Recipe: Brown Sugar Cinnamon Poptarts

Do you have things from your childhood lunches that you think about every once in a while? Things that maybe don't exist any longer or maybe just don't exist in your house? For me, it's definitely poptarts, dunkaroos, and those mini packs of fruit snacks (particularly the dinosaur ones). These were things that I didn't have all the time and felt like a treat to get in my lunch. And honestly, would still feel like a treat if someone packed my adult lunch for me!

But the Brown Sugar Cinnamon poptarts were definitely my favorite growing up, and I still pick them up from time to time when I'm traveling and can't get my hands on anything good for breakfast. And while in LA a few weeks ago, I actually had two different homemade poptarts, which is where the inspiration for these came from! 

These little guys are semi-homemade in that I didn't feel like making pie crust from scratch for these. We're unrolling some refrigerated crust to make these easy. If you want completely homemade poptarts, feel free to use your own pie crust recipe. I'm sure they're be fabulous.

Brown Sugar Cinnamon Poptarts

Yields 8 poptarts

For Poptarts:
2 pre-made refrigerated pie crusts
1/2 cup brown sugar
1 1/2 teaspoons ground cinnamon
1 tablespoon flour
1 egg

For Cinnamon Frosting:
1 cup powdered sugar
3-4 tablespoons heavy cream
1/4 teaspoon ground cinnamon

Preheat oven to 400 degrees. 

In a small bowl mix together brown sugar, cinnamon, and flour until combined. Set filling aside.

Unroll circle of pie crust onto a flat surface. Using a rolling pin, thin out the crust until the circle is an inch or two wider. This is not necessary, but the thinner crust makes for a better crust to filling ratio. Using a ruler and a pizza cutter, remove the top, bottom, and sides of the circle so you have a square. Slice that square in half lengthwise and then into thirds vertically, so you are left with 6 small rectangles. 

In a small bowl, whisk the egg to use as an egg wash. On a baking sheet, place one crust rectangle and spoon a heaping tablespoon of filling into the center. Make sure to leave a border around the edges of the crust filling free. Press the filling down lightly but you still want a dome of filling. Using a brush or the back of a spoon, liberally brush egg wash along the border. Add another crust on top and press them together with the twines of a fork. Using a toothpick, poke several holes in the top crust for air to escape. Repeat with other poptarts.

Bake 13-15 minutes until the edges are golden brown. Cool completely on a cooling rack.

In a small bowl, whisk together powdered sugar, 3 tablespoons of heavy cream, and cinnamon until the frosting is thick but pourable. If too thick, add heavy cream in small increments. Spoon frosting onto poptarts. Optional: top with sprinkles.  

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