baking, brunch everyday, caiola's, homemade, homemade pop tarts

Homemade Brown Sugar and Cinnamon Pop Tarts


It is absolutely no secret that I love Caiola’s Pop Tart. I have since passed that love on to friends, my sister and my mother. Now, because of the wonder and joy that is Chow.com–and their Make Your Own Pop Tart project–I’m making these bitches at home instead of enjoying them every few months on a rare Sunday off from work.

They are a bit labor intensive but they are worth every speck of flour you clean off of your counters.

TIME/SERVINGS

Total: 1 hr 20 mins, plus dough chilling time and tart cooling time
Active:
Makes: 6 pop tarts


INGREDIENTS
“For the dough: “
2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
1 teaspoon fine salt
2 sticks 8 ounces cold unsalted butter, cut into 1/2-inch cubes
2 large egg yolks
1/4 cup milk not nonfat

“For the brown sugar–cinnamon filling:”
5 tablespoons packed dark brown sugar
5 teaspoons granulated sugar
1 tablespoon all-purpose flour
3/4 teaspoon ground cinnamon

“To assemble the tarts:”
Flour, for rolling the dough
1 large egg
1 teaspoon water

“For the glaze:”
3/4 cup powdered sugar, sifted
4 teaspoons milk, plus more as needed
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract

INSTRUCTIONS

For the dough:
1. Whisk the flour, sugar, cinnamon, and salt in a large bowl until combined. Add the butter and toss
with your fingers until well coated in the flour mixture. Using a pastry blender or your fingers,
cut the butter into the dry ingredients until reduced to pea-size pieces.

2. Whisk the egg yolks and milk in a small bowl until combined. Add the egg-milk mixture to the flour
mixture and mix with your hands until large clumps form. Turn the mixture out onto a work surface
and knead briefly, smearing the butter into the dough with the heel of your palm until the dough
completely comes together, about 1 minute.

3. Divide the dough into 2 equal portions and shape into 2 (6-by-5-inch) rectangles. Wrap each tightlyin plastic wrap and refrigerate for at least 1 hour. Meanwhile, make the filling.

For the brown sugar–cinnamon filling:
1. Place all the ingredients in a small bowl and whisk until evenly combined; set aside.

To assemble the tarts:
1. Heat the oven to 375°F. Line a baking sheet with parchment paper; set aside.

2. Lightly dust a work surface with flour and roll 1 dough portion out into a rough 12-by-10-inch
rectangle, rotating the dough and reflouring the surface and rolling pin often to prevent the dough
from sticking. Using a pizza cutter or sharp knife, trim the dough to a 10-1/2-by-9-inch
rectangle. Cut that into 6 equal rectangles (each about 3 1/2 inches wide by 4 1/2 inches tall).
Using a flat spatula, transfer the rectangles to the prepared baking sheet, leaving about 2 inches
of space between each. Place the baking sheet in the refrigerator.

3. Whisk the egg and water in a small bowl until evenly combined; set aside.

4. Roll out the second dough portion to the same dimensions as the first, trim, and cut into 6
rectangles. Using a fork, prick the dough all over.

5. Remove the baking sheet from the refrigerator and brush a thin coating of the egg wash over each dough rectangle. Divide the brown sugar–cinnamon filling among the rectangles. Spread the filling into an even layer, leaving a 3/4-inch border.

6. Place the pricked rectangles on top of the brown sugar–cinnamon-covered rectangles. Press on the
edges to adhere, and push down gently on the filling to slightly flatten. Using a fork dipped in
flour, crimp the edges of the tarts. Bake until golden brown, about 23 to 25 minutes. Transfer to
a wire rack and let cool completely before glazing.

For the glaze:
1. Place all the ingredients in a small bowl and whisk until evenly combined. (You may need to add
more milk by the 1/2 teaspoon if the glaze is too thick.)

2. Set the wire rack with the tarts on it over a baking sheet. Using a spoon, drizzle about 1
tablespoon of the glaze over each tart. Let set before eating, about 15 minutes.

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