Remember when I made homemade S'mores pop tarts? I may have mentioned that I don't like them from the box. I may have also mentioned that I'm insane and a push-over and I make almost anything my kids ask me to make. Proof I am a push-over...these brown sugar cinnamon pop tarts. Proof I am insane...made these the same day as my Angelic Brownies and Pizza Spaghetti. The boys both got it into their heads that they should start looking for recipes on the internet for me to make and then they both begged...and offered to help cook...and offered to help clean up....and basically....I'm a pushover....so.....I said yes.
I did get some help with the pizza spaghetti, the pepperoni didn't make it on that casserole itself....and those oreos....they didn't climb into my angelic brownies on their own. Yes, the kids did help that much....then they disappeared. No where to be found....until it was time to eat. Then they were both there and very excited about what "they" had created for dinner. Still...totally worth all of the work, they were so proud to have me make AND blog their recipes!
This one I did all by myself. Kind of involved and a lot of steps to get the dough ready, but totally worth it! They were gone before they even finished cooling (thus the lack of many photos) and I even got to eat one. No pop tart has ever tasted so good! Seriously, I liked them even more than my s'mores pop tarts (and those were super yummy).
Moral of the story? Having your kids search for and choose recipes....great, having your kids help you cook...so much fun, having your kids help you clean up after all that cooking.....I wouldn't know, they keep disappearing, but I imagine it would be great! (Just kidding! Seriously, my kids are awesome and great helps in the kitchen. Especially when I threaten to never bake for them again!)
Brown Sugar Cinnamon Poptarts via Chow.com
2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
1 teaspoon fine salt
2 sticks (8 ounces) cold butter, cut into 1/2-inch cubes
2 large egg yolks
1/4 cup milk
5 tablespoons packed dark brown sugar
5 teaspoons granulated sugar
1 tablespoon all-purpose flour
3/4 teaspoon ground cinnamon
3/4 cup powdered sugar, sifted
4 teaspoons milk, plus more as needed
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
Combine the ingredients for the filling and set aside.
Make the dough: Whisk the flour, sugar, cinnamon, and salt in a large bowl until combined. Add the butter and toss with your fingers until well coated in the flour mixture. Using a pastry blender or your fingers, cut the butter into the dry ingredients until reduced to pea-size pieces. Whisk the egg yolks and milk in a small bowl until combined and add to the flour mixture, mixing with your hands until large clumps form.
Turn the mixture out onto a work surface and knead briefly, smearing the butter into the dough with the heel of your palm until the dough completely comes together, about 1 minute.
Divide the dough into 2 equal portions and shape into 2 (6-by-5-inch) rectangles. Wrap each tightly in plastic wrap and refrigerate for at least 1 hour.
Heat the oven to 375°F. Line a baking sheet with parchment paper; set aside.
Lightly dust a work surface with flour and roll 1 dough portion out into a rough 12-by-10-inch rectangle, rotating the dough and re-flouring the surface and rolling pin often to prevent the dough from sticking.
Using a pizza cutter or sharp knife, trim the dough to a 10-1/2-by-9-inch rectangle.
Cut that into 6 equal rectangles (each about 3 1/2 inches wide by 4 1/2 inches tall).
Using a flat spatula, transfer the rectangles to the prepared baking sheet, leaving about 2 inches of space between each.
Roll out the second dough portion to the same dimensions as the first, trim, and cut into 6 rectangles. Using a fork, prick the dough all over.
Divide the brown sugar–cinnamon filling among the rectangles on baking sheet. Spread the filling into an even layer, leaving a 3/4-inch border. Place the pricked rectangles on top of the brown sugar–cinnamon-covered rectangles. Press on the edges to adhere, and push down gently on the filling to slightly flatten. Using a fork dipped in flour, crimp the edges of the tarts.
Bake until golden brown, about 23 to 25 minutes. Transfer to a wire rack and let cool completely before glazing.
For the glaze:
Place all the ingredients in a small bowl and whisk until evenly combined. (You may need to add more milk by the 1/2 teaspoon if the glaze is too thick.)
Set the wire rack with the tarts on it over a baking sheet. Using a spoon, drizzle about 1 tablespoon of the glaze over each tart. Let set before eating, about 15 minutes.
Recipe shared on:
Adorned From Above - Wednesday Blog Hop
21st Century Housewife - Hearth and Soul Blog Hop
Chocolate, Chocolate and More - Thursday's Treasures
Weekend Kitchen Creations
Foodie Friends Friday