Recreate Your Own Brown Sugar Pop Tarts

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and reduces saturated fat.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia reduces calories while maintaining sweetness.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

In a food processor, combine 2.5 cups of all-purpose flour, 1 tablespoon of granulated sugar, and 0.5 teaspoon of table salt.

Pulse briefly to combine the dry ingredients.

Cut 1 cup of very cold unsalted butter into pieces and scatter over the flour mixture.

Pulse until the butter is cut into the mixture, leaving pea-sized pieces.

Add 0.5 cup of full-fat sour cream and pulse until the dough begins to cling together.

Turn the dough onto a lightly floured surface and shape into a 1-inch thick rectangle or disk.

Wrap the dough in plastic wrap and chill in the refrigerator for about 1 hour.

Preheat the oven to 400°F (204°C).

In a mixing bowl, combine 1 cup of firmly packed light brown sugar, 1.5 tablespoons of all-purpose flour, 1 teaspoon of ground cinnamon, and 0.25 heaping teaspoon of table salt.

Mix the dry ingredients together, then add 3 tablespoons of melted unsalted butter and 0.25 teaspoon of vanilla extract, stirring until combined.

Prepare an egg wash by whisking together 1 egg and 1 teaspoon of water until smooth.

Roll out the chilled dough on a lightly floured surface to between 1/8 and 1/4 inch thick.

Cut the dough into rectangles about 2.5 inches by 4 inches using a cookie cutter or knife.

Place the rectangles on a parchment-lined baking sheet, pairing them for each pop tart.

Brush the bottom half of each rectangle with egg wash.

Add about 1.5 tablespoons of filling to the center of each bottom rectangle, spreading it slightly without reaching the edges.

Top with the second rectangle of dough and crimp the edges with a fork to seal.

Brush the top of each pastry with a thin layer of egg wash.

Vent the pastries by piercing 6 to 8 holes in the top with a wooden skewer or toothpick.

Bake in the preheated oven for 15 to 17 minutes until golden brown.

Let the pastries cool on the baking sheet before preparing the glaze.

In a mixing bowl, combine 1 cup of powdered sugar and 2 tablespoons of dark brown sugar.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens