Pecan Brown Sugar Pop Tarts
Makes 9 pop tarts
- Large Bowl
- Food processor
- Baking sheets
- Wire rack
- Small Bowl
- 2 ½ cups all purpose flour
- 2 sticks 8oz unsalted butter cold, cubed
- 1 tsp kosher salt
- 2 Tbsp sugar
- 8-10 Tbsp ice water
- ½ cup pecans toasted
- ½ cup brown sugar
- 2 ½ tsp cinnamon
- 1 Tbsp flour
- 1 tsp kosher salt
- 1 egg
- 1 Tbsp milk
Brown Butter Glaze
- 4 Tbsp 2oz unsalted butter, browned (warm)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2-4 Tbsp milk*
- Toasted chopped pecans for garnish
- Begin by preparing the crust. In a large bowl whisk flour, sugar, and salt until combined. Add in cold butter and toss to coat the cubes in flour.
- Using your hands, fork, or pastry cutter, cut the cold butter into the flour mixture, until the butter is about the size of small peas. **
- Add cold water a few tablespoons at a time, gently mixing after adding. The amount of water needed will vary depending on climate, flour, etc. The dough should look shaggy, but stick together when pressed with your hands.
- Transfer shaggy dough to a clean surface, and press dough into a ball. Cut in half and flatten each half into a rough rectangle shape. Wrap each piece in plastic. Refrigerate for at least 1 hour. (try not to over work the dough too much at this point)
- While crust chills, prepare the filling. In a food processor, pulse pecans until finely chopped. Add in brown sugar, cinnamon, flour and salt and pulse until combined.
- Preheat oven to 400ºF.
- Roll out one piece of the chilled dough into a rectangle a bit larger than a 9×12 inch rectangle. Trim dough to remove rough edges, and to make it an even 9×12 inch rectangle.
- Cut dough into 9 even rectangles. Transfer to a lined baking sheet and chill for 15 minutes. Repeat rolling and cutting process with second piece of dough. (you should end up with 18 rectangles)
- Whisk egg and milk to make an egg wash.
- Remove cut dough from the fridge, and arrange 9 rectangles nicely on the lined baking sheet (if not already). Brush egg wash all over. Fill each of the 9 rectangles with a heaping 1 Tbsp of filling. Spread out filling, leaving about a 1/4 inch boarder.
- Top each of the 9 filled rectangles with a second rectangle of pastry dough.
- Seal by crimping edges with a fork.
- Brush the tops of pop tarts with more egg wash all over and prick the top a few times with a fork.
- Bake for 20-25 minutes until golden.
- Transfer pop tarts to a wire rack and cool completely.
- While pop tarts cool, prepare the glaze.
- In a small bowl, whisk everything for the glaze together until smooth.
- Once completely cool, glaze each pop tart with the brown butter glaze. Sprinkle with chopped pecans.
- Once glaze is set, store in an airtight container.
*The amount of milk you will need will vary, so just add it in slowly to get a nice think yet still slightly runny consistency **You can also make the dough in a food processor by adding all the dry ingredients in and then pulsing in the cold butter until the butter is the size of small peas. Then simply pulse in the cold water.
Tried this recipe?Let us know how it was!