Maple Brown Sugar Cinnamon Pop Tarts

All the goodness of cinnamon, brown sugar and maple syrup together in one pastry that you can heat up, eat with you coffee and you are ready to take on the day.

Growing up, brown sugar cinnamon pop tarts were my favorite thing eat for breakfast and sometimes just for a snack. It was one of the only sugary things that I was allow to eat for breakfast since my mom wouldn't get sugary cereals for my sister and I and my teeth thank her for it.

When I got older I discovered an organic brand of these pop tarts the only thing that was different was that they had a maple glaze, lets just say I feel in love with them but they are kind of hard to come by. 

So I decided to make my own. Giving them a twist by adding graham crackers to the crust.  This recipe kept it in a slap before baking, saves time.

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Maple Brown Sugar Cinnamon Pop Tarts

Tools

Parchment Paper

Pizza Cutter

Cookie Sheet

Pastry Cutter

Time

Prep: 15 to 20 minutes

Chill Time: 2 hours

Baking: 15 to 25 minutes, depends on your oven

Recipes

Graham Cracker Pastry

1 1/2 cups Unbleached All Purpose Flour, plus around 1/4 cup for rolling

1 cup (5 to 6 Sheets) Graham Cracker Crumbs

1 cup (2 stick) Cold Unsalted Butter, cut into cubes

3 Tablespoons Unrefined Sugar

2 teaspoons Sea Salt

1 egg, room temperature

4 to 5 Tablespoons Cold Milk, I used Almondmilk

Brown Sugar Cinnamon Filling

1/2 cup Dark Brown Sugar

1 Tablespoon Cinnamon

2 Tablespoons Unbleached All Purpose Flour

Pinch of Sea Salt

Egg Wash

1 egg

1 Tablespoon milk

1/4 teaspoon Maple Extract

Maple Glaze

1 1/2 cups Powdered Sugar

2 to 3 tablespoon Milk, I used Almondmilk

2 teaspoons Maple Extract

1/2 teaspoon Vanilla Extract, I used Homemade

Tiny pinch of sea salt

1.) Crush graham crackers in a sandwich bag until fine crumbs.

2.) In a large bowl, combine all purpose flour, graham cracker crumbs, sugar, and salt. Whisk together. Add cold cubed butter to the graham-flour mixture with a pasty cutter, cut the butter into the graham-flour mixture until the resembles peas.

3.) In a smaller bowl, whisk together egg and milk. A tablespoon at a time add the egg-milk mixture to the flour until the dough holds together. Divide into dough and cover dough ball in plastic wrap and let chill in the fridge for at least 1 hour.

4.) While the dough is chilling, combine brown sugar, cinnamon and all purpose flour in a smaller bowl and set aside.

5.)Once the dough has chilled, dust flour on a countertop or piece of parchment paper roll one half of the dough to 1/4 inch. Make sure to keep the dough cold or it will become sticky and hard to work with. Tip: Keep other half of dough in the fridge while you are rolling out each half.

6.) If cutting prior to baking, cut pastry dough into equal 4 by 6 and space them out at least 2 inches apart.

7.) Whisk together egg, milk and maple extract. Brush onto the pastry dough then heavily sprinkle cinnamon brown sugar. Place other half of pastry dough on top of brown sugar cinnamon. Press edges of dough together then press the prongs of the fork around the edge.

8.) Place back into fridge on the cookie sheet and chill for 30 minutes.

9.) Preheat oven 350 degrees.

10.) Dock holes on the top with a fork and bake for 20 to 25 minutes, or until golden brown. Rotate halfway through. Depending on your oven it may take less time, 15 minutes, or more 25 to 30 minutes.

11.) Remove from oven and place pan onto wired rack, let the cool for about 10 minutes. Remove pastry from pan and let it cool completely.

12.) For glazing, whisk together powder sugar, maple extract, vanilla extract, milk and pinch of salt. It will thick but thin enough to spread. Let is set for 30 minutes to 1 hours. Store into an airtight container for up to a week.

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