Yes, I’m aware there’s no fruit filling anywhere in or near this recipe. When I was deciding which Pop-Tart recipes to include, I turned to Facebook for an informal poll on favorite flavors. Strawberry took top billing, of course, but cinnamon zoomed past cherry, blueberry, and every other variety, with a vociferously dedicated fan base ready to come to bat for its inclusion. So think of these cinnamon Pop-Tarts as a bonus feature, a B-side track, a prize at the bottom of the box. I couldn’t leave fans wanting.
YIELD: 6 filled pastries
TOTAL TIME: 2 hours, plus cooling time
DIFFICULTY: 4
SPECIAL EQUIPMENT: food processor, pastry or pizza cutter
CRUST
2-1/2 cups (10-5/8 ounces) unbleached all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon kosher salt
8 tablespoons (4 ounces) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup (3-1/4 ounces) chilled vegetable shortening, cut into 1/2-inch cubes
1/4 cup ice-cold water
1 tablespoon distilled white vinegar
1 large egg whisked with 1 tablespoon water, for egg wash
FILLING
3/4 cup (5-5/8 ounces) packed light brown sugar
3 tablespoons unbleached all-purpose flour
1-1/4 teaspoons ground cinnamon
2 tablespoons (1 ounce) chilled unsalted butter, cut into 1/2-inch cubes
FROSTING (OPTIONAL)
2 cups (8 ounces) powdered sugar
1/4 teaspoon ground cinnamon
2 to 3 tablespoons whole or reduced-fat milk
MAKE THE DOUGH:
Pulse the flour, sugar, and salt together in the bowl of a food processor to sift and combine. Add the butter and shortening and pulse in 3-second bursts until partially incorporated, with pea-sized chunks visible and a texture resembling moist cornmeal.
With the processor running, drizzle the water and the vinegar through the feed tube just until a shaggy and crumbly dough starts to form. Transfer to a bowl. Divide the dough in half and shape into 2 discs. Wrap in plastic wrap and refrigerate for at least 1 hour (or overnight).
MAKE THE FILLING:
Stir the brown sugar, flour, and cinnamon together with a fork. Cut in the butter with a pastry blender or your fingers until the butter is fully incorporated and the mixture resembles wet sand.
ASSEMBLE AND BAKE:
Preheat the oven to 375°F. Line 2 rimmed baking sheets with parchment paper or Silpat liners.
On a floured surface, roll one of the dough discs to a 10 by 12-inch rectangle about 1/4 inch thick. Use a pastry or pizza cutter to divide into 6 (3 by 5-inch) rectangles. Place on the prepared baking sheets. Repeat with the second dough disc, but leave the 6 rectangles on the work surface for the moment.
Spoon 2 tablespoons of the cinnamon filling in the center of each rectangle on the baking sheets. Brush the dough edges with the egg wash. Place one of the reserved dough rectangles atop each filled rectangle and tightly seal the edges by pressing with the tines of a fork. Use the fork to poke vent holes in the pastry tops.
Bake for about 30 minutes, or until golden brown and puffed. Transfer the tarts to a wire rack and let cool completely before eating or frosting.
FROST THE TARTS:
Whisk the powdered sugar and cinnamon together, then whisk in 2 tablespoons milk to form a thick glaze. Add the final tablespoon of milk a drizzle at a time until the glaze has the consistency you want. Spread onto the cooled pastries using a basting brush.
Store the tarts in the refrigerator in an airtight container for up to a week.