Brown Sugar and Cinnamon Pastries
Overview
It’s my daughters last day of school and there’s truly nothing that is making her happier than returning her computer to school tomorrow and maybe not having me as her remote learning/while at home teacher (ha!).
Except these. These homemade pop tarts are making her pretty damn happy.
The dough is simple to make and the filling even more simple. It’s honestly just a touch time consuming because you need time to chill the dough and assemble the tarts.
I made this dough using 1/2 spelt and 1/2 AP flour solely because I love the texture that spelt provides; feel free to use AP entirely, though. I’ve not tested the recipe with spelt entirely.
Let me know if you try making them by tagging me on Instagram @jackiecooksanddrinks or #jackiecooksanddrinks!
Makes 10 Pastries
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
Dough
-
1 C spelt flour
-
1 C AP flour
-
1/4 C sugar
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3 tbsp + extra heavy cream
-
1 large egg
-
1/2 C (1 stick) unsalted butter, softened
Filling
-
3/4 c brown sugar
-
1 tbsp flour
-
1 tbsp cinnamon
Egg wash
-
1 egg + 2 tsp of water whisked together
Glaze
-
1 cup powdered sugar
-
1.5 tsp cinnamon
-
2-3 tbsp milk
-
1 tsp vanilla
Method
In a large bowl, sift together the flours and sugar. Make a well in the middle of the flour and add the large egg, 3 tbsp of heavy cream, and 1 stick of unsalted, room temperature butter. With your hands, knead the dough together, making sure to incorporate all the flour. If the dough is too dry (you will feel it), add a touch more cream little by little, kneading after each addition). Divide the dough in half , wrap each section in plastic wrap, and place in the fridge for an hour.
Make the filling by whisking together the brown sugar, flour, and cinnamon. Set aside.
Then, line two baking sheets with parchment paper.
Flour your workstation and grab a rolling pin. Remove one dough out of the fridge and place it on your floured workstation. Roll out a rectangle, until about 1/8” thick. I tend to flip the dough often and flour each side before rolling. Clean up the dough so there are no messy edges then cut equal rectangles using a butter knife, pizza cutter, or pastry cutter. With the extra cut off dough, re-roll it out and make more rectangles. You should be able to make 10 total rectangles. Place cut rectangles on one of your prepped baking sheets and then put them back into the fridge. Grab the other dough from the fridge and repeat the rolling/trimming/cutting process. Place on the other baking sheet and return to fridge. Allow the pastries to chill.
Prepare your egg wash.
Remove the first pan from the fridge. On the bottoms (5 rectangles), brush some egg wash. Then sprinkle the brown sugar mix, about 1.5 tbsp total, on the egg washed side. Place another rectangle on the top of each pastry. Brush with egg wash, pierce with a fork a couple times, and crimp the sides with a fork to seal the pastries. Place in the fridge. Repeat with the other prepped baking sheet. Chill for 30 minutes.
Preheat there oven to 350 degrees while the pastries chill.
Remove from fridge and place in the oven for 20-25 minutes, rotating the pans halfway.
Allow pastries to cool on a wire rack. Whole cooling, make your glaze by whisking the powdered sugar, cinnamon, vanilla, and milk until smooth and thick.
Brush the glaze on each pastry and decorate with some sprinkles. Best served day of, but will last 3-5 days in the fridge.
Brown Sugar and Cinnamon Pastries
Ingredients
- dough 1 C spelt flour, 1 C AP flour, 1/4 C sugar, 3 tbsp + extra heavy cream, 1 large egg, 1/2 C (1 stick) unsalted butter, softened
- filling 3/4 c brown sugar, 1 tbsp flour, 1 tbsp cinnamon
- egg wash 1 egg + 2 tsp of water whisked together
- glaze 1 cup powdered sugar, 1.5 tsp cinnamon, 2-3 tbsp milk, 1 tsp vanilla
Instructions
- In a large bowl, sift together the flours and sugar. Make a well in the middle of the flour and add the large egg, 3 tbsp of heavy cream, and 1 stick of unsalted, room temperature butter. With your hands, knead the dough together, making sure to incorporate all the flour. If the dough is too dry (you will feel it), add a touch more cream little by little, kneading after each addition). Divide the dough in half , wrap each section in plastic wrap, and place in the fridge for an hour.Make the filling by whisking together the brown sugar, flour, and cinnamon. Set aside.Then, line two baking sheets with parchment paper.Flour your workstation and grab a rolling pin. Remove one dough out of the fridge and place it on your floured workstation. Roll out a rectangle, until about 1/8” thick. I tend to flip the dough often and flour each side before rolling. Clean up the dough so there are no messy edges then cut equal rectangles using a butter knife, pizza cutter, or pastry cutter. With the extra cut off dough, re-roll it out and make more rectangles. You should be able to make 10 total rectangles. Place cut rectangles on one of your prepped baking sheets and then put them back into the fridge. Grab the other dough from the fridge and repeat the rolling/trimming/cutting process. Place on the other baking sheet and return to fridge. Allow the pastries to chill.Prepare your egg wash.Remove the first pan from the fridge. On the bottoms (5 rectangles), brush some egg wash. Then sprinkle the brown sugar mix, about 1.5 tbsp total, on the egg washed side. Place another rectangle on the top of each pastry. Brush with egg wash, pierce with a fork a couple times, and crimp the sides with a fork to seal the pastries. Place in the fridge. Repeat with the other prepped baking sheet. Chill for 30 minutes.Preheat there oven to 350 degrees while the pastries chill.Remove from fridge and place in the oven for 20-25 minutes, rotating the pans halfway.Allow pastries to cool on a wire rack. Whole cooling, make your glaze by whisking the powdered sugar, cinnamon, vanilla, and milk until smooth and thick.Brush the glaze on each pastry and decorate with some sprinkles. Best served day of, but will last 3-5 days in the fridge.