Ingredients
The following ingredients have 4 Servings
- 2 ready-made pie crusts
- 1/2 cup packed brown sugar
- 1 tsp ground cinnamon
- 1 tbsp all-purpose flour
- 1 large egg
- 2 tsp water
- 3/4 cup powdered sugar
- 1/3 cup brown sugar
- 1 tbsp milk (plus more as needed)
- 1/2 tsp vanilla extract
Instruction
- Preheat oven to 350 degrees and grease a baking sheet.
- Unroll one pie crust, and press or roll out to an 11-inch circle. Gently press the pie crust into an ice cube tray, creating deep wells.
- In a small bowl, stir together ½ cup brown sugar, cinnamon and the flour to create the pop tart filling.
- Spoon the filling into the pie crust wells, dividing evenly. You may need to press the filling down gently.
- Unroll the second pie crust, and repeat the process of pressing or rolling out to an 11-inch circle. Carefully drape the second pie crust on top of the filled ice cube tray. Press around all edges and between the wells to seal the pie crusts together.
- Trim pie dough with kitchen shears, leaving a ½-inch border around the ice cube tray. Fold and roll edges to seal.
- Invert the ice cube tray onto the prepared baking sheet. Cut the mini pop tarts apart (a pizza cutter works great for this step!).
- Using a fork, quickly press around the edges of each pop tart to seal the filling inside.
- Make an egg wash by combine egg and water in a small bowl, whisking until pale and frothy. Using a pastry brush, brush the egg wash onto the pie dough.
- Bake the homemade pop tarts 18 to 20 minutes, until golden on the bottoms. Let cool for five minutes.
- Meanwhile, make the pop tart glaze by mixing the powdered sugar, ⅓ cup brown sugar, milk and vanilla in a microwave-safe bowl. Microwave for 25 to 30 seconds, then stir until smooth.
- Frost the tops of your pop tarts, and serve (after ensuring that the filling is not too hot to eat), or let cool completely before storing in an airtight container.
