Cinnamon Brown Sugar Peach Pop Tarts
Homemade cinnamon brown sugar peach pop tarts- way better than the store bought and absolutely perfect on a weekend morning!
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Servings: 12 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!