The idea of this recipe was suggested by my sister when I first started this blog. I have taken a couple of pastry classes and I know not a lot of people have time to make their own dough for this breakfast recipe but with this semi-homemade option, you’ll make everyone happy! There can be unlimited variations of this recipe with different fillings. Today I’m going to do brown sugar with frosting today. Scott loves all things strawberry so I’ll have to try strawberry next time.
You can make these ahead of time without baking or frosting them and freeze them immediately. Be sure to put parchment paper in between pastries so they don’t stick and in a tightly sealed container. You will want them to lay flat in the container since at this point they are really delicate until completely frozen.
For this recipe, I used the refrigerated pillsbury pie dough that comes without a pie tin rather than the frozen crust you find with an aluminum pie tin. If you cannot find this refrigerated kind, I suggest you buy the frozen deep dish pie crust and let it thaw. Once thawed, you will want to press the dough together with your hands creating a disk. Then you can roll out the dough into a rectangle.
Here’s what you’ll need:
2 packages of Pillsbury pie crust 2 pack (you can find this next to the crescent rolls in the refrigerated area)
1/4 cup light brown sugar, packed
1 teaspoon ground cinnamon
Pinch of salt
1 egg, whisked
1/4 cup cream cheese, softened
3 tablespoons milk
1 1/2 cup powdered sugar
Preheat oven to 425 degrees F.
In a bowl mix together brown sugar, cinnamon, and salt. Set aside for filling.
On a lightly floured surface, roll out pie crusts. These pie crusts are round but I slowly push the center out toward the corners and then I shape it into a rectangle. I cut it to a sharp corner and save the scraps to make cinnamon sticks. You’ll see it in the picture later.
Cut pie crust into even rectangles. I fold the crust in half then cut it into thirds. I then unfold the crust and cut that in half. The half on the left will be the tops of the pop tarts. (See picture for my technique)
Whisk egg in a small bowl for the egg wash. Lightly brush the edges of each rectangle with the egg wash. Fill the center of each rectangle with about a tablespoon of the brown sugar mixture. Using the rectangle to the left place on top of the filled rectangle and press the edges sealing the filling. Using a fork, seal the edges of the rectangle. Using a toothpick, poke a couple hole in the top of the uncooked pop tart.
Place filled pop tarts on a silpat lined or parchment paper lined rimmed baking.
Bake in oven for 10-12 minutes until golden. Remove from oven and let cool a minute before frosting.
While pop tarts are baking, whisk together powdered sugar, cream cheese, and milk. Once the pop tarts are slightly cooled drizzle top with the frosting. Serve warm.