Brown Sugar–Cinnamon Pop Tarts

Name: Brown Sugar–Cinnamon Pop Tarts
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 6
Cuisine: Global
Ingredients: 5 Tbsps packed dark brown sugar; 1 large egg; 2 larges egg yolks; 1 Tbsp all-purpose flour; 5 teaspoons granulated sugar; 1 teaspoons ground cinnamon; 4 teaspoons milk, plus more as needed; 177 milliliters powdered sugar, sifted; 1 teaspoon fine salt; 227 grams sticks cold unsalted butter, cut into 1/2-inch cubes; 0 teaspoons vanilla extract; 1 teaspoon water

Brown Sugar–Cinnamon Pop Tarts is a vegetarian morn meal. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 418 calories, 2g of protein, and 33g of fat. From preparation to the plate, this recipe takes roughly 2 hours and 20 minutes. Head to the store and pick up brown sugar, granulated sugar, vanillan extract, and a few other things to make it today.

Instructions

Whisk the flour, sugar, cinnamon, and salt in a large bowl until combined.

Ingredients you will need

Cinnamon

All Purpose Flour

Sugar

Salt

Equipment you will use

Whisk

Bowl

Add the butter and toss with your fingers until well coated in the flour mixture. Using a pastry blender or your fingers, cut the butter into the dry ingredients until reduced to pea-size pieces.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Blender

Whisk the egg yolks and milk in a small bowl until combined.

Ingredients you will need

Egg Yolk

Milk

Equipment you will use

Whisk

Bowl

Heat the oven to 375°F. Line a baking sheet with parchment paper; set aside.Lightly dust a work surface with flour and roll 1 dough portion out into a rough 12-by-10-inch rectangle, rotating the dough and reflouring the surface and rolling pin often to prevent the dough from sticking. Using a pizza cutter or sharp knife, trim the dough to a 10-1/2-by-9-inch rectangle.

Ingredients you will need

Dough

All Purpose Flour

Roll

Equipment you will use

Baking Paper

Baking Sheet

Pizza Cutter

Rolling Pin

Knife

Oven

Cut that into 6 equal rectangles (each about 3 1/2 inches wide by 4 1/2 inches tall). Using a flat spatula, transfer the rectangles to the prepared baking sheet, leaving about 2 inches of space between each.

Equipment you will use

Baking Sheet

Spatula

Place the baking sheet in the refrigerator.

Equipment you will use

Baking Sheet

Whisk the egg and water in a small bowl until evenly combined; set aside.

Ingredients you will need

Water

Egg

Equipment you will use

Whisk

Bowl

Roll out the second dough portion to the same dimensions as the first, trim, and cut into 6 rectangles. Using a fork, prick the dough all over.

Ingredients you will need

Dough

Roll

Remove the baking sheet from the refrigerator and brush a thin coating of the egg wash over each dough rectangle. Divide the brown sugar–cinnamon filling among the rectangles.

Ingredients you will need

Brown Sugar

Cinnamon

Dough

Egg

Equipment you will use

Baking Sheet

Spread the filling into an even layer, leaving a 3/4-inch border.

Ingredients you will need

Spread

Place the pricked rectangles on top of the brown sugar–cinnamon-covered rectangles. Press on the edges to adhere, and push down gently on the filling to slightly flatten. Using a fork dipped in flour, crimp the edges of the tarts.

Ingredients you will need

Brown Sugar

Cinnamon

All Purpose Flour

Bake until golden brown, about 23 to 25 minutes.

Equipment you will use

Oven

Place all the ingredients in a small bowl and whisk until evenly combined. (You may need to add more milk by the 1/2 teaspoon if the glaze is too thick.)Set the wire rack with the tarts on it over a baking sheet. Using a spoon, drizzle about 1 tablespoon of the glaze over each tart.

Ingredients you will need

Glaze

Milk

Equipment you will use

Baking Sheet

Wire Rack