Ingredients:

  • 3 cups All-Purpose Flour
  • 1 tablespoon Granulated Sugar
  • 1 teaspoon Fine Sea Salt
  • 1 cup + 2 tablespoons Unsalted Butter (Very Cold, cubed)
  • ½ cup Ice Water
  • 1 cup Dark Brown Sugar (Packed)
  • 2 teaspoons Ground Cinnamon
  • 1 tablespoon Cornstarch
  • 3 tablespoons Unsalted Butter (Melted)
  • 1 teaspoon Lemon Juice (Freshly Squeezed)
  • 1 large Egg (for egg wash)
  • 1 tablespoon Milk or Water (for egg wash)
  • 1 ½ cups Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 2–3 tablespoons Milk or Cream (for thinning the glaze)

Instructions:

  1. In a food processor, pulse flour, sugar, and salt. Add cold, cubed butter and pulse until mixture resembles coarse crumbs with some pea-sized pieces remaining.
  2. Slowly drizzle in ice water while pulsing until dough just comes together. Do not overmix. Divide dough in half, form into flattened discs, wrap tightly, and chill for at least 1 hour.
  3. Whisk together brown sugar, cinnamon, and cornstarch in a medium bowl. Stir in melted butter and lemon juice until it forms a thick, cohesive paste. Set aside.
  4. Preheat oven to 400°F (200°C). Line baking sheets with parchment paper. On a lightly floured surface, roll out one chilled dough disc into a large rectangle (approx. 12x15 inches).
  5. Trim edges and cut the dough into 8 equal rectangles. Repeat with the second dough disc (yielding 16 total rectangles).
  6. Place half the rectangles on the prepared baking sheets. Spoon 1 ½ tablespoons of filling onto the center of each bottom rectangle, leaving a 1-inch border. Brush the borders lightly with the egg wash mixture.
  7. Top with the remaining dough rectangles, carefully aligning edges. Crimp edges tightly using a fork to seal completely, then cut 2-3 small slits in the top of each pastry to allow steam to escape.
  8. Brush the tops of all pastries thoroughly with the remaining egg wash. Bake for 18–22 minutes, rotating halfway, until puffed and deeply golden brown. Let cool completely on a wire rack.
  9. Whisk powdered sugar, vanilla, and milk/cream until smooth and drizzly. Drizzle generously over the cooled Homemade Brown Sugar Cinnamon Pop-Tarts.