Frosted Brown-Sugar Pop-Tarts

Wick’s Pies was looking for food bloggers to compete in a food blogger recipe challenge.  I am honored that I was one of the 30 bloggers chosen for this contest.

Each food blogger was sent Wick’s 9” Dough Circles to create original recipes in the following 3 categories:

• Center of the Plate (Entrée)
• Dessert
• Breakfast

For the breakfast category, I immediately wanted to attempt to make a Pop-Tart.  My favorite flavor is Frosted Brown Sugar, followed by the S’more’s as a close second.

I used one 9″ round and made 2 and 1/2 tarts.  I cut a piece of paper to the size I wanted and then cut 2 equal pieces per tart.  I rolled out the remaining scraps and made one that almost looked like the shape of an empanada.

Once you roll and cut out the dough, place dough back into fridge to stay chilled while you make the filling.  Once you make the filling and assemble the tarts, you will want to place back into fridge at least 20 minutes before you bake in the oven.

The filling is ONLY 3 ingredients – cinnamon, brown sugar and flour!  The icing even has a touch of cinnamon as well.  Oh, so good!!!  I want to make a full sheet pan version next!!  Stay tuned.

Wick’s Pie Crusts is unlike ANY other pie brands in your grocer’s freezer.  Every pie baker and pie lover knows the crust makes all the difference.  Wick’s Pies remains loyal to a slower, more traditional pie baking method – involving small-batch mixers and dough-rolling process that takes the time necessary to achieve a genuine flaky crust.

Frosted Brown-Sugar Pop-Tarts

 

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Prep time

1 hour

Cook time

20 mins

Total time

1 hour 20 mins

 

Author: Sweet Dash of Sass

Cuisine: Breakfast

Serves: 2.5

Ingredients

• 1 - Wick's Pie Crust Round - thawed
• 1 egg, lightly beaten with 1 TBSP milk
• ½ cup brown sugar
• 1 TBSP flour
• 2 tsp cinnamon
• Glaze:
• ⅓ cup powder sugar
• ¼ tsp cinnamon
• ¼ tsp vanilla
• ½ TBSP Milk

Instructions

1. Take pie crust and let thaw 15-20 minutes. Lightly roll out to thin a bit.
2. Cut a piece of paper to the size pop-tart you want. I cut to fit 4 equal rectangles (2 tarts) and used scraps to make an extra ½ of one.
3. Once you cut out the tarts you want, lay on baking sheet lined with parchment and place into fridge.
4. In a small bowl, mix filling ingredients: cinnamon, brown sugar, and flour.
5. In another small bowl, lightly beat an egg with 1 TBSP milk and set aside.
6. Pull dough rectangles out of oven. Brush all 4 tarts with beaten egg mixture.
7. Equally spread the filling ingredients onto 2 dough tarts only leaving ¼ inch edge to allow edges to stick together.
8. Take other 2 dough rectangles and place egg wash side down on top of the filling portion. Take a fork and crimp edges all around. Poke a few holes on top of tart.
9. Place assembled tarts into refrigerator to chill for 20-45 minutes.
10. Pre-heat oven to 350 degrees.
11. When you pull tarts out of fridge, entire top/sides of both tarts with egg wash.
12. Bake for 20-25 minutes until golden brown.
13. Let tarts cool on baking sheet for 10 minutes and cool completely on a wire rack.
14. To make the frosting: mix all glaze ingredients. Use more or less milk if needed. You want a very thick glaze. If it becomes too runny, add additional powdered sugar.
15. Spread glaze over tarts once they have completely cooled. Let sit for at least an hour to allow glaze to harden like a Pop-Tart, or you can eat as is. OOOOOhhhhh so good!

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