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Cinnamon Sugar Pop Tart with Maple Glaze

My cinnamon sugar sourdough pop tarts are to die for. Flakey sweet dough filled with a brown butter cinnamon sugar and topped with a cinnamon maple glaze. This is your childhood favorite treat, but better. These sourdough cinnamon sugar pop tarts are the perfect cozy fall treat. Grab yourself a cup of coffee, a cozy blanket and listen to the rain kind of mood. 

I am not going to lie, I didn’t like pop tarts as a child. I remember the shocked look on my friends faces when I would say I didn’t like them. They were slightly better when heated up or toasted, but still I didn’t have much interest in them. I realize now that it all had to do with the dough. 

 

The pop tart dough was no good. Not flaky, hard, and flavorless. All the flavor to the pop tart came from the frosting on the top. So my goal was to make a pop tart, and actually make the crust good. 

 

To get that classic flakey desirable crust you need one very important ingredient. Butter. The crust on these pop tarts has a good amount of butter in them. Don’t be afraid of it, just trust the process. It will be the best, I promise. 

 

The addition of the sourdough helps to balance the sweetness of the cinnamon and sugar, as well as helps the dough bind together well. And if I can make something better and add sourdough to it, you know I will! The great thing about these pop tarts is that the sourdough does not require a long rise, so these can be made day of!  

5/5

Sourdough Cinnamon Sugar Pop Tarts

Flakey sweet dough filled with a brown butter cinnamon sugar and topped with a cinnamon maple glaze. Your new fall go-to treat. Make these for thanksgiving and impress all your family and friends. Surprise your kid with a special treat. Or just enjoy a cozy fall baking day. Don’t forget a cup of coffee, enjoy!
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Prep Time 20 mins
Cook Time 15 mins
Total Time 1 hr 35 mins
Course Breakfast
Servings 8 Large Pop Tarts

Ingredients
  

Dough

  • 2 cups flour
  • 1/2 cup sourdough discard
  • 1/2 tsp cinnamon
  • 1 cup cold grated butter
  • 1 tsp white sugar

Filling

  • 3/4 cup brown sugar
  • 1.5 tbsp flour
  • 1 tbsp cinnamon
  • 6 tbsp browned butter

Glaze

  • 2 cups powdered sugar
  • 1/2 cup maple syrup
  • 1 tsp cinnamon

Instructions
 

The Crust

  • Mix the four, sourdough discard, cinnamon, grated butter, and white sugar all together. This mixture will feel like there is no way it will come together and form a dough. But trust the process - it will. Just keep blending with your pastry blender and then eventually you will switch and dump the dough onto the counter and start to lightly knead the dough with your hands until it forms a ball.
  • Place the crust in the fridge for at least one hour.

The Filling

  • Just before the crust is done in the fridge make the filling.
  • Brown the butter on the stove in a sauce pan. The butter will get foamy and smell amazing. Remove from heat.
  • In a small bowl mix together the brown sugar, flour, and cinnamon. Add in the browned butter and mix well.

Rolling out the Dough

  • Preheat the oven to 375 degrees.
  • Remove from the fridge and divide the dough into 4 parts. I find 4 parts the easiest to work with but if you prefer to roll all the dough out at once go for it.
  • Take one section of dough and roll it out into a rectangle 12x6 about ⅛ inch thick. Using a pizza Cut off the scraggly edges. Set the extra cut off edges to the side to be used with the next round of dough.
  • Cut the dough in the middle down the middle, and then again to create 4 pop tart sized pieces. Set the 4 pieces aside on a piece of parchment paper. You can easily cut the pop tarts into different sizes if you would like them to be smaller/bigger.

Build the pop tart

  • Place about 1 - 2 tbsp of filling in each pop tart (depending on the size you made you might need less or more). You don’t want to overfill, but make sure you get enough in them.
  • Mix together an egg with a teaspoon of water. Lightly brush the edges of the filled pop tart with the egg wash. Place the other side of the pop tart on top of the one with the filling. Lightly press the edges with a fork until sealed all the way around. Lightly brush the top with egg wash if desired.

Baking

  • Space the pop tarts out on a parchment lined baking sheet and bake in the oven for 15 - 20 minutes or until lightly browned.

Glaze

  • In a small bowl mix together the powdered sugar, cinnamon, and maple syrup. Add more maple syrup if the glaze is too thick.
  • Remove pop tarts from the oven and let cool for at least 15 minutes. Top with glaze.
  • It is best to let the glaze harden for about 30 minutes, but I don't blame you if you want to take a bit before the glaze has had time to harden. Enjoy!
Keyword cinnamon, pie, sourdough, thanksgiving

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