It has been awhile since I have had a post! March was a very busy month, the weather is starting to get nicer here in Chicago, so we are outside a little more, which is fantastic. My family had five birthday’s to celebrate during the month and my brother came to visit twice! My brother lives in Wisconsin, and while he is only a couple hours away everyone has been busy over the past few months so visiting each other has been hard. Lately is seems that we have been very thankful for Facetime. When we are together we always have a good time reminiscing about our childhood when we are all together with our siblings, husband can relate too, which is nice, because he has been around forever! Speaking of our childhood, when we were in high school breakfast was usually something quick and easy because we were running around, fighting over outfits, and oversleeping all while driving our mother crazy and trying to make it to first period on time. During these years, we needed something quick and easy, poptarts were our go to on the mornings when we were running late.
Recently, I was home alone with nothing to eat and after spending time with my brother I decided to make our favorite poptart. I used my double pie crust recipe to make the dough. I rolled the dough out and cut it into rectangles. I used egg wash as my glue to hold both pieces of dough together, then again over the top of the poptart to give the dough a nice color when it finished baking. These poptarts turned out really good, especially right out of the oven.
2 teaspoons milk
1/2 cup brown sugar
2 tsp cinnamon
1 tbsp flour
1/2 tsp cinnamon
1/2 cup powdered sugar
1 tsp milk
1 tsp vanilla
- You can use any pie crust, but I used my Double pie crust recipe. Roll out the dough and cut into rectangles about 1/8 inch thick and 3×4 inches in size. I ended up with 6-9 poptarts.
- Place a piece of parchment paper on a cookie sheet. Place all poptarts on the cookie sheet. Brush with egg wash.
- For the filling: Mix brown sugar, cinnamon, and flour together in a small bowl. Place about a tablespoon of the mixture into the middle of each poptart, leaving a space on the edge.
- Coat one side of the top layer of your poptart with egg wash. Place on top of the mixture, egg wash side down. Use your fingers to press firmly to seal the dough.
- Poke holes in the top of the poptart to allow steam to escape and coat top layer in egg wash.
- Seal the edges one more time by crimping with a fork, lightly dusted in flour.
- Preheat oven to 350F degrees. Bake poptarts about 20 minutes or until they are golden brown. Transfer to a wire rack.
- For the glaze: whisk all the ingredients together. Add another teaspoon of milk if needed, you don’t want the glaze to be too runny. Once the poptarts are cool use a spoon or knife and glaze each poptart.
- Store in an airtight container.