If you love the sweet, comforting flavors of pop tarts, then you’re going to adore this Brown Sugar Cinnamon Pop Tart Shortbread recipe. It combines the rich taste of brown sugar and cinnamon with a buttery shortbread base, making it an irresistible treat for any occasion. Perfect for breakfast or a snack, these shortbread pastries offer a delightful twist on a classic favorite.
Why Make This Recipe
Making Brown Sugar Cinnamon Pop Tart Shortbread is not just about enjoying a delicious treat; it’s also about the experience of baking something homemade. This recipe is simple, requires no special tools, and can be made in a relatively short amount of time. Plus, they’re a great way to impress friends and family with your baking skills. Enjoy the warm, gooey filling and the sweet maple icing, and you’ll see why these pop tart shortbreads are worth making!
How to Make Brown Sugar Cinnamon Pop Tart Shortbread
Ingredients:
- 1 1/2 cups (195g) all-purpose flour
- 1 cup (100g) almond flour
- 1/2 tsp kosher salt
- 1 cup (220g) unsalted butter, room temp
- 1 1/2 cups (170g) powdered sugar
- 1 large egg
- 1 tsp vanilla extract or vanilla bean paste
- 1 cup (205g) light brown sugar, packed
- 1 tbsp cinnamon
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter, melted
- 1 tbsp pure maple syrup
- 3/4 cup (75g) powdered sugar
- 1 tsp cinnamon
- 2 tbsp unsalted butter, melted and cooled
- 1 tbsp pure maple syrup
- 1-2 tbsp milk, room temp
- Flaky sea salt, for sprinkling (optional)
Directions:
Make the Shortbread: In a large bowl, mix the all-purpose flour, almond flour, and kosher salt. In another bowl, cream the unsalted butter and powdered sugar until light and fluffy. Add the egg and vanilla, mixing well. Gradually add the dry ingredients to the wet ingredients until combined. Wrap the dough in plastic and chill for at least 30 minutes.
Prepare the Filling: In a separate bowl, mix the brown sugar, cinnamon, and 2 tablespoons of all-purpose flour. Stir in the melted butter and maple syrup until well combined.
Roll Out Dough: Preheat your oven to 350°F (175°C). Roll out the chilled dough on a floured surface. Cut out rectangles to shape your pop tarts.
Assemble the Pop Tarts: Place half of the cut dough rectangles on a baking sheet lined with parchment paper. Spoon some filling onto each rectangle, leaving space around the edges. Top with another rectangle of dough and press to seal.
Bake: Bake in the preheated oven for about 20-25 minutes until golden brown. Let them cool completely.
Make the Icing: In a bowl, whisk together the powdered sugar, cinnamon, melted butter, maple syrup, and milk until smooth. Drizzle over the cooled shortbread.
Add Toppings: If desired, sprinkle flaky sea salt on top of the icing.
How to Serve Brown Sugar Cinnamon Pop Tart Shortbread
These delightful shortbread pastries are best enjoyed fresh, but they also make a fantastic addition to your breakfast table or dessert spread. Serve them with a cup of coffee or tea for a cozy afternoon treat.
How to Store Brown Sugar Cinnamon Pop Tart Shortbread
Store any leftover shortbread in an airtight container at room temperature for up to five days. If you want to keep them longer, you can freeze them for up to three months. Just make sure to wrap each one individually for best results.
Tips to Make Brown Sugar Cinnamon Pop Tart Shortbread
- Chill the dough well before rolling to make it easier to handle.
- Use high-quality ingredients for the best flavor.
- Feel free to adjust the amount of cinnamon to suit your taste.
Variation
You can switch up the filling by using different flavors like chocolate or fruit preserves. For a nutty twist, try adding crushed nuts to your filling.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but it may change the texture slightly.
2. What can I use if I don’t have almond flour?
You can replace almond flour with an equal amount of all-purpose flour, but note that it will alter the flavor.
3. How can I make these gluten-free?
You can use a gluten-free flour blend in place of all-purpose flour and almond flour to make these shortbread gluten-free.
Enjoy making and devouring your Brown Sugar Cinnamon Pop Tart Shortbread! It’s a treat that’s sure to become a household favorite.
Brown Sugar Cinnamon Pop Tart Shortbread
Ingredients
For the Shortbread
- 1.5 cups 1 1/2 cups (195g) all-purpose flour All-purpose flour for the dough
- 1 cup 1 cup (100g) almond flour Almond flour adds richness
- 0.5 tsp 1/2 tsp kosher salt To enhance flavors
- 1 cup 1 cup (220g) unsalted butter, room temp Must be at room temperature for easy creaming
- 1.5 cups 1 1/2 cups (170g) powdered sugar For sweetening the dough
- 1 large 1 large egg For binding the ingredients
- 1 tsp 1 tsp vanilla extract or vanilla bean paste Adds flavor to the dough
For the Filling
- 1 cup 1 cup (205g) light brown sugar, packed Gives sweetness and depth
- 1 tbsp 1 tbsp cinnamon Key flavor ingredient
- 2 tbsp 2 tbsp all-purpose flour Helps thicken the filling
- 2 tbsp 2 tbsp unsalted butter, melted For richness in the filling
- 1 tbsp 1 tbsp pure maple syrup Adds sweetness
For the Icing
- 3/4 cup 3/4 cup (75g) powdered sugar Main ingredient for the icing
- 1 tsp 1 tsp cinnamon Adds flavor to the icing
- 2 tbsp 2 tbsp unsalted butter, melted and cooled For smoothness in icing
- 1 tbsp 1 tbsp pure maple syrup For sweetness in icing
- 1-2 tbsp 1-2 tbsp milk, room temp Adjust for desired consistency
- Flaky sea salt, for sprinkling (optional) Optional garnish for flavor
Instructions
Make the Shortbread
- In a large bowl, mix the all-purpose flour, almond flour, and kosher salt.
- In another bowl, cream the unsalted butter and powdered sugar until light and fluffy.
- Add the egg and vanilla, mixing well.
- Gradually add the dry ingredients to the wet ingredients until combined.
- Wrap the dough in plastic and chill for at least 30 minutes.
Prepare the Filling
- In a separate bowl, mix the brown sugar, cinnamon, and 2 tablespoons of all-purpose flour.
- Stir in the melted butter and maple syrup until well combined.
Roll Out Dough
- Preheat your oven to 350°F (175°C).
- Roll out the chilled dough on a floured surface.
- Cut out rectangles to shape your pop tarts.
Assemble the Pop Tarts
- Place half of the cut dough rectangles on a baking sheet lined with parchment paper.
- Spoon some filling onto each rectangle, leaving space around the edges.
- Top with another rectangle of dough and press to seal.
Bake
- Bake in the preheated oven for about 20-25 minutes until golden brown.
- Let them cool completely.
Make the Icing
- In a bowl, whisk together the powdered sugar, cinnamon, melted butter, maple syrup, and milk until smooth.
- Drizzle over the cooled shortbread.
Add Toppings
- If desired, sprinkle flaky sea salt on top of the icing.
