For the dough:
- 2 ¼ cups (290 grams) all-purpose flour
- ¼ cup + 1 tablespoon (65 grams) granulated sugar
- ½ teaspoon cinnamon
- 1 teaspoon salt
- 2 sticks (227 grams) unsalted butter, cold and cubed
- ¼ cup + 3 tablespoons (100 grams) cold water
- ½ teaspoon honey
For the filling:
- ½ cup (100 grams) light brown sugar
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 1 tablespoon (8 grams) all-purpose flour
For the egg wash:
- 1 egg
- 2 tsp water
For the glaze:
- 1 1/2 cups (188 grams) powdered sugar, sifted
- 2 tablespoons milk
- 1 tablespoon corn syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Make the dough:
Adjust the oven rack to the center position and preheat to 375°F. Line two sheet trays with parchment and set aside.
In a food processor or large mixing bowl, add the flour, sugar, cinnamon and salt. Pulse lightly, or mix with a whisk, until just combined. Add the cubed butter all at once and pulse for 10-20 seconds, or if mixing by hand, cut the butter into the dry mixture with a pastry cutter for 5-6 minutes, or until the mixture looks sandy and no large clumps remain. Be careful not to overmix as the butter will get too warm.
Pour in the water and honey mixture in a steady stream while pulsing the dough mixture in the food processor, or if mixing by hand, pour cold water and honey into the dough mixture and mix, until the mixture comes together and a dough ball has formed. Check the dough to make sure that there are no visible flour or sugar patches, but don’t overmix.
Remove the dough from the food processor or bowl and place on a lightly floured surface. Fold the dough 2-3 times and shape into a 1-inch thick, 7-inch diameter circle. Wrap the dough and let it rest in the refrigerator for 30 minutes to 1 hour.
Make the filling:
While the dough is resting, for the filling, whisk together the brown sugar, cinnamon, salt, and flour until combined and set aside.
Once the dough has cooled and rested, flour your work surface to roll out the dough. Roll the dough into a rectangle, about 3 feet in length, 8 inches in height, and about ⅛ of an inch thick. Using a pastry cutter, pizza cutter, knife or bench scraper, cut the dough into rectangles 3 inches wide x 4 inches in height. You should be able to cut between 18-20 rectangles depending on how thick the dough has been rolled.
Lift 8 of the cut rectangles off your work surface with a spatula or bench scraper and place them onto one of the prepared baking sheets. These will be the bottoms of your pop tarts. Brush the dough lightly with water, ensuring that the edges get wet; otherwise the top and bottom dough won’t stick together completely when crimped and the filling will leak out. Fill each center with 1 heaping teaspoon of brown sugar filling, leaving about ¼-inch border from filling to the edge of the dough. Cover each filled pastry with a second dough rectangle and crimp the edges together with a fork. Repeat process with any remaining cut rectangles onto second prepared baking sheet.
Make the egg wash:
In a small bowl, mix together the egg and water.
Brush each filled rectangle with egg wash and bake for 25-30 minutes, or until golden brown and the pastry is fully baked. Let cool completely before glazing, about 30-45 minutes.
Make the glaze:
While the pop tarts are baking, in a small bowl, whisk together the sifted powdered sugar, milk, corn syrup, vanilla and cinnamon, mixing until smooth. The glaze should be thick, but not too thick to spread.
Use a spoon or offset spatula to glaze each cooled pop tart. Leave to set for 30 minutes to 1 hour before eating, or at least 3 hours (or until they are dry to the touch - this will depend on your kitchen environment) before stacking on top of each other, to prevent the glaze from getting messed up and smearing, or sticking to the bottom of the pop tart placed on top of it.