Why does packaged brown sugar harden?

Homemade Frosted Brown Sugar Cinnamon Pop Tarts

If you like pop tarts you'll love my homemade frosted brown sugar cinnamon pop tarts.100% from scratch.The frosting sets in after an hour and makes them identical to the originals.

Hello! (I'm wiping pop tart crumbs off my keyboard.)

I made a homemade version of my favorite high school snack. My high school vending machines never had anything interesting (mixed nuts, stale granola bars), but they did have pop cakes. In just one taste. The BEST taste in the world.

Frosted Brown Sugar Cinnamon - the toaster pastry that puts all other toaster pastries in the shade. The food of which heaven is made. The unpacking of these silver covers is the sound of singing angels. Law?

When I was 15, I ate two brown sugar and cinnamon pop cakes at a time in about 20 seconds twice a day - and didn't care for the processed garbage that was flowing into my body for a second. Oh, having a teenager's metabolism back on ...

It's been far too long since I've tried one of life's greatest pleasures, so I set out to make my own. None of the unrecognizable ingredients, all cinnamon goodness. And frosting. So much frosting. And brown sugar !!! Sweet, sweet brown sugar.

Can you say i'm a little excited ?!

I will be honest It's not easy to make pop tarts at home, 100% from scratch. It's not impossible, and this recipe shouldn't intimidate you either - but you need to take the time, read all of the directions before you start, and be patient. There are many stages, but I have roughly 1 billion photos to walk you through these.

I strongly recommend reading each step and looking at each photo before you begin.

Okay pop tart lovers, here are my homemade brown sugar cinnamon pop tarts. With pictures of the process and the full recipe written down.

(just keep scrolling, just keep scrolling ...)

First step. Use homemade pie crust as a pastry. My homemade pie crust is simple. Nothing fancy or intimidating. My butter cake crust uses both shortening and butter for optimal flakiness and tenderness. These fats must be COLD.

You will also need very cold ice water.

Why the emphasis here on temperature? Keeping your dough as cold as possible will keep the fat from melting. If the butter melts before baking, you will lose the flakiness of the pie crust. If the lumps of fat melt in the oven as you bake the pop tarts, their steam will help break the crust up into several flaky layers. Warm fats and water add a hard, crispy crust instead of the nice, flaky crust you want for the pop pies.

After the two slices of pastry have cooled as described in the recipe below, take one out of the refrigerator and let it come to room temperature for about 15 minutes. This makes it much easier to roll out the dough.

Roll the disc into a rectangle about 3 mm (1/8 inch) thick. The overall size is 9 × 12 inches. Cut off the sides of this rectangle as needed. Cut the dough into three even sections, then cut each section into three sections. Does that make any sense?

Use a pizza cutter for ease. It's the easiest tool for this process. At the end there are 9 rectangles with a size of 3 × 4 inches each. These will be the bottoms of your homemade pop pies.

Place each rectangle on a baking sheet lined with parchment paper or a silicone baking mat. Place the baking sheet in the refrigerator and repeat with the second half of the batter.

Leave the dough during work always chilled .

Roll the second slice into a rectangle and cut it into 9 even rectangles as you did with the first half of the dough. These nine rectangles form the top of your homemade pop cakes. Place the baking sheet in the refrigerator while you make the brown sugar and cinnamon filling.

The filling! This is the best little filling that has ever come out of my kitchen. I say this because brown sugar is my favorite baking ingredient.

The homemade pop tart filling made from brown sugar and cinnamon consists of a lot of cinnamon, a lot of brown sugar and a touch of flour. That's all, just 3 ingredients.

Mix it with a fork, or better yet, your fingers. Messy recipes are the best recipes.

Before you fill the homemade pop tarts, you need to brush the bottom with a little egg detergent. This helps the filling "melt" and stick to the bottom. We're also going to egg wash the tops of the pop pies.

Wash my egg = 1 beaten egg, 2 teaspoons of milk.

(Thanks for the new baking brush, Jaclyn!)

A few more steps.

Place 1 heaping tablespoon of the filling on each rectangle. I used the back of my measuring spoon to spread it around. Leave a margin of about 6 mm around the rectangle. Coat the rectangular "tops" of the pop cakes with egg detergent. Place with the egg facing down on the filled bottom. Poke holes in the top of each pastry to allow the steam to escape. This will help make your pop tart pie nice and flaky. I poked 8 holes with a toothpick.

Seal the edges by crimping with a fork.

Now put the ready-to-bake pop cakes in the refrigerator. Let the pop tarts rest before baking. This makes the pastry firmer since it was at room temperature for so long at this point. Chill for 20 minutes while the oven preheats. After cooling, wash the tips with the egg. This egg wash gives your pastries that beautiful golden sheen.

Now it's time to bake, then freeze. A picture of these steps:

The frosting is so easy. It's more of a glaze than a frosting.

Just a few ingredients like powdered sugar, vanilla, cinnamon and milk. Whisk until a little thick but still a little runny. Use a knife or the back of a spoon to spread the homemade pop tarts on top.

The pop tarts are finally ready to eat. 🙂

I told you this isn't the easiest of my recipes - but it sure isn't the hardest. I really want you to try this! My homemade pop cakes taste just like the original, but 10x better. I can't believe I just typed this. But seriously! Store-bought pop cakes don't give you a flaky, slightly crumbly crust. You just get ... crumbles. Do you know what i'm doing And you get roughly double the amount of filling with my homemade version.

The frosting isn't an exact copycat as there are no preservatives, brown food coloring, or weird things - but it's absolutely amazing, along with the warm homemade pastries and brown sugar and cinnamon filling. It takes about 1 hour for the icing to harden. We loved these homemade pop tarts the next day. The frosting is slightly hardened, which makes them taste much more like the originals. I think Kevin ate 4 that day.

Back to metabolism ... um, can I swap mine for Kevin's? I look at a pop cake and I feel heavier. That's why I train. Enjoy homemade pop tarts with brown sugar and cinnamon. And this .

Did you make it this far Have fun with this recipe!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all of the SBA recipes you have created. ♥

Ingredients:

Pastries 1

  • 2 and 1/2 cups (315 g) all-purpose flour (measured correctly)
  • 1 and 1/4 teaspoons of salt
  • 6 tablespoons (90 g) unsalted butter, chilled and diced
  • 3/4 cup (154 g) vegetable fat, chilled 2
  • 1/2 cup (120 ml) ice water

To fill 2

  • 1 cup (100 g) packaged dark or light brown sugar
  • 2 teaspoons of ground cinnamon
  • 1 tablespoon (8 g) all-purpose flour
  • Egg flush: 1 large egg mixed with 2 teaspoons of milk

glaze

  • 3/4 cup powdered sugar (90g), sifted
  • 1 tablespoon (15 ml) milk and more as needed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract

Directions:

  1. For the pastry: This is the same recipe as my homemade pie crust. See step-by-step photos if you need artwork for making the pastry. I usually make the pastries the night before. First mix the flour and salt in a large bowl. Add cold unsalted butter and fat. Using a cookie cutter or two forks, cut the butter and shortening until the mixture is coarsely ground (pea-sized streusel with a few larger pieces of fat is fine). Measure 1/2 cup of water in a glass. Add ice. Stir it around. Slowly drizzle 1 tablespoon at a time into the very cold water and stir with a large spatula after each added tablespoon of water. Do not add more water than you need. Stop adding water if the dough starts to clump.
  2. Roll out the dough on a floured work surface. The dough should come together easily and not feel overly sticky. Shape the dough into a ball. Divide in half. Use your hands to flatten each half into 1 inch thick slices. Wrap each tightly in plastic wrap. Store in the refrigerator for at least 2 hours (or up to 5 days or up to 3 months in the freezer).
  3. Assemble Pop-Tarts: Take 1 chilled sheet of dough out of the refrigerator and let stand for 15 minutes at room temperature. This makes rolling and working the dough easier. Keep the other CD in the refrigerator. After 15 minutes, place the disc on a lightly floured work surface and roll it into a rectangle with a thickness of approx. 5 cm and a size of approx. 25 cm x 25 cm. Cut the sides as needed. Always be gentle with your dough. You don't want it to tear apart. Cut each piece of dough into thirds and each third again into thirds. You will receive 9 rectangles, each 3 × 4 inches in size. Use a ruler to make this process easier and more accurate.
  4. Place each of the 9 rectangles on a baking sheet lined with parchment paper or a silicone baking mat. The pop pies don't spread out much in the oven, so you can place them relatively close together. Put the baking sheet in the refrigerator. Roll the second slice into a rectangle and cut it into 9 even rectangles as you did with the first half of the dough. These nine rectangles form the top of your homemade pop cakes. Place the baking sheet in the refrigerator while you make the brown sugar and cinnamon filling.
  5. Making the filling: Mix the brown sugar, cinnamon, and flour in a small bowl. Put aside. Take 1 baking sheet with rectangles out of the refrigerator. Wash the entire area of ​​each rectangle with a brush. This will be the bottom of your pop tartlets, and washing the eggs will help put the lid on. Place a heaping tablespoon of the prepared brown sugar filling in the center of each rectangle and distribute it so that there is about 2 cm of space around the edges. Brush the second baking sheet with egg detergent and place each rectangle on top of the rectangles covered with the filling - side down - to wash the egg. Press firmly around the filling pocket with your fingertips and seal the dough on all sides.
  6. Poke holes in the top of each filled pastry to allow the steam to escape. This will help your pop tart pastries turn out nice and flaky. I poked 8 holes with a toothpick. Seal the edges by crimping with a fork to prevent the sides from opening when the pop tarts are baked. Keep the filled pop cakes in the refrigerator for at least 20 minutes and up to 1 hour. This cooling allows the pop cakes to rest before baking. It also strengthens the pastry as it was at room temperature for so long at this point.
  7. Preheat oven to 350F degrees. Once the unbaked pop tarts have cooled for 20 minutes, remove them from the refrigerator and brush the tops with the remaining egg wash. This egg wash gives your baked goods that beautiful golden sheen. Bake for about 22-28 minutes or until golden brown and turn the pan halfway through baking. Let the baked pop tarts cool in the pan for about 5 minutes before glazing them.
  8. Making the glaze: In a medium bowl, whisk all of the icing ingredients together until a uniform consistency is achieved. You want a thick glaze, but not too thick to be difficult to spread. Add another teaspoon of milk if needed. Use a spoon or knife to glaze each pop cake. The glaze sets easily in about an hour if you prefer to wait that long.
  9. Store pop tarts in an airtight container at room temperature for 3 days or in the refrigerator for 6 days. Bake in a 350F oven for 10 minutes to heat up.

Prepare / freeze tip: Baked and unglazed pop tarts freeze well, up to 3 months. Thaw and warm up as described in step 9. I'm not sure if I should reheat in a toaster.

Recipe Notes:

  1. I'm sure store-bought pastries would be fine, but this homemade version creates the unique, flaky, slightly crispy, yet tender texture that you know and love from regular pop pies. I prefer shortening my pie crust and pastry dough recipe for the best texture. If you want, you can also use your own favorite pie crust recipe that uses butter only. Butter cannot be substituted for shortening in this particular pastry recipe.
  2. Get creative! Use your favorite fillings in place of brown sugar cinnamon. Like jam, nutella, etc.

Adapted from King Arthur Flour

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Here are some things I used to make today's recipe.

Glass mixing bowls | Cookie Cutter | Rolling pin | Silpat baking mat | Baking tray | Pizza cutter | Pastry brush

More breakfast recipes.

🙂

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