Pie crust – leftover, fresh, or store bought
¼ cup packed dark brown sugar
1 tablespoon cornstarch
2 teaspoons ground cinnamon
½ cup confectioners’ sugar
½ teaspoon ground cinnamon
1 tablespoon water
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Preheat oven to 375 degrees F. Line a baking sheet with parchment.
Roll out your chilled pie crust to a roughly 8 by 6 inch rectangle. You can definitely make a bigger Pop Tart as well – just increase the filling and glaze amounts accordingly.
Stir together the cornstarch, 2 teaspoons cinnamon, and dark brown sugar until combined. Place evenly on one half of the crust rectangle, leaving a little boarder.
Fold the empty dough over and very firmly seal the edges with a fork. Bake immediately for about 20 minutes until golden brown or refrigerate for up to 2 days and bake when you’re ready.
Allow the Pop Tart to cool and then make the glaze. Stir together confectioners’ sugar, cinnamon, and water, adding more sugar or water as necessary until you achieve a thick, yet spreadable glaze. Pour glaze over the Pop Tart and enjoy.
Pop Tart may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about 2 hours or a 350 degrees F oven for about 20 minutes.