Hey there! Didn’t think I forgot about you, did ya?
Things have been busy around here between work, a little surprise you can read about here, trying to be an active healthy person even though winter has set in here in Vermont, and holiday celebrations ramping up with friends and family.
Now I need to brag on our friends for a minute – they all braved the tail end of a snowstorm to come to the cabin for Friendsgiving AND when one of their cars went a bit off the road, the surprise engagement cake they made for Jesse and I SURVIVED. How good looking is this cake??? Yes, it is half sprinkles for me and half peanut butter cups for Jesse. Our friends are pretty amazing. Besides that slight travel hiccup, Friendsgiving was a huge success and we had way more food than we could possibly eat.
Any who..when we held Friendsgiving at the cabin a few weeks ago, I had every intention of sharing this pop tart recipe with you shortly after, but I forgot to bring extra flour to roll out the dough and my pop tart was just not picture perfect (although, it still graced my insta feed as a little sneak peek). So I made this recipe again for actual Thanksgiving brunch – and it was everything my 10 year old self dreamed it would be.
Also, it’s worth noting that this blog already has a pop tart recipe on it, but they’re mini pop-tarts. Which are great for snacking, but when you’re looking to feed a crowd for brunch, cutting out mini pop tarts can get pretty dang tedious. Enter the Giant Homemade Pop Tart.
Homemade Brown Sugar Cinnamon Pop Tart
What You’ll Need
2 cups all-purpose flour
1 cup butter, cubed
1/4 cup cold water
1 teaspoon sugar
1 teaspoon apple cider vinegar
3/4 cups brown sugar & 2 teaspoons ground cinnamon, mixed together
1 1/2 cups powdered sugar
1/2 teaspoon ground cinnamon
1 tablespoon maple syrup
1-2 tablespoons almond milk or your choice of milk
1 tablespoon butter, melted
How to Whip it Up
To make the crust: In the bowl of a food processor fitted with the S Blade, pulse together flour and sugar. Add cubed butter and continue to pulse until butter is evenly distributed – you’re going for very course crumbs here. Add water and apple cider vinegar, continue to run on low until dough just comes together. Do not over blend – you want some chunks of butter in there! Remove dough some food processor, shape into small rectangle and wrap in plastic. Chill for at least 30 minutes or up to 3 days.
Once chilled, on a floured surface, roll out dough into a large rectangle about 1/8″ thick (I tried to make mine about 12×18, but small is fine!). Spread brown sugar cinnamon filling out evenly onto 1/2 of the rectangle. Fold dough over filling (I used a sharp knife to cut my edges/corner straight) and use a fork to crimp the edges together. Brush entire top with melted butter.
Bake at 375° until golden brown on top and edges are flakey – about 30 minutes. Let cool 15 minutes before spreading glaze on top or your glaze will melt into the pop tart.
To make the glaze, whisk all glaze ingredients together in a small bowl until smooth. You want your glaze to be pretty thick to achieve that pop tart looking frosting – so you may need to add more powdered sugar. Keep whisking and adding powdered sugar until the glaze no longer runs off the whisk.
Glaze top of cooled pop tart. Slice into sharing size pieces or take a fork straight to the whole giant pop tart. Enjoy!
Yields 1 giant homemade pop tart.
Baker’s Notes & Variations
Vegan Friendly: You can make this pop tart vegan by following my coconut oil pie crust recipe. Just use all purpose flour for the entire recipe instead of partially whole wheat flour. Use a tablespoon more coconut oil to brush the top of the pop tart.
Make sure to CHILL that dough. Cold dough is critical to making a good, flakey crust.
Have extra crust bits? Roll them up with more brown sugar and cinnamon to make pie crust pinwheel cookies!