Categories: Breakfast, Poptarts
Ingredients
- 13 oz. unsalted butter, room temperature
- 1/3 cup & 1 Tbsp milk, room temperature
- 1 yolk, room temperature
- 1 tsp sugar
- 1 tsp salt
- 3 1/2 cup flour
- Brown-Sugar Cinnamon Filling:
- 1 egg white, room temperature
- 3/4 cup powdered sugar
- 1/4 cup brown sugar
- 1 Tbsp cinnamon
Directions
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In food processor, combine butter, milk, yolk, sugar and salt and pulse until roughly blended. Add the flour and pulse until it just starts to come together. Form into a disc and wrap in saran wrap, chill at least 3 hours.
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Filling:
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In food processor, combine all ingredients and blend until well combined.
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Assembly:
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Roll the dough into a rough square, dusting with flour, until 1/8" thick. Cut dough into 4″×6″ rectangles. Pair the rectangles for tops and bottoms. Brush the edges of your bottom with a whisked egg. Place a large dollop of filling on inside the egg wash, then spread it evenly. The amount of filling is up to you, but you can see in the pic below how much I did. Place the top sheet of dough on top and press firmly but gently onto the bottom sheet. Chill your Pop-Tarts for 30 minutes.
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Oven to 350F. Bake for abut 15 minutes or until just starting to brown. Let sit until room temp. Frost with a milk and powdered sugar frosting with just a bit of cinnamon added.