Cinnamon Sugar Pop Tarts

By Wednesday, January 27, 2016

One day I woke up and said “I’m going to make homemade pop tarts today”!

Cinnamon Sugar Pop Tarts |

Seriously. It was that random!

I loooved pop tarts as a kid. Heck, I still do! My favourite were the strawberry ones with white icing. My mother rationed them though (one at a time… who does that?!), so I never felt like I got my fix. As an adult, I’ve bought them once or twice as a nostalgic treat. I rarely toasted them though – do you?!

Cinnamon Sugar Pop Tarts |

I’m not a huge fan of the real cinnmon & sugar pop tarts, mostly because they didn’t have any icing. But you know how I adore cinnamon buns… so I dreamed up this combo, with lots of delicious icing and extra cinnamon!

Cinnamon Sugar Pop Tarts |

A few things – these are huge, first of all, and you could totally make smaller ones and get a dozen out of this recipe. Six is just how things went for me.

Cinnamon Sugar Pop Tarts |

Secondly, puff pastry is a different texture than store-bought pop tarts. If you’re looking for that type, use pie crust (bought or homemade) instead of puff pastry. You can make it the same way – roll it out, cut it into rectangles, blah blah blah… you get it.

Lastly, if you want more or less filling, be my guest – but I found this was just the right amount. Feel free to adjust the cinnamon/sugar ratio too.

Cinnamon Sugar Pop Tarts |

These are super easy and incredibly delicious! We devoured them in a day, obviously.

Frosted Cinnamon Sugar Pop Tarts
Serves: 6 large pop tarts
  • 1 package puff pastry (two sheets)
  • 3 tbsps coconut oil
  • ¼ cup sugar
  • 1 tbsp cinnamon
  • Frosting:
  • ¾ cup icing sugar
  • 1 tbsp milk
  • ⅛ tsp vanilla
  • Cinnamon, for sprinkling
  1. Roll out your sheets of puff pastry to make them thinner. Cut each into six rectangles. Melt the coconut oil and mix it with the sugar and cinnamon to make a paste. Drop a spoonful (1/6 of the mixture) onto six of the pastry squares. Spread the mixture around on each, leaving the edges bare. Take the remaining six squares and cover the coconut oil mixture. Using a fork, press down on all the edges to seal. Transfer pop tarts to a greased baking sheet and pierce the tops with a fork. I cooked three pop tarts per sheet (they're big!). Bake according to the puff pastry's package instructions (this varies per brand), or until the tops are golden brown. Meanwhile, mix frosting. Let pop tarts cool completely before frosting them. Sprinkle with a bit of cinnamon and you're good to go!

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