Cinnamon Brown Sugar Pop-Tart Slab
An oversized pop-tart with a flaky crust, a warm cinnamon brown sugar filling, and a sweet cinnamon glaze, baked as a single slab and sliced into bars.
Ingredients
- all-purpose flour
- salt
- sugar
- unsalted butter
- ice water
- brown sugar
- all-purpose flour
- cinnamon
- unsalted butter
- powdered sugar
- cinnamon
- milk
Method
- 1
In a food processor, combine the all-purpose flour, salt, and sugar.
- 2
Add the cold, cubed butter to the food processor.
- 3
Pulse the mixture until it resembles coarse crumbs or pea-sized pieces.
- 4
With the processor running, slowly drizzle in the ice water until the dough just begins to clump together.
- 5
Turn the dough out onto a clean surface.
- 6
Gently form the dough into a log, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- 7
In a medium bowl, combine the brown sugar, cinnamon, and all-purpose flour.
- 8
Mix the dry ingredients together with a fork.
- 9
Pour the melted butter over the sugar mixture.
- 10
Stir with a spatula until everything is well combined and has the consistency of wet sand. Set aside.
- 11
Unwrap the chilled dough and place it on a silicone baking mat or parchment paper.
- 12
Cut the dough in half to create two equal portions.
- 13
Roll out one half of the dough into a large rectangle.
- 14
Dust the dough lightly with flour.
- 15
Evenly spread the cinnamon-sugar filling over the rolled-out dough, leaving a small border around the edges.
- 16
Roll out the second half of the dough into a rectangle of the same size.
- 17
Carefully place the second sheet of dough on top of the filling.
- 18
Press the edges together firmly with a fork to seal the slab.
- 19
Trim any excess dough from the edges for a neat rectangle.
- 20
Prick the top of the dough all over with a fork.
- 21
Transfer the assembled slab on its baking mat or parchment paper to a baking sheet.
- 22
Bake in a preheated oven at 375°F (190°C) for 25–30 minutes, or until the pastry is golden brown.
- 23
While the pop-tart slab is baking, prepare the glaze. In a bowl, combine the powdered sugar and cinnamon. Add the milk and whisk until a smooth, thick glaze forms.
- 24
Once the slab is baked and has cooled slightly, pour the glaze over the top.
- 25
Use an offset spatula to spread the glaze evenly over the entire surface.
- 26
Let the glaze set for about 10 minutes.
- 27
Once the glaze has set, use a large knife to slice the slab into individual pop-tart squares.
- 28
Serve and enjoy.
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