Brown Sugar Cinnamon Pop Tart Shortbread
A delightful twist on a classic pastry, these Brown Sugar Cinnamon Pop Tart Shortbread feature a buttery shortbread base filled with sweet brown sugar and cinnamon, topped with a sweet maple icing.
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.
Notes
Store any leftover shortbread in an airtight container at room temperature for up to five days. Freeze for up to three months, ensuring each is individually wrapped. Chill the dough well before rolling for easier handling. Use high-quality ingredients for the best flavor. Feel free to adjust the amount of cinnamon to suit your taste. Variations include using chocolate or fruit preserves for the filling.