Tuesday, June 29, 2010

Brown Sugar Cinnamon Pop-tarts


I want you to read that statement, digest it, and internalize it. Then I want you to rush your little butt into the kitchen and make these. Then proceed to devour them, licking each buttery crumb off the plate. Or if you have self-control you can feel free to save them, eating one a day, and savoring the deliciousness. Either way, I won't judge you. And I refuse to tell you which approach I took. ::wink wink::

I have had this recipe bookmarked on my computer forever. I always have all of the ingredients for these on hand but for one reason or another never made them. The other day I was thinking "I could seriously go for a Pop-tart!" but we didn't have any. Add to that, they just aren't "good" for you, I decided to try my hand at making my own. This recipe was easy to make and the most delicious thing I have had in a long, long time. The dough is flaky, buttery (there is a whole stick in it, they should be!), and full of taste. The filling is sugary and has a nice texture thanks to the oatmeal. LOVE LOVE LOVE.

I will say, that while these are HEALTHIER in the sense that they are made with whole grains, oatmeal, no hard to read ingredients, etc., I wouldn't classify them as a health food. There is a lot of sugar and butter... but hey- it's so good and so worth it. Mine came out a bit square rather than rectangular, but lets all move on from that and just get to the recipe, shall we?

Source: Slightly adapted from Branny Boils Over

Half Whole Wheat Pastry Dough
3/4 cup whole wheat flour
3/4 cup all purpose flour
1/2 t salt
1 t sugar
1 stick very cold butter, cut into chunks
4-8 T ice water

In a chilled mixing bowl (or a mixing bowl embedded in a nest of frozen corn, carrots, and peas a la yours truly), sift together dry ingredients. Cut in butter, then add 4 tbsp. water. If more water is needed add 1 tbsp. at a time until the dough forms. Mix until a dough forms, ensuring that butter remains in pea sized portions throughout the pastry dough. Form into a disk and refrigerate.

Pop Tart Filling (I had a lot of leftover filling- you could probably cut this down a bit)
1/2 cup brown sugar
1/4 cup oats
1 t cinnamon


Roll pastry dough out into a thin layer. Cut into 8 rectangles, approximately 3″ x 8″. Place 1/8 (a healthy tablespoon full) of the filling in the center of the rectangle. Brush the edges of the dough with water (or beaten egg) and fold over pastry. Crimp with the edges of a fork. Prick the top of the pastry dough with a fork to prevent explosions in the oven. Refrigerate for 30 minutes while oven is preheating to 375* Bake for 25 minutes. Cool on a wire rack.

Pop Tart Glaze (I cut this in half to make them less glazed)
1 tsp cinnamon
1/2 cup brown sugar
drops of water to reach desired glaze consistency

Mix until spreadable but not watery. Using a pastry brush, brush it over the pop-tarts. Allow it to harden.


  1. I LOVE pop-tarts but rarely buy them. I will definitely have to make these soon. Thanks for posting!

  2. Oh my gosh, those look amazing!

  3. I'd love to make a peanut butter-chocolate filling version, any idea how I could accomplish that?

  4. Katherine- YUM! Sounds like a good idea. Possibly mix about 1/3 cup peanut butter (possibly microwaved a bit to thin it) with the oats and a small handful of mini chocolate chips. Then spoon the filling in... I might need to try this!

  5. That sounds like a great filling to me, thanks so much! My mom's birthday is next week (she LOVES chocolate peanut butter combos) and I think she would like to wake up to these pop tarts, I mean who wouldn't?!

    I'd love to see you post this version if you make them =)

  6. Just made these after having saved this link for ages! They were great!!
    Thanks so much!