Brown Sugar-Cinnamon Pop-Tarts With Espresso Glaze
Homemade Pop-Tarts with brown sugar-cinnamon filling and espresso glaze.
Recipe type: Dessert
Serves: 9 pastries
  • For the pastry:
  • 2½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (225g) unsalted butter, cold, cut into small chunks
  • 4 tablespoons ice water, plus more if needed
  • 1 large egg, whisked with a tablespoon of water, to brush the pastries with
  • For the filling:
  • ½ cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1 tablespoon all-purpose flour
  • For the glaze:
  • 25ml espresso
  • 1 cup powdered sugar
  1. For the pastry: In the bowl of a food processor, combine the flour and salt; pulse a couple times to combine the ingredients. Add the cold, diced butter, and pulse 10 more times or until the mixture resembles coarse crumbs, about the size of peas.
  2. With the machine running, drizzle the ice water through the opening on top of the lid, in a slow, steady stream, one tablespoon at a time, just until dough holds together without being wet or sticky. It should form a ball and come away from the sides. Do not over-process*. Divide the dough in half, and place each half on a piece of plastic wrap. Shape into disks and tightly wrap up in the plastic. Place the disks in the refrigerator and chill for at least 1 hour or up to overnight.
  3. For the filling: Whisk ingredients together in a bowl until completely combined.
  4. To assemble the pop-tarts: Remove the chilled dough from the refrigerator and allow it to thaw for 10-15 minutes. This will make it easier to work with. Place one disk on a lightly floured work surface, and roll it into a rectangle about 3mm (1/8-inch) thick. Trim the sides of the dough so that it measures 23x30mm (9×12 inches) in size. Cut each piece of dough into thirds and then each third into thirds again. You should end up with 9 rectangular pieces, each measuring 8x10mm (3×4 inches). Using a ruler will make this process easier. Place rectangles carefully on a baking tray lined with baking paper and return to the refrigerator until needed. Repeat with the second disk; place these in the refrigerator until needed.
  5. Take your first set of pastry rectangles out of the refrigerator. Beat the egg with a tablespoon of water and brush it over the entire surface of the rectangles. These will be the “bottom” of the tart; the egg will help glue the lid on. Place a heaping tablespoon of filling into the center of each rectangle, making sure to leave about 6mm (1/4-inch) of space around the edges.
  6. Take the second set of pastry rectangles out of the refrigerator and place one of these rectangles atop the first set, using your fingertips to press firmly around the filling, sealing the dough well on all sides. Crimp the edges with a fork all around the edge of each rectangle. This will ensure the tarts do not open up during baking.
  7. Carefully place the tarts back on the baking tray lined with baking paper. Prick the top of each tart five times with a skewer or tooth pick; this will allow the steam to escape, so that the tarts will become light and airy instead of remaining flat. Brush the tops with extra egg wash. Refrigerate the tarts, uncovered, for about 30 minutes. This will allow the butter in the dough to chill and firm up causing a flakier crust.
  8. Meanwhile, preheat the oven to 180C (350F).
  9. Remove tarts from the refrigerator and bake for about 20-25 minutes* or until they’re golden brown, rotating the pan halfway through baking. Let the tarts cool on the pan for about 5 minutes, transfer them to a cooling rack and allow to cool completely before glazing.
  10. For the glaze: Sift powdered sugar into a bowl. Whisk or stir in 20-25ml espresso, a tablespoon at a time, until no longer lumpy and the glaze is thick, yet still pourable; the idea being that when you pour the glaze on the pop-tart, it doesn't immediately drip down the sides. I made mine thick enough that I had to use a spoon to spread it across the surface. You may not need the full 25ml espresso.
  11. Leave the glaze to set for about 30 minutes to harden, then enjoy!
* A way to test the dough is by squeezing a small amount of dough together; if it is still dry and doesn’t come together, add a bit more water, 1 tablespoon at a time.

* My pastries took closer to 30-35 minutes to bake through and turn golden.

While the original recipe yields 9 pastries, I only got 8.

Please note that you can't actually place these homemade pasties in the toaster.
Recipe by sweetest kitchen at