Pastry Crust • 2 ½ cups all-purpose flour (310g) • 1 Tablespoon granulated sugar • ½ teaspoon table salt • 1 cup unsalted butter very cold and cut into pieces (226g) • ½ cup sour cream (120g)

Brown Sugar Filling • 1 cup light brown sugar firmly packed (200g) • 1 ½ Tablespoons all-purpose flour • 1 teaspoon ground cinnamon • ¼ heaping teaspoon table salt • 3 Tablespoons unsalted butter melted (43g) • ¼ teaspoon vanilla extract Egg Wash • 1 large egg • 1 teaspoon water

Brown Sugar Glaze • 1 cup powdered sugar (125g) • 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

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 and refrigerate for at least 30-60 minutes.

Prepare your filling and egg wash! For the filling, 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.

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. 

Use a fork to crimp the edges closed to seal.

Brush the surface of the pop-tart with egg wash. 

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).

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, 1 Tbsp of milk, corn syrup, vanilla extract, and cinnamon. Add more milk as needed, small splash, until icing is smooth.

Drizzle icing over pop- tart and allow to harden before serving and enjoying.