Giant Brown Sugar Not-a-Pop-Tart Dessert Recipe
This Giant Brown Sugar Not-a-Pop-Tart is a delightful twist on the classic pop-tart, transformed into a large, shareable dessert. With a flaky, buttery crust, a warm cinnamon-brown sugar filling, and a sweet, spiced glaze, this dessert is perfect for parties or family gatherings.
Ingredients
For the Pie Dough:
- 2 ½ cups all-purpose flour plus more for rolling out the dough
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup 2 sticks unsalted butter, cold and cut into cubes
- 3 to 4 tablespoons ice water or chilled vodka for extra flaky crust
- 1 large egg for egg wash
For the Brown Sugar Filling:
- ¾ cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 1 tablespoon all-purpose flour
- ¼ teaspoon salt
- 3 tablespoons unsalted butter melted
For the Glaze:
- 2 cups confectioners’ sugar
- 3 tablespoons milk any dairy or nondairy milk
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of salt
Instructions
Prepare the Pie Dough:
- In a food processor, combine the flour, granulated sugar, and salt. Add the cold butter cubes and pulse until the mixture resembles coarse sand.
- Gradually add 3 tablespoons of ice water (or chilled vodka), pulsing until the dough just comes together. If needed, add another tablespoon.
- Turn the dough onto a clean surface and divide it into two equal portions. Flatten each into a 1-inch-thick disk. Wrap each in plastic wrap and refrigerate for at least 30 minutes (or up to 2 days).
Make the Brown Sugar Filling:
- In a medium bowl, mix together the brown sugar, cinnamon, flour, salt, and melted butter until a thick, spreadable paste forms. Set aside.
Roll Out the Dough:
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Remove one dough disk from the refrigerator and roll it out on a floured surface into a 9 × 13-inch rectangle. Transfer this to the prepared baking sheet.
- Spread the brown sugar filling evenly over the dough, leaving a small border around the edges.
Assemble the Pop-Tart:
- Roll out the second dough disk to the same size (9 × 13 inches) and carefully place it over the filling.
- Seal the edges by pressing them with a fork, and lightly prick the top layer with a fork to allow steam to escape.
- Brush the top with beaten egg wash.
Bake:
- Bake the Pop-Tart in the preheated oven for 20–25 minutes, or until the crust is golden brown. Remove from the oven and let it cool slightly.
Prepare the Glaze:
- While the Pop-Tart cools, whisk together the confectioners’ sugar, milk, vanilla extract, cinnamon, and salt in a medium bowl until smooth.
- Spread the glaze evenly over the slightly warm Pop-Tart. Allow it to set for about 30 minutes.
Slice and Serve:
- Once the glaze has set, use a sharp knife to slice the Pop-Tart into eight squares. Serve and enjoy.
Notes
Vodka Option: Using chilled vodka instead of water for the dough provides extra flakiness without affecting the flavor.
Storage: This Pop-Tart is best enjoyed fresh but can be stored in an airtight container at room temperature for up to two days.
Customizations: Feel free to swap the brown sugar filling with any of your favorite fillings like fruit preserves, chocolate, or nut butter for a different twist.
Tried this recipe?Let us know how it was!