There’s something irresistibly nostalgic about biting into a warm, flaky Homemade Brown Sugar Pop-Tart, fresh from your own oven. With a buttery, golden crust that shatters delicately and a rich, caramel-like brown sugar filling, these treats are a step above store-bought.
The 2-hour process, including chilling and baking, ensures perfection, while the 15-minute bake time fills your kitchen with a comforting aroma. Each bite is a harmonious blend of sweet, gooey filling and crisp, tender pastry, making them worth every minute of effort.
These pop-tarts are not just a breakfast indulgence but a versatile delight for any time of day. The 10 servings mean you can share—or savor them all week long. Packed with 492 calories of pure joy, they’re a decadent treat that feels homemade in the best way.
The balance of textures—crunchy edges, soft filling—and the deep, molasses-like sweetness will have you reaching for seconds. Perfect for cozy mornings or sweet afternoon pick-me-ups, these pop-tarts are a labor of love you’ll want to repeat.
Ingredients for Homemade Brown Sugar Pop-Tarts
- Pastry Crust:
- 2 ½ cups (310 g) all-purpose flour
- 1 Tablespoon granulated sugar
- ½ teaspoon table salt
- 1 cup (226 g) unsalted butter (very cold, cut into pieces)
- ½ cup (120 g) sour cream
- Brown Sugar Filling:
- 1 cup (200 g) light brown sugar (firmly packed)
- 1 ½ Tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ heaping teaspoon table salt
- 3 Tablespoons (43 g) unsalted butter (melted)
- ¼ teaspoon vanilla extract
- Egg Wash:
- 1 egg
- 1 teaspoon water
- Brown Sugar Glaze:
- 1 cup (125 g) powdered sugar
- 2 Tablespoons dark brown sugar (firmly packed; light brown sugar can be substituted, but the color will be lighter)
- 1-2 Tablespoons milk (whole milk recommended; adjust quantity for lower-fat milk)
- 1 Tablespoon light corn syrup
- ½ teaspoon vanilla extract
- ⅛ teaspoon ground cinnamon
Step-by-Step Instructions
- Prepare the Pastry Crust: In a food processor, combine flour, sugar, and salt. Pulse to mix. Add cold butter pieces and pulse until the mixture resembles coarse crumbs with pea-sized butter bits. Add sour cream and pulse until the dough clings together. Form into a 1-inch thick disk, wrap in plastic wrap, and refrigerate for 30-60 minutes.
- Make the Filling: In a bowl, mix brown sugar, flour, cinnamon, and salt. Stir in melted butter and vanilla extract until the mixture becomes a paste. Set aside.
- Prepare the Egg Wash: Whisk together egg and water until well combined. Set aside.
- Assemble the Pop-Tarts: Preheat oven to 400°F (205°C) and line a baking sheet with parchment paper. Roll out the chilled dough on a floured surface to ⅛-¼ inch thickness. Cut into 2 ½”x4” rectangles. Place one rectangle on the baking sheet, brush with egg wash, and add 1 ½ Tablespoons of filling. Cover with another rectangle, crimp edges with a fork, and poke 6-8 holes in the top. Repeat with remaining dough.
- Bake: Bake for 15-17 minutes until golden brown. Cool on the baking sheet before glazing.
- Make the Glaze: Whisk powdered sugar, brown sugar, 1 Tablespoon milk, corn syrup, vanilla, and cinnamon. Add more milk as needed until the glaze is smooth and holds its shape briefly when drizzled.
- Finish: Drizzle glaze over cooled pop-tarts and let it harden before serving.
Storage and Reheating Tips
Store your homemade brown sugar pop-tarts in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped in plastic wrap and placed in a freezer-safe bag for up to 2 months. To reheat, pop them in a toaster or oven at 350°F (175°C) for 5-7 minutes until warm and crispy.
Recipe Variations to Try
Switch up the filling by adding chopped nuts, like pecans or walnuts, for a crunchy twist. You can also experiment with different spices, such as nutmeg or cardamom, to enhance the flavor. For a fruity version, mix in a tablespoon of apple butter or mashed banana with the brown sugar filling.
Time-Saving Hacks
Prepare the pastry dough a day ahead and keep it refrigerated overnight. You can also make the filling in advance and store it in the fridge for up to 2 days. If you’re short on time, skip the glaze and dust the pop-tarts with powdered sugar for a simpler finish.
Equipment Guidance
A food processor makes cutting the butter into the flour quick and easy, but you can also use a pastry cutter or your fingertips. A rolling pin with thickness guides ensures even dough, and a pizza wheel or sharp knife works perfectly for cutting the rectangles. Don’t forget a pastry brush for the egg wash!
Common Questions Answered
Can I use salted butter?
Yes, but reduce the added salt in the recipe by half.
What if I don’t have sour cream?
Substitute with plain Greek yogurt for a similar texture.
How do I prevent the filling from leaking?
Make sure to crimp the edges firmly with a fork and poke enough vent holes on top.
Homemade Brown Sugar Pop-Tart Recipe
Ingredients
Pastry Crust
- 2 ½ cups all-purpose flour (310 g)
- 1 Tablespoon granulated sugar
- ½ teaspoon table salt
- 1 cup unsalted butter (226 g) very cold and cut into pieces
- ½ cup sour cream (120 g)
Brown Sugar Filling
- 1 cup light brown sugar (200 g) firmly packed
- 1 ½ Tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon table salt heaping
- 3 Tablespoons unsalted butter (43 g) melted
- ¼ teaspoon vanilla extract
Egg Wash
- 1 egg
- 1 teaspoon water
Brown Sugar Glaze
- 1 cup powdered sugar (125 g)
- 2 Tablespoons dark brown sugar firmly packed (can use light brown if you don’t have dark but the color won’t be as dark)
- 1-2 Tablespoons milk I use whole milk, if using lower-fat milk you may need a bit less
- 1 Tablespoon light corn syrup
- ½ teaspoon vanilla extract
- ⅛ teaspoon ground cinnamon
Instructions
- Combine flour, sugar, and salt in the basin of a food processor and pulse to combine.
- Scatter butter pieces over the surface and pulse in 1-second increments until butter is cut into the flour mixture. Pea-sized butter pieces may remain.
- Add sour cream and pulse again just until dough begins to cling together. Turn dough out onto a clean, lightly floured surface and work into a 1” thick disk. Wrap in plastic wrap or wax paper and refrigerate for at least 30-60 minutes. Shortly before you are ready to roll out your dough, prepare the filling and egg wash:
- Stir together brown sugar, flour, cinnamon, and salt until combined.
- Add melted butter and vanilla extract and stir until combined and mixture is paste-like. Set aside.
- Prepare egg wash by whisking together egg and water until well-combined.
- Preheat oven to 400F (205C) and line a baking sheet with parchment paper.
- Transfer chilled pastry dough to a clean, lightly floured surface and use a lightly floured rolling pin to roll dough into a rectangle that’s between ⅛-¼” thick (0.5cm). Cut into approximately 2 ½”x4” (6x10cm) rectangles (you can use a sharp knife or pizza wheel, but I like to use the cookie cutter I linked to in the equipment section in the recipe card).
- Place one cut-out rectangle on prepared baking sheet and lightly brush with an even coating of egg wash.
- Scoop 1 ½ Tablespoons of filling and drop it into the center of the rectangle. Cover with another rectangle cut-out of pastry dough and use a fork to crimp the edges closed to seal. Brush the surface of the pop-tart with egg wash and use a toothpick or the tip of a sharp knife to poke 6-8 holes through the top layer of dough (to vent the pop-tarts).
- Repeat with remaining dough until you have formed all of your pop-tarts. Space the pastries at least 2” apart on baking sheet, you’ll likely need to bake two trays, keep the second tray in the refrigerator while the first one bakes.
- Transfer to 400F (205C) preheated oven and bake 15-17 minutes, until beginning to turn golden brown. Allow to cool on baking sheet before topping with icing.
- Whisk together powdered sugar, brown sugar (break up any clumps in the brown sugar), 1 Tablespoon of milk, corn syrup, vanilla extract, and cinnamon. Add more milk as needed, a small splash at a time, until icing is smooth and the ribbon of icing that drizzles off the whisk holds its shape for a second or two before dissolving back into the bowl.
- Drizzle icing over pop-tart and allow to harden before serving and enjoying.