A few years ago, I started recreating my childhood favorite treats for my kids. This was one of the first recipes I created. I usually double the batch and freeze half of them before baking for a quick morning treat or after-dinner dessert. You can use any shape cookie cutter or just cut the dough into rectangles for a traditional poptart look. They are my kids’ favorite. The pie dough is my go-to recipe for all things pie. The maple vanilla frosting is a little extra and my kids can’t always wait for them to cool. I hope you love them as much as we do.
Pie Dough
3c. all purpose flour
¼ c. sugar
1 ½ tsp. course sea salt
1c. butter, cold and chopped into small chunks
3 tbsp. shortening, cold or frozen, chopped
½ c. ice cold water
Filling
½ c. dark brown sugar
2 tsp. cinnamon
1 tbsp. flour
Egg wash
1 egg
1 tbsp. milk
Frosting
1c. powdered sugar
1 tbsp. milk
½ tsp. vanilla extract
¼ tsp. maple extract
Pinch of salt
Extras
Heart shaped cookie cutter
Pastry brush
Instructions
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Preheat oven to 400 degrees
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Make the pie dough. In a large bowl combine flour, sugar and salt. Add in butter and shortening. Working with your fingers or a pastry cutter, work the flour and butter to combine. Making sure all of the butter is smaller than a pea, then add the cold water. Mix to combine. If the dough needs more, add 1 tbsp of water at a time until the mixture forms a cohesive dough. Make sure not to add too much. Place dough in fridge to rest.
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Make the filling. In a small bowl combine the brown sugar, cinnamon and flour.
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Make the egg wash. In a small bowl combine egg and milk. Whisk until smooth.
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Remove pie dough from fridge. Roll out onto a floured surface. Cut heart shapes out and place them onto a parchment lined baking tray. Repeat until all dough is used.
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On one heart, brush the top with egg wash. Place roughly 1 tbsp of filling mixture, depending on how big your heart cookie cutter is. Mine was 3 inches wide. Take another heart and brush the bottom with egg wash. Place egg wash side down on top of the cinnamon mixture. Pinch edges with a fork all the way around. Using a knife, cut two small slits onto each side of the heart to release steam. Brush with egg wash. Repeat process with each heart until all hearts are used. I ended with 10 heart poptarts.
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Place baking tray into heated oven. Bake for 10-12 minutes. Until lightly browned on top.
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Remove from oven and let cool.
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Make the frosting my combining all ingredients in a small bowl and whisking until smooth. If it needs it add 1 tsp. of milk at a time to make it come together. You want it to be very thick.
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Once hearts are cooled. Frost each heart and let the frosting set for 1-2 hours, or glaze them and eat them warm. However you prefer.
Variation:
Fill with 1 tbsp. fruit jam and a sprinkle of granulated sugar. Assemble the same way as the cinnamon. Make the frosting minus the maple, and top with sprinkles.