Homemade Pop-Tarts

How to Make Homemade Pop Tarts

Brown Sugar Cinnamon Pop-Tarts, my first taste of baked perfection.

I still remember those Saturday mornings and the faint scent of cinnamon drifting into my bedroom, waking me out of a deep sleep – the delicious smell of pastry being caramelized and the exotic scent of spice.

My mom, a die-hard coffee cake eater, would, on occasion, crave the breakfast treat of my generation. Sneaking into the kitchen before the sun came up, my mom would drop a Pop-Tart into the toaster and – voila! – fresh-"baked" perfection.

Fast-forward to today. I am a successful pastry chef and two-time James Beard Foundation Award finalist, and I make Pop-Tarts. Yup, I do. I love making them, and they rock. The flavors change seasonally, jam-packed with amazing homemade preserves. I also love flavors such as lemon custard, marshmallow cream, Nutella, s'mores, apple pie and even PB&J. But my all-time favorite, brown sugar and cinnamon, still holds a special place in my heart.

In my cookbook, the Pop-Tart (my Pop T) takes the coveted position of the first recipe in the book. With only two elements, the dough and the filling, this is one of those recipes where using the best-quality ingredients really matters. It will elevate your Pop T experience, big-time. This is a great recipe to make with your kids, their Brownie troop or the peewee-football team. You too can create your own Pop-Tart memories.

You can make this fun, easy recipe ahead of time and store the Pop Ts in the freezer, unbaked, for up to one month.

Every day should start with a homemade, toasted Pop T.

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