Vanilla Brown Sugar Pop Tart

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
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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
  1. Place flour for crust and salt in a medium mixing bowl and combine.
  2. With hands or pastry cutter blend cold cubed butter gradually, until mixture is shaggy and butter is about pea size.
  3. 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.
  4. Once crust dough is combined, place in refrigerator to rest for 30-40 minutes.
  5. 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.
  6. These will make the tops and bottoms of your pop tart.
  7. Refrigerate rectangles for 20 minutes and make pastry filling and egg wash. Preheat the oven to 350F.
  8. 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.
  9. 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.
  10. 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.
  11. Once all pastries have been assembled, egg wash the tops before placing in the oven.
  12. Bake for 18-22 minutes or until edges and tops are golden.
  13. Remove from oven and cool. While pastries cool on cooling rack lined with parchment, make icing.
  14. In a bowl combine icing ingredients and whisk until smooth. Using an off set spatula or spoon carefully ice each pastry once cool.
  15. 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.