Maybe I was a strange kid, but I didn’t really like Pop-Tarts growing up. I guess even back then I had a hint of good taste. There was one exception though. While I shunned Pop-Tarts ranging from strawberry to S’mores I could never turn down a brown sugar cinnamon Pop-Tart. There was just something about that filling that was utterly addictive. To this day I still sometimes find them tempting me in the grocery aisle, begging to be tucked into my cart. Fortunately, this recipe has saved me repeatedly from spending too much on prepackaged foods that I don’t need.
The crust is the same as our Nutella Pop Tarts and they are almost as easy to make. The whole wheat gives the pastry a more substantial and hearty feel than the inferior original. Don’t be deterred by that description though, the “wholesomeness” of the pastry actually compliments the delicious sugary filling quite beautifully and will make you feel a little less guilty when you go back for seconds. This is another option Dad would love to be surprised with this Sunday morning!
Whole Wheat Brown Sugar Cinnamon Pop Tarts
- 2 1/4 C Whole Wheat Flour
- 1/2 tsp salt
- 1 C butter (2 sticks), straight out of the fridge
- 1/2 C ice water
- 1/2 C brown sugar
- 1 tsp cinnamon
- 4 tsp whole wheat flour
- Preheat oven to 375°F.
- Mix brown sugar, cinnamon, and 4 tsp whole wheat flour together in a bowl. Set aside.
- Mix remaining flour and salt either in a bowl or in a food processor if you have one.
- Fill a measuring cup with 1/2 C water and add a few ice cubes.
- Cut the butter into 1/2″ chunks and sprinkle on top of the flour. Run the food processor or use a pastry blender to mix the butter into the flour until the mixture resembles a crumbly meal.
- Slowly add the ice water stirring or blending until the dough clumps into a ball.
- Lightly flour a work surface and roll the dough out until it’s about 1/4″ or less thick. Cut the dough (I use a pizza cutter) into an even number of rectangles (If you’re big on appearances you can cut off uneven edges and either discard or re-roll).
- Lay half the rectangles on baking sheets. Spoon brown sugar cinnamon mixture onto the middle of each of those rectangles. Spread evenly across the crust stopping about 1/2″ away from all the edges.
- Top the rectangles with the reserved rectangles. Crimp the edges with a fork and bake for 18-22 minutes or until golden brown.
- Allow to cool and either consume or store in an airtight container.
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