step-by-Step Instructions
Prepare the Pastry Dough:
- In a large bowl, whisk together the flour, granulated sugar, and salt.
- Add the very cold, cubed butter to the dry ingredients. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. These larger butter pieces are key to creating flaky layers.
- Gradually add the ice water, one tablespoon at a time, mixing gently with a fork or a dough hook attachment until the dough just comes together. Be careful not to overmix. You may not need all the water, or you might need a touch more. The dough should be moist but not sticky.
- Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). This chilling time is crucial for making the dough easier to handle and for developing its flaky texture.
Make the Brown Sugar Filling:
- In a medium bowl, cream together the softened butter and packed light brown sugar until smooth and well combined.
- Stir in the flour, cinnamon, and nutmeg. Mix until just incorporated.
- Add the milk or cream and mix until the filling is smooth and spreadable. It should be thick but not dry. Set aside.
Assemble the Pop Tarts:
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of dough to about ⅛-inch thickness.
- Using a rectangular cookie cutter or a knife, cut the dough into rectangles, roughly 4×5 inches for a standard size, or adjust to your preference. You’ll need two rectangles for each Pop Tart (one for the bottom and one for the top). Aim for about 8-10 rectangles from each disc of dough.
- Repeat with the second disc of dough. You should have at least 16-20 rectangles in total.
- Place half of the rectangles onto the prepared baking sheets.
- Spread about 1-2 tablespoons of the brown sugar filling evenly over each of these bottom pastry rectangles, leaving about a ½-inch border around the edges.
- Carefully place another rectangle of dough on top of each filled pastry, aligning the edges.
- Gently press the edges together with your fingers to seal. Then, use the tines of a fork to firmly crimp the edges of each Pop Tart, ensuring the filling stays securely inside.
- Cut small slits in the top of each Pop Tart with a sharp knife to allow steam to escape during baking. This also provides a lovely rustic look.
Bake the Pop Tarts:
- Bake for 20-25 minutes, or until the pastries are golden brown and puffed.
- Let the Pop Tarts cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely.
Prepare the Glaze and Decorate:
- While the Pop Tarts cool, whisk together the powdered sugar, 2 tablespoons of milk or cream, and vanilla extract in a small bowl until a smooth, pourable glaze forms. Add more milk a teaspoon at a time if the glaze is too thick.
- Once the Pop Tarts are completely cool, generously drizzle or spread the vanilla glaze over the tops.
- Immediately add sprinkles or a light dusting of brown sugar mixed with cinnamon over the wet glaze, if desired.
Why You’ll Love This The Best Brown Sugar Pop Tarts
These best brown sugar Pop Tarts are a triumph of simple ingredients coming together to create something truly special. The stars of this show are undoubtedly the incredibly flaky, buttery pastry and the warm, spiced brown sugar filling that evokes pure comfort with every bite. Making these at home is a fantastic way to save money compared to store-bought versions, and you get the added bonus of a fresher, more intensely flavored treat that’s made with love. Unlike the sometimes artificial taste of commercial pastries, these homemade gems burst with authentic cinnamon and nutmeg, making them a truly satisfying alternative to those beloved boxed treats. You’ll absolutely adore the aroma that fills your kitchen as they bake and the smile that spreads across your face with the first delightful bite.
Forget the grocery store aisle and embrace the joy of creating a classic with this easy-to-follow recipe. It’s the perfect project for a weekend afternoon, an excellent way to introduce kids to baking, or simply a delicious afternoon pick-me-up for yourself. So gather your ingredients, preheat your oven, and get ready to experience the unparalleled joy of the best brown sugar Pop Tarts that are sure to become a new family favorite.
Storing and Reheating Tips
Storing:
- Allow the Pop Tarts to cool completely before storing.
- Store cooled Pop Tarts in an airtight container at room temperature for up to 3 days.
- For longer storage, you can refrigerate them. They will stay fresh in the refrigerator for up to a week. However, Refrigeration can sometimes make the pastry slightly less crisp.
- To freeze, wrap each cooled Pop Tart individually in plastic wrap, then place them in a freezer-safe bag or container. They will keep well in the freezer for up to 2-3 months.
Reheating:
- Room Temperature/Slightly Stale: If the Pop Tarts have lost some crispness, you can gently reheat them in a toaster oven or on a baking sheet in a 300°F (150°C) oven for 5-10 minutes until warmed through and slightly crisped.
- From Refrigerator: Reheat as above in a toaster oven or oven for about 10-15 minutes.
- From Frozen: Do NOT thaw completely. Unwrap the frozen Pop Tart (or remove from its freezer bag) and place it directly in a toaster oven or on a baking sheet in a 350°F (175°C) oven. Bake for 15-20 minutes, or until heated through and the pastry is crisp. You may need to cover the edges with foil if they start to brown too quickly.
Final Thoughts
These best brown sugar Pop Tarts are a delightful journey back to simpler times, offering a sweet and satisfying homemade alternative. Give them a try, and you’ll discover just how rewarding and delicious it can be to create this classic treat from scratch. Happy baking!
Best Brown Sugar Pop Tarts
Ingredients
Equipment
Method
- In a large bowl, whisk together the flour, granulated sugar, and salt.2.5 cups all-purpose flour, 1 teaspoon granulated sugar, 0.5 teaspoon salt
- Add the very cold, cubed butter to the dry ingredients. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. These larger butter pieces are key to creating flaky layers.1 cup unsalted butter
- Gradually add the ice water, one tablespoon at a time, mixing gently with a fork or a dough hook attachment until the dough just comes together. Be careful not to overmix. You may not need all the water, or you might need a touch more. The dough should be moist but not sticky.0.5 cup ice water
- Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). This chilling time is crucial for making the dough easier to handle and for developing its flaky texture.
- In a medium bowl, cream together the softened butter and packed light brown sugar until smooth and well combined.0.5 cup unsalted butter, 1 cup packed light brown sugar
- Stir in the flour, cinnamon, and nutmeg. Mix until just incorporated.2 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, 0.25 teaspoon ground nutmeg
- Add the milk or cream and mix until the filling is smooth and spreadable. It should be thick but not dry. Set aside.1 tablespoon milk or cream
- Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll out one disc of dough to about ⅛-inch thickness.
- Using a rectangular cookie cutter or a knife, cut the dough into rectangles, roughly 4×5 inches for a standard size, or adjust to your preference. You’ll need two rectangles for each Pop Tart (one for the bottom and one for the top). Aim for about 8-10 rectangles from each disc of dough.
- Repeat with the second disc of dough. You should have at least 16-20 rectangles in total.
- Place half of the rectangles onto the prepared baking sheets.
- Spread about 1-2 tablespoons of the brown sugar filling evenly over each of these bottom pastry rectangles, leaving about a ½-inch border around the edges.
- Carefully place another rectangle of dough on top of each filled pastry, aligning the edges.
- Gently press the edges together with your fingers to seal. Then, use the tines of a fork to firmly crimp the edges of each Pop Tart, ensuring the filling stays securely inside.
- Cut small slits in the top of each Pop Tart with a sharp knife to allow steam to escape during baking. This also provides a lovely rustic look.
- Bake for 20-25 minutes, or until the pastries are golden brown and puffed.
- Let the Pop Tarts cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely.
- While the Pop Tarts cool, whisk together the powdered sugar, 2 tablespoons of milk or cream, and vanilla extract in a small bowl until a smooth, pourable glaze forms. Add more milk a teaspoon at a time if the glaze is too thick.1 cup powdered sugar, 2-3 tablespoons milk or cream, 0.5 teaspoon vanilla extract
- Once the Pop Tarts are completely cool, generously drizzle or spread the vanilla glaze over the tops.
- Immediately add sprinkles or a light dusting of brown sugar mixed with cinnamon over the wet glaze, if desired.Sprinkles, More brown sugar or cinnamon sugar for dusting