Thaw the puff pastry according to package instructions—usually at room temperature for about 30 minutes. Roll it out slightly on a floured surface for even thickness.

In a small bowl, combine 1/4 cup of brown sugar and 1 tablespoon of ground cinnamon to make the filling.

Roll out the dough and cut it into rectangles, about 4x6 inches. You’ll need two pieces for each poptart—one for the bottom and one for the top.

Place a tablespoon of the brown sugar and cinnamon mixture onto the center of half of the rectangles, leaving a little room around the edges. Cover each filled piece with another rectangle of pastry.

Use a fork to press down on the edges to seal the filling inside and create a decorative border.

Beat an egg and brush it over the top of each poptart for a golden color when baked.

Preheat your oven to 400°F (200°C). Place the poptarts on a lined baking sheet and bake for about 15-20 minutes until puffed and golden brown.

Mix powdered sugar with a little milk until smooth to prepare the icing. Drizzle the icing over the warm poptarts once they come out of the oven.

Allow them to cool slightly before serving.