Irresistible Maple Brown Sugar Cinnamon Pop Tarts

Pop Tarts are a favorite treat in our house. The fall season inspires these brown sugar cinnamon pop tarts with maple icing. The crumbly tart dough pairs nicely with the sweet filling. Maple icing adds that fall feel. Bake up a batch and freeze them for easy fall breakfasts!

You will need ...

For the dough

Unsalted Butter, softened, 1 Cup and 2 T
Powdered Sugar, 1 1/2 Cups
Egg Yolks, 6
All Purpose Flour, 4 1/2 Cups
Salt, 3/4 tsp

For the filling

Brown Sugar, 1 Cup packed
Unsalted Butter, melted, 2 T
All Purpose Flour, 3 T
Ground Cinnamon, 2 tsp

For the icing

Maple Syrup, 1/4 Cup
Heavy Cream, 1/3 Cup
Powdered Sugar, 2 Cups
Molasses, 1 tsp
Salt, 1/4 tsp

Step One - Make the Dough

In the bowl of a stand-up mixer, place the softened butter and mix with the paddle attachment for a few minutes to soften the butter. Then, add in the powdered sugar and mix until smooth. Throw in the salt, too.

Next, add in the egg yolks. Mix on medium until smooth and fluffy. Then, add in the flour gradually and mix until combined.

Separate the dough into about 3 or 4 smaller portions, about 1 inch thick. Then, wrap each portion tightly in plastic wrap. Refrigerate for at least two hours or overnight.

Step Two

Once the dough is chilled, roll it out into sheets. To prevent sticking, I use powdered sugar (instead of flour) as it is already in the dough and it doesn’t dry it out as much as flour would. Roll the dough out to be just under 1/4″ thick.

Then, cut out the rectangles that will be the outsides of the pop tarts. Be sure to measure so that all the rectangles are the same size. Place them on a tray and separate them with parchment paper so they don’t stick together. Place them in the freezer to chill while you make the filling.

Step Three - Make the Filling

To make the filling, place ingredients in a bowl and mix until well combined.

Step Four - Assemble the Tarts

First, make some egg wash with an egg and about 1 T of water. Mix together in a small bowl.

Take one piece of tart dough and spread a layer of the filling in the center. Leave about a knuckle’s worth of space all around to adhere the top layer of dough. Using a pastry brush, brush the egg wash along the border that you made and then place a second tart dough piece on top. Next, take a fork and use it to crimp all four edges of the pop tart. Press hard enough to cause the bottom and top rectangles to seal, but not hard enough to cut the dough. Then, use the fork to pierce a few holes into the TOP layer of tart dough only (to allow the steam to escape). Finally, egg wash the tops of the tarts to help it become golden when baking.

Place the completed tarts in the fridge and let them chill for about 30 minutes before baking.

Step Five - Bake the Tarts

Preheat the oven to 375 degrees F.

Place the tarts on a parchment lined baking sheet about 2 inches apart. Bake them in the oven for about 20-25 minutes or until the edges are golden brown. Let cool on the sheet trays for about 30-45 minutes or until the tarts are cool to the touch.

NOTE: If you notice them puffing up a lot during baking, it is a good idea to use a fork or a small knife to pierce the tops again to let the steam out.

Step Six - Make the Icing

While the tarts are cooling, make the maple icing. Place the powdered sugar and the salt in a medium sized bowl. Add in the maple syrup, the cream, and the molasses. Slowly whisk the ingredients together until smooth. Consistency should be similar to toothpaste. If your icing is ready before the tarts are cool, place some plastic wrap over the bowl to prevent it from hardening.

Step Seven

Spread the icing over the center of each pop tart. Let the icing set before serving or storing (usually takes a few hours). If your kids are like mine, you’ll want to throw some sprinkles on before the icing sets. Enjoy!

The pop tarts can be wrapped and frozen for several months. Take one out the night before, and it should be ready to eat in the morning for breakfast. It is not ideal to put them in the toaster oven as the icing may melt and get messy.

The Mom Touch