It’s Secret Recipe Club day again! This month, within about 2 minutes of getting my assigned blog, Pumpkins and Peonies, I knew exactly that I’d be making these PopTarts. The Brown Sugar and Cinnamon PopTarts were always my favorite flavor growing up, and I was so excited to try making some from scratch. There are so many tasty looking recipes on Jess’s blog, and I can’t wait to try her Cinnamon Roll Muffins and Grandma’s Creamy Baked Macaroni ‘n Cheese. I mean, everything just looks so delicious!
So, let’s talk some more about these PopTarts. They taste a lot like real PopTarts, but SO much fresher. They’re a little time intensive, and it’s a lot easier to just go grab a box of PopTarts from the store, but man, the taste of these is worth the time it takes to make them. So, let’s just all agree that you’re going to make these for breakfast next weekend, ok? You won’t be sorry.
A note: Jess’s recipe called for heavy whipping cream in the glaze, but I used milk because Target had not even one container of heavy whipping cream, and I didn’t feel like going to another store. It still tasted good though!
Makes 9 PopTarts
for the crust:
2 1/2 cups flour
1 tsp salt
1 tsp sugar
1 cup butter, cold and cut into pieces
1/4 cup cold water
for the filling:
1/2 cup brown sugar
1 1/2 tsp cinnamon
4 tsp flour
for the glaze:
1/4 cup powdered sugar
1 tsp cinnamon
3-4 tbsp milk
Place the remaining 9 rectangles on top of the filling and press along the edges to seal. Use the tines of a fork around the edges to completely seal. Prick the tops of the PopTarts with a fork to allow for escaping steam while baking. Brush the tops of the PopTarts with the remaining egg mixture.
Adapted from Pumpkins and Peonies
What’s your favorite PopTart flavor?