Brown Sugar Cinnamon Maple Pop Tarts
Brown Sugar Cinnamon Filling. Combine all of the ingredients in a small bowl and preheat the oven to 350F. Take 6 of the rectangles out of the fridge and place on a large baking sheet lined with parchment paper. Ensure they're evenly spaced out. Add 1 tablespoon of filling to the center of each rectangle.
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Once chilled, sprinkle flour over a clean work surface and roll out your dough into a large 1/4" thick rectangle. Cut out with stencil or whatever you have on hand and cut into a pop tart shape, removing excess dough. Make 12-16 rectangles, you may have to roll out leftover dough. Pre-heat oven to 400.
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Preheat the oven to 375 degrees. Bake the pop tarts in the middle rack, until the bottoms are slightly golden, about 25 minutes. Transfer to a rack and let cool. Add the powdered sugar, cinnamon, milk, and vanilla to a bowl and whisk together.
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Preheat the oven to 400 degrees. Mix the filling together until crumbly. Place an overflowing tablespoon of the brown sugar mixture into the center of the dough disks. Dip your finger in water and sweep the circumference of each disk. Sandwich one dough disk on top of the other press around the circumference with a fork.
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Crimp the edges with a fork to seal. Pierce the surface of each pop tart. Brush each sealed pop tart with non-dairy milk. Sprinkle a bit of sugar over top. Transfer filled and sealed pop tarts to the fridge to set for 20 minutes. Preheat the oven to 350F. Bake pop tarts for 25-30 minutes or until tops are golden brown.
Maple Brown Sugar Cinnamon Pop Tarts
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 โ inch thick. Using a pizza Cut off the scraggly edges.
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Pop Tarts are a favorite treat in our house. The fall season inspires these brown sugar cinnamon pop tarts with maple icing. The crumbly tart dough pairs nicely with the sweet filling. Maple icing adds that fall feel. Bake up a batch and freeze them for easy fall breakfasts!
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Preheat the oven to 400 degrees F (200 degrees C). step 9. Mix Brown Sugar (1/2 cup), Butter (2 Tbsp), Ground Cinnamon (1/2 tsp), and Salt (1 pinch) together until crumbly. step 10. Place an overflowing tablespoon of the brown sugar mixture into the center of half the dough disks. step 11.
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Firmly press one of the halves into the base of your prepared pan, ensuring an even layer. Shape the remaining dough into an 8ร8 inch square on a separate piece of parchment paper and set aside. For the filling, mix together brown sugar, cinnamon, and flour in a small bowl. Incorporate the melted butter, blending well.
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In a medium mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, coconut oil, maple syrup, and dark brown sugar. Mixing on medium, cream together until pale tan and fluffy, 2-3 minutes. Add in the vanilla, egg, and egg yolk.
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Whisk together the egg wash ingredients as well. Preheat your oven to 350ยฐ F. Place a sheet of parchment paper on a large cutting board and sprinkle generously with tapioca flour. Place one portion of dough on the parchment, sprinkle with tapioca, and cover with another piece of parchment paper.
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Poke holes along the top of the pop tarts to allow steam to escape while baking. At this point, place the assembled pop tarts back in the fridge for an additional 20 mins -1 hour - preheat your oven to 350ยฐF. Once they've chilled, brush the tops of your pop tarts with the egg wash and bake for 22-28 mins or until they're golden brown.
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Trace a square outline of the pan on a separate sheet of parchment paper and set aside. In a medium bowl, whisk together the salt, almond flour, and flour. Set aside. In a large mixing bowl, using a hand or stand mixer with the paddle attachment, mix together the butter and sugar.
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Come into the world of homemade pastries with these delightful Brown Sugar Maple Pop Tarts. Unlike their store-bought counterparts, these Pop Tarts offer a wholesome and scrumptious experience, balancing the rich flavors of brown sugar and maple. Perfect for a leisurely weekend breakfast as a comforting snack, these Pop Tarts are sure to.
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Combine the dry ingredients in a food processor, then drop in the cold butter and pulse to cut it in. Add the sour cream and pulse until the dough clings together, then transfer it to a lightly floured surface. Form the dough into a 1โณ thick disc, wrap it in plastic, and chill it for 30-60 minutes.
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In a food processor, combine the flour, whole wheat flour, cinnamon, and butter. Pulse until the mix clumps together to form pea-size balls. Add 1/2 cup cold water, 1 tablespoon at a time, until the dough comes together and forms a ball. If the dough feels dry, add 1-2 tablespoons additional water. 3.
