I have a confession. I have a serious weakness for pop-tarts, specifically the brown sugar cinnamon ones. Why are they just so good? Growing up, I was allowed to choose what special breakfast food I wanted to bring when we went on vacation and I remember always going for the pop-tarts. Looking back, I now realize why the sugar laden breakfast pastries were a special vacation treat, but as a kid I often tried to sneak them into the cart when I tagged along on grocery runs.
Recently I was caught in the airport without a snack during a long layover. As I perused the airport convenience store for healthy options, I couldn’t help but zone in on the brown sugar cinnamon pop-tarts totally calling my name. I hadn’t had a pop-tart in years and I ultimately gave in. They were just as good as I remembered and I immediately wondered if I could re-create them without all of the chemicals and preservatives. Luckily, many bloggers share my pop-tart obsession and have already attempted to create homemade versions.
I chose to combine several recipes and make them my own to come up with my ultimate version. These homemade pop-tarts are more pastry-like than the store bought version, but I really liked the straight out of the oven taste. The dough bakes up to form a flaky buttery crust and the cinnamon sugar interior is perfection. These would be delicious unfrosted, but the maple frosting hardens just slightly and adds the ultimate sweet crunch to every bite.
- 2 cups unbleached all-purpose flour
- 1 cup oat flour (old fashioned rolled oats pureed in food processor)
- 1/2 tsp. salt
- 6 tbsp. unsalted butter, chilled
- 3 tbsp. coconut oil, chilled
- 2 tbsp. maple syrup
- 6 to 8 tbsp. ice water
- 1 egg
- 1/2 cup packed light brown sugar
- 2 tsp. ground cinnamon
- 1 tbsp. all-purpose flour
- 1 large egg
- 2 tsp. milk
- 1/3 cup powdered sugar
- 2 to 3 tbsp. maple syrup
- Combine flours and salt for pastry in the bowl of a food processor. Cut in butter and coconut oil by pulsing the food processor, until the mixture is crumbly. Add the maple syrup. Add 1/4 cup of ice water and then add 1 tablespoon of water at a time, until the mixture comes together as a ball. Wrap the dough in plastic wrap and place in the fridge for 15-30 minutes.
- While the dough is chilling, make the filling. Combine brown sugar, cinnamon and flour together in a small bowl. In a separate bowl, combine the egg and 2 teaspoons of milk to form your egg wash.
- Preheat the oven to 350 degrees F. Remove the dough from the fridge and roll it out into a large rectangle, about 1/8 inch thick, on a floured surface. Cut dough into 3 x 4 inch rectangles and place them on a greased baking sheet. Use a pastry brush to brush the top of each rectangle with egg wash. Then place a heaping tablespoon of the filling mixture onto each rectangle. Spread it out so that there is still a border around the filling as seen in the pictures above. Brush another sheet of rectangles with egg wash and place those egg wash side down on top of the filling topped rectangles. Using your fingers, and a fork if you wish, push down around the filling and seal the edges of the pop-tart together. Poke holes in the top of each pastry to allow steam to escape. Bake 20-25 minutes, or until just golden brown.
- Allow the pastries to cool. Meanwhile, mix the frosting ingredients together. Once the pop-tarts have cooled, use a butter knife to frost them. Store in an airtight container at room temperature. They can be reheated in the oven at 350 degrees for about 10 minutes, if desired.