Homemade Brown Sugar Cinnamon Poptarts
Homemade Brown Sugar Cinnamon Poptarts
- 2 1/2 cups all-purpose flour (spoon & leveled)
- 1 1/4 tsp salt
- 6 tbsp unsalted butter, chilled and cubed
- 3/4 cup vegetable shortening, chilled
- 1/2 cup ice water
- 1/2 cup packed dark or light brown sugar
- 2 tsp ground cinnamon
- 1 tbsp all-purpose flour
- 1 large egg mixed with 2 tsp milk
- 3/4 cup confectioner’s sugar, sifted
- 1 tbsp milk, plus more as needed
- 1/2 tsp ground cinnamon
- 1/4 teaspoon pure vanilla extract
FOR THE PASTRY:
- First, mix the flour and salt togetherin a large bowl. Add cold unsaltedbutter and shortening. Using a pastry cutter ortwo forks, cut the butter andshortening until the mixture resembles coarse meal (pea-sized crumbleswith a few larger bits of fat is okay). Measure 1/2 cup of waterin a glass. Addice. Stirit around. Slowly drizzle in the very cold water 1 tbsp at a time,stirring with a large spatula after every tbsp of waterthat you add. Do notadd any more waterthan you need to. Stop adding water when the doughbeginsto clump. Roll out the dough on a floured work surface. The doughshould come together easily and should not feel overly sticky. Form thedough into a ball. Divide in half. Flatten each half into 1-inch thick discsusing your hands. Wrap each tightly in plastic wrap. Refrigerate for at least 2hours(or up to 5 days orin the freezerfor up to 3 months).
ASSEMBLE THE POPTARTS:
- Remove 1 chilled dough disc from the refrigerator and allow it to sit atroomtemperature for 15 minutes. This will help make the dough easierto roll andwork with. Keep the other disc in the refrigerator. After 15 minutes, placedisc onto a lightly floured work surface, and roll it into a rectangle about 1/8inch thick and 9-12 inchesin size. Trim the sides as needed. Always be gentlewith your pastry dough. You don’t want it to tear. Cut each piece of doughinto thirds and each third into thirds again. You will end up with 9rectangles, each measuring 3-4 inches. Use a rulerto help make this processeasier and more accurate. Place each of the 9 rectangles onto a baking sheetlined with parchment paper or a silicone baking mat.
- The poptarts will notspread in the oven much,so you may place them relatively near one another. Place the baking sheet in the fridge.Rollsecond disc out into a rectangle and cut into 9 even rectangleslike you did with the first half of the dough. These nine rectangles willbe the tops of your homemade poptarts. Place the baking sheet into the refrigerator as you make the brown sugar cinnamon filling.
FOR THE FILLING:
- Mix the brown sugar, cinnamon and flour together in a small bowl. Set aside. Remove 1 baking sheet of rectangles from the refrigerator Brush egg wash over the entire surface of each rectangle. These will be the bottoms of your poptarts and the egg wash will help glue the lid on. Place a heaping thsp of the prepared brown sugar filling into the center of each rectangle and spread it around, leaving around 1/4 inch of space on the edges. Brush the second baking sheet of rectangles with egg wash, then place each rectangle on top of the filling topped rectangles, egg wash side down. Use your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Poke holes in the tops of each filled pastry to allow the steam to escape. This helps get your poptart pastry nice and flaky. I used a toothpick to poke 8 holes in each. Seal the edges by crimping with a fork to prevent the sides from opening as the poptarts bake. Refrigerate the filled poptarts uncovered for at least 20 minutes and up to 1 hour. This chilling let the poptarts rest before baking. It also firms up the pastry, since it has been out at room temperature for so longat this point.
- Preheat Oven to 350 degrees. Once unbaked poptarts have chilled for 20 minutes, remove from the refrigerator and brush the tops with the remaining egg wash. This egg wash will give your pastry that beautiful golden sheen. Bake for about 22-28 minutes or until they’re golden brown, rotating the pan halfway through baking. Let the baked poptarts cool on the pan for about 5 minutes, then transfer to a wire rack to cool completely before glazing.
FOR THE GLAZE:
- Whisk all of the glaze ingredients together in a medium bowI until it reaches a spreading consistency. You want a thick glaze, but not too thick that it is hard to spread. Add another tsp or two of milk if needed. Use a spoon or knife to glaze each poptart. The glaze will slightly harden in about an hour, if you prefer to wait that long Store poptarts in an airtight container at room temperature for 3 days or in the refrigerator for 6 days. To reheat, bake in a 350 degree oven for 10 minutes.
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