Cinnamon Sugar Pop Tarts

These cinnamon sugar pop tarts are far from the processed store bought version that we're all familiar with. With a flakey pastry reminiscent of tender pie crust and and a filling with just enough sweetness, these are sure to become a new breakfast (or snacking) favorite! You may want to double (or even triple) this recipe!

Cinnamon Sugar Pop Tarts (courtesy of chow.com)

http://www.chow.com/recipes/29473-brown-sugarcinnamon-pop-tarts

For the dough:

• 2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon fine salt
• 2 sticks (8 ounces) cold unsalted butter, cut into 1/2-inch cubes
• 2 large egg yolks
• 1/4 cup milk (not nonfat)

For the brown sugar–cinnamon filling:

• 5 tablespoons packed dark brown sugar
• 5 teaspoons granulated sugar
• 1 tablespoon all-purpose flour
• 3/4 teaspoon ground cinnamon

To assemble the tarts:

• Flour, for rolling the dough
• 1 large egg
• 1 teaspoon water

For the glaze:

• 3/4 cup powdered sugar, sifted
• 4 teaspoons milk, plus more as needed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon vanilla extract

INSTRUCTIONS

For the dough:

1. Whisk the flour, sugar, cinnamon, and salt in a large bowl until combined. Add the butter and toss with your fingers until well coated in the flour mixture. Using a pastry blender or your fingers, cut the butter into the dry ingredients until reduced to pea-size pieces.
2. Whisk the egg yolks and milk in a small bowl until combined. Add the egg-milk mixture to the flour mixture and mix with your hands until large clumps form. Turn the mixture out onto a work surface and knead briefly, smearing the butter into the dough with the heel of your palm until the dough completely comes together, about 1 minute.
3. Divide the dough into 2 equal portions and shape into 2 (6-by-5-inch) rectangles. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour. Meanwhile, make the filling.

For the brown sugar–cinnamon filling:

1. Place all the ingredients in a small bowl and whisk until evenly combined; set aside.

To assemble the tarts:

1. Heat the oven to 375°F. Line a baking sheet with parchment paper; set aside.
2. Lightly dust a work surface with flour and roll 1 dough portion out into a rough 12-by-10-inch rectangle, rotating the dough and reflouring the surface and rolling pin often to prevent the dough from sticking.Using a pizza cutter or sharp knife, trim the dough to a 10-1/2-by-9-inch rectangle.Cut that into 6 equal rectangles (each about 3 1/2 inches wide by 4 1/2 inches tall).Using a flat spatula, transfer the rectangles to the prepared baking sheet, leaving about 2 inches of space between each.Place the baking sheet in the refrigerator.
3. Whisk the egg and water in a small bowl until evenly combined; set aside.
4. Roll out the second dough portion to the same dimensions as the first, trim, and cut into 6 rectangles. Using a fork, prick the dough all over.
5. Remove the baking sheet from the refrigerator and brush a thin coating of the egg wash over each dough rectangle.Divide the brown sugar–cinnamon filling among the rectangles. Spread the filling into an even layer, leaving a 3/4-inch border.
6. Place the pricked rectangles on top of the brown sugar–cinnamon-covered rectangles.Press on the edges to adhere, and push down gently on the filling to slightly flatten.Using a fork dipped in flour, crimp the edges of the tarts.Bake until golden brown, about 23 to 25 minutes. Transfer to a wire rack and let cool completely before glazing.

For the glaze:

1. Place all the ingredients in a small bowl and whisk until evenly combined. (You may need to add more milk by the 1/2 teaspoon if the glaze is too thick.)
2. Set the wire rack with the tarts on it over a baking sheet. Using a spoon, drizzle about 1 tablespoon of the glaze over each tart. Let set before eating, about 15 minutes.

Tip:

Save the extra pastry and cut into sticks or cut with a pretty cookie cutter and sprinkle with cinnamon sugar (1 tbsp. sugar and about 1 tsp. cinnamon) and bake until golden brown. Yum!