Ingredients
Scale
- Pie crust – leftover, fresh, or store bought
- ¼ cup packed dark brown sugar
- 1 tablespoon cornstarch
- 2 teaspoons ground cinnamon
- ½ cup confectioners’ sugar
- ½ teaspoon ground cinnamon
- 1 tablespoon water
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment.
- Roll out your chilled pie crust to a roughly 8 by 6 inch rectangle. You can definitely make a bigger Pop Tart as well – just increase the filling and glaze amounts accordingly.
- Stir together the cornstarch, 2 teaspoons cinnamon, and dark brown sugar until combined. Place evenly on one half of the crust rectangle, leaving a little boarder.
- Fold the empty dough over and very firmly seal the edges with a fork. Bake immediately for about 20 minutes until golden brown or refrigerate for up to 2 days and bake when you’re ready.
- Allow the Pop Tart to cool and then make the glaze. Stir together confectioners’ sugar, cinnamon, and water, adding more sugar or water as necessary until you achieve a thick, yet spreadable glaze. Pour glaze over the Pop Tart and enjoy.
- Pop Tart may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about 2 hours or a 350 degrees F oven for about 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes