Homemade Frosted Brown Sugar Cinnamon Pop Tarts #desserts #cakes #pumpkin #bars #snack

Homemade Frosted Brown Sugar Cinnamon Pop Tarts #desserts #cakes #pumpkin #bars #snack

On the off chance that you like pop-tarts, you will cherish my Homemade Frosted Brown Sugar Cinnamon Pop-Tarts. 100% without any preparation. The icing "sets" following an hour making them indistinguishable from the firsts.

I made a hand crafted rendition of my untouched most loved secondary school nibble nourishment. My secondary school candy machines never had anything fascinating (blended nuts, stale granola bars) however it supplied pop-tarts. In just one flavor. The BEST flavor in the whole world.

Iced Brown Sugar Cinnamon – the toaster cake putting all other toaster baked goods to disgrace. The nourishment of which paradise is made. Unwrapping those silver wrappers is the sound of heavenly attendants singing.

At the point when I was 15, I would eat two dark colored sugar cinnamon pop-tarts one after another in around 20 seconds, two times per day – not thinking about one second pretty much all the handled garbage going into my body. Goodness, to have an adolescent's digestion once more…

It's been excessively since a long time ago I tasted perhaps the best joy, so I set out to make my own. None of the unrecognizable fixings, the entirety of the cinnamon goodness. Furthermore, icing. So much icing. What's more, dark colored sugar!!! Sweet, sweet darker sugar.

Homemade Frosted Brown Sugar Cinnamon Pop Tarts #desserts #cakes #pumpkin #bars #snack

Also try our recipe : No Bake Brownie Energy Bites #desserts #cakes #easy #brownies #bars

Ingredients :

Pastry*

  • 2 and 1/2 cups (315g) all-purpose flour (spoon & leveled)
  • 1 and 1/4 teaspoons salt
  • 6 Tablespoons (90g) unsalted butter, chilled and cubed
  • 3/4 cup (154g) vegetable shortening, chilled*
  • 1/2 cup (120ml) ice water

Filling*

  • 1/2 cup (100g) packed dark or light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 tablespoon (8g) all-purpose flour
  • egg wash: 1 large egg mixed with 2 teaspoons milk

Glaze

  • 3/4 cup confectioners’ sugar (90g), sifted
  • 1 Tablespoon (15ml) milk, plus more as needed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon pure vanilla extract

Instructions :

  1. For the pastry: This is the same recipe as my homemade pie crust. See step-by-step photos if you need visuals for making the pastry. I usually make the pastry the night before. First, mix the flour and salt together in a large bowl. Add cold unsalted butter and shortening. Using a pastry cutter or two forks, cut the butter and shortening until the mixture resembles coarse meal (pea-sized crumbles with a few larger bits of fat is OK). Measure 1/2 cup of water in a glass. Add ice. Stir it around. Slowly drizzle in the very cold water 1 Tablespoon at a time, stirring with a large spatula after every Tablespoon of water that you add. Do not add any more water than you need to. Stop adding water when the dough begins to clump.
  2. Roll out the dough on a floured work surface. The dough should come together easily and should not feel overly sticky. Form the dough into a ball. Divide in half. Flatten each half into 1-inch thick discs using your hands. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (or up to 5 days or in the freezer for up to 3 months).
  3. Assemble the pop-tarts: Remove 1 chilled dough disc from the refrigerator and allow it to sit at room temperature for 15 minutes. This will help make the dough easier to roll and work with. Keep the other disc in the refrigerator. After 15 minutes, place disc onto a lightly floured work surface, and roll it into a rectangle about 1/8 inch thick and 9×12 inches in size. Trim the sides as needed. Always be gentle with your pastry dough. You don’t want it to tear. Cut each piece of dough into thirds and each third into thirds again. You will end up with 9 rectangles, each measuring 3×4 inches. Use a ruler to help make this process easier and more accurate.


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