The nostalgic taste of brown sugar and cinnamon with a pop of vanilla in tasty hand held treats. Instead of the dry store bought taste, these are tender and flaky with just the right amount of crunch
- Medium
- 90 mins
- 13 servings
Ingredients
For the Crust
- 3 ½ cups AP flour, extra for dusting
- 1 tsp salt
- 3 sticks unsalted butter, chilled
- 12-16 tablespoons ice water
For the Egg Wash
- 2 tsp Rodelle vanilla paste
- 2 large eggs
For the Filling
- 2 tbsp flour
- ½ cup light brown sugar
- ½ cup dark brown sugar
- 1 tbsp cinnamon
- ½ tsp salt
For the Vanilla-Cinnamon Icing
- 1 ½ cups confection sugar
- 1 tsp Rodelle vanilla paste
- ½ tsp cinnamon
- 2 tbsp whole milk
Uses
Directions
- Place flour for crust and salt in a medium mixing bowl and combine.
- With hands or pastry cutter blend cold cubed butter gradually, until mixture is shaggy and butter is about pea size.
- In increments of 4 tablespoons add ice water until dough starts to come together. Stop before it gets sticky to touch, less is more for flaky crust.
- Once crust dough is combined, place in refrigerator to rest for 30-40 minutes.
- Once dough has rested remove and roll out into 1/8 in thick rectangle. Using a paring knife or metal bench scrapper cut matching 5”x4” rectangles out of rolled dough.
- These will make the tops and bottoms of your pop tart.
- Refrigerate rectangles for 20 minutes and make pastry filling and egg wash. Preheat the oven to 350F.
- Once dough has chilled, remove and brush vanilla egg wash with pastry brush on the base of the pastry. This will be the “glue” that holds them together.
- Scoop about 1 tablespoon of filling on top of egg washed crust and spread gently with fingers (make sure to leave some space from the edge, so top and bottom can be sealed.
- Place matching crust on top of filling covered crust and seal edges by firmly pressing with a fork. With the same fork gently puncture a few holes in the top crusts, so air can escape while baking.
- Once all pastries have been assembled, egg wash the tops before placing in the oven.
- Bake for 18-22 minutes or until edges and tops are golden.
- Remove from oven and cool. While pastries cool on cooling rack lined with parchment, make icing.
- In a bowl combine icing ingredients and whisk until smooth. Using an off set spatula or spoon carefully ice each pastry once cool.
- Let icing set, enjoy or store in an airtight container in the refrigerator or freezer.
Tips
- When cutting rectangles out of crust, using a precut parchment paper guide may help make more consistent cuts.
- If you are going to want to “toast” or reheat before eating, cut cooking time down by 5 minutes and reheat at 350F for 10 minutes if refrigerated and 12 if frozen.
- Frozen pasties can keep for about 6-8 weeks, refrigerated for 5 days.
This recipe was created for Rodelle by Morgan Osborne, part of ADM's Culinary Team. Photos by Amanda at @frommetovuu.