Brown Sugar Cinnamon Pop Tart
This giant brown sugar cinnamon pop tart elevates nostalgic flavors and invigorates the taste buds! The fool-proof flaky pastry, warm brown sugar filling and silky smooth cinnamon frosting are bound to make this your new favourite gourmet breakfast!
Ingredients
For the Pastry
- 2 1/2 cups all purpose flour
- 1 Tbsp granulated sugar
- 1 tsp salt
- 1 cup unsalted butter 2 sticks, cold, cubed
- 2 Tbsp ice water
- 1 Tbsp vodka*
- 1 large egg for egg wash
For the Brown Sugar Filling
- 1 cup brown sugar
- 2 tsp cinnamon
- 2 Tbsp all purpose flour
- 2 Tbsp unsalted butter melted
- splash of maple syrup
For the Cinnamon Frosting
- 1 1/2 cups powdered sugar
- 2 tsp cinnamon
- 2 Tbsp unsalted butter melted
- 1 Tbsp maple syrup
- 2 1/2 Tbsp milk
- sprinkle of flaky salt to top, optional
Instructions
For the Pastry
- In a food processor, pulse together 2 ½ cups of all purpose flour, 1 Tbsp of granulated sugar, and 1 tsp of salt until combined.
- Add 1 cup (2 sticks) of cold unsalted butter cut into cubes directly into the food processor and pulse until the mixture resembles coarse sand.
- Add 2 Tbsp of ice water and 1 Tbsp of vodka* and mix until the mixture comes together. Do not overmix.
- Turn the dough onto a lightly floured clean surface and bring it together with your hands. Form the dough into a round disc and wrap with plastic wrap.
- Refrigerate the dough for at least 1 hour or overnight.
For the Brown Sugar Filling
- In a medium bowl, mix together 1 cup of brown sugar, 2 tsp of cinnamon, 2 Tbsp of flour, 2 Tbsp of melted butter and a splash of maple syrup. The mixture should resemble slightly wet sand. Set aside until ready to fill the pop tart.
For the Cinnamon Frosting
- Once the giant pop tart has cooled, whisk together 1 1/2 cups of powdered sugar, 2 tsp of cinnamon, 2 Tbsp of melted unsalted butter, 1 Tbsp of maple syrup and 2 1/2 Tbsp of milk until a smooth icing forms.
For the Assembly
- Preheat the oven to 365℉ (roughly 185℃).
- Once the dough has finished chilling, remove it from the refrigerator and roll it into a rectangle roughly 10” x 5”. The dough will be very hard to work at first. You may allow it to warm up slightly on the counter but not for longer than 10 minutes. It’s important to work with pastry while it is cold.
- Perform the ⅓ fold technique to the dough by folding one short end ⅓ of the way over itself. Then fold the other short end over the previous fold. This process is similar to folding a piece of paper into thirds. Roll the dough into another 10” x 5” rectangle and perform the folds one more time.
- Divide the dough in half and roll into two roughly 12” x 8” rectangles using a knife to cut them to the size.Roll one of the pastry rectangles directly onto a parchment paper sheet. The pastry will be rolled thin to achieve this and there will be very little excess dough in the end.
- Carefully drag the pastry rectangle that was rolled onto the parchment paper onto a baking sheet. Spread the brown sugar filling over that rectangle leaving roughly a 1” border around the edges.
- In a separate small bowl, whisk one egg to create an egg wash.
- Brush the outer 1” border with the egg wash and place the second rectangle of pastry on top by rolling it around a rolling pin and carefully unrolling it over the brown sugar-covered pastry rectangle. Seal all edges by pressing a fork lightly around the outer edges of the pastry and three times down the center to allow air to escape.
- Brush the entire pastry with egg wash and bake for 18-20 minutes or until golden brown.
- Remove from the oven to cool completely.
- Pour the cinnamon frosting over the cooled pop tart immediately and spread an even layer of frosting, making sure to not spill over the edges too much. The frosting will harden and set in place.
- Slice and enjoy!
Notes
*if you don't have vodka you can just use 3 Tbsp of ice water, however the vodka is HIGHLY recommended to achieve a super flaky pie crust