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 4x5 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
Notes
Store cooled Pop Tarts in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2-3 months.
