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Homemade cinnamon brown sugar peach pop tarts- way better than store bought and absolutely perfect on a weekend morning! Topped off with a brown butter glaze these pop tarts are a fun twist on the nostalgic treat.
Who doesn’t love a good pop tart?!
These cinnamon brown sugar peach pop tarts are seriously hard to beat and surprisingly pretty easy.
Fresh peach adds such a delicious ‘end of summer vibe’ to an already great pop tart flavor: cinnamon brown sugar. These delicious tarts are sweet, cinnamon-y, extra buttery and all around delicious. Filled with fresh peaches and brown sugar, these fun pop tarts are our new favorite flavor combo!
It’s officially September, and I for one am so ready for cooler weather, fall treats and cozy sweaters. So as a ‘goodbye to summer’ treat, these cinnamon brown peach sugar pop tarts are a fun way to transition from the hot summer days with ripe, juicy peaches, to all the cinnamon brown sugar goodness we all love come fall time. They’re a match made in pop tart heaven.
Cinnamon Brown Sugar Peach Pop Tart Ingredients:
Simple pantry ingredients come together for these tarts, a lot of ingredients which you probably already have on hand!
Here is what you will need to get started…
- all purpose flour
- cold, salted butter
- white sugar
- salt
- ice cold water
- egg
- fresh peaches
- brown sugar
- cinnamon
- powdered sugar
- vanilla
Cinnamon Brown Sugar Peach Filling.
The filling for these cinnamon brown sugar pop tarts is so simple! I really wanted the peach and cinnamon flavors to shine; so there’s nothing too fancy here, just good ol’ cinnamon and peach sugar goodness.
First, you will want to peel, core and finely chop the peaches. When the peaches are all chopped up, add them to a bowl with the brown sugar and cinnamon. Give them a good mix and set the aside until you’re ready to assemble.
The pop tart dough.
For these pop tarts we’re going to start with a simple pie dough. The end result is an extra buttery, tender pop tart that is seriously irresistible. You will forever say goodbye to the store bought pop tarts after you try these! Plus, the recipe is so versatile! The dough is a great pop tart base, so feel free to experiment and change out the filling!
To start add the flour, cold butter, sugar and salt to a food processor. Pulse on high until you get pea sized crumbs. Next, add the ice cold water, 1 tablespoon at a time, and pulse until the dough comes together and forms a ball. If the dough feels too dry, simply add a dash of water until it is easy to work with. You want the dough to hold its form but still be slightly sticky to the touch. Once the dough is ready, it’s time to roll it out and make the pop tarts!
On a flour dusted work surface, you will roll out the dough until it’s around ⅛ inch thick. Cut out 24 rectangles with a pizza cutter or harp knife, and add 1 tablespoon of peach filling to half of the rectangles. Then brush the sides of the pop tarts with the beaten egg (this will help create a seal), and place the remaining pop tart dough on top. Using a fork, press the sides of the pop tarts together to complete the seal. Make sharp slits on the top to allow excess steam escape, then place the pop tarts on a parchment lined baking sheet. Chill the pop tarts in the freezer for a few minutes and make the brown butter glaze!
Brown Butter Glaze:
Once the pop tarts are done chilling, they will get transferred to the oven to bake! Your home will smell absolutely amazing as the aromas of cinnamon, peach and vanilla waft through the air. While the pop tarts are finishing up in the oven, start on the glaze.
Possibly the best part…. the brown butter glaze. In a small saucepan, you will melt the butter until it begins to bubble and brown. When the foam subsides and the butter is a deep amber color, remove from the heat. Allow to cool for a few minutes and then whisk in the powdered sugar, vanilla and a pinch of salt.
Now for the fun part! When the pop tarts have completely cooled, drizzle the brown butter glaze over the tops, eat and enjoy!
And that’s it! The best homemade pop tarts you will ever make 😉
I hope you enjoy the last remaining days of summer. I will see you here next time with a fall inspired recipe that is sure to get you into the Autumn mood!
We hope you love these Cinnamon Brown Sugar Peach Pop Tarts as much as we do! If you give them a try, please be sure to leave a comment and/or rating below! I truly love hearing from you! And if you haven’t yet, be sure to subscribe to the Butternut and Sage newsletter so you never miss a delicious recipe! We have a lot of yummy content coming your way- you definitely wont want to miss it!
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Recipe
Cinnamon Brown Sugar Peach Pop Tarts
Equipment
- food processor (optional)
Ingredients
For the Dough:
- 2 ½ cups all purpose flour
- 1 cup (2 sticks) cold, salted butter cut into ½ inch pieces
- ¼ cup sugar
- ½ teaspoon salt
- ½ cup ice cold water
- 1 egg beaten
Brown Sugar Peach Filling:
- 2 large peaches cored, peeled and finely chopped
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
Brown Butter Glaze:
- 4 Tablespoons butter
- ¾ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 pinch salt
Instructions
- To make the filling. In a medium bowl add the finely chopped peaches, brown sugar and cinnamon. Mix well and set aside.
- In a food processor, combine the all purpose flour, cold butter, sugar and salt. Pulse until the mix clumps together to forms pea-size balls. Add ½ cup of ice cold water, 1 tablespoon at a time, until the dough comes together and forms a ball. If need be, add more cold water, 1 tablespoon at a time, if the dough is too dry.
- Turn the dough out onto a floured work surface. Roll the dough out into a ⅛-inch thickness and cut the dough into 24 rectangles, about 4 x 3 inches big. In the middle of 12 rectangles, spoon 1 tablespoon of the brown sugar peach filling. Beat the egg and add a splash of water to the beaten egg. Brush the edges of the pop tarts with the egg/water mixture (this will help the dough seal), and place the remaining half of the dough over the rectangles with filling. Seal the pop tarts by pressing a fork along the edges of each pop tart. Repeat. You should have around 12 assembled pop tarts when finished.
- When the pop tarts are all assembled, carefully transfer the pop tarts to a parchment-lined baking sheet. With a sharp knife, make a few slits in the tops of the pop tarts. Place the baking sheet in the freezer for 20 minutes to chill.
- While the pop tarts are chilling, preheat the oven to 400 degrees F. Bake the pop tarts for 15-20 minutes, or until golden brown. While the pop tarts are cooling, start on the brown butter glaze.
- In a small saucepan over medium high heat add the butter. Whisk for 5 minutes, or until the butter browns and has a 'nutty' aroma. Remove from the heat and allow to cool for 5 minutes. Next, whisk in the powder sugar, vanilla, and a pinch of salt. If the glaze needs to be thinner, you can add 1 tablespoon of water at a time until you reach the desired consistency. Once the pop tarts are completely cool- drizzle the glaze over the top, serve and enjoy!
Ok these look amazing! I don’t need 12 poptarts at once– do they store or freeze well? Would halving the recipe work? Thank you!
You can totally freeze these for later use! I would make all the pop tarts and freeze the ones (unbaked) you’re not going to eat right.Then when you’re ready to eat them you can bake them up! Just thaw them out a little bit first before baking 🙂 I hope you enjoy the recipe!