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Snickerdoodle Pop Tart

Delightful pop tarts filled with cinnamon-sugar goodness and a flaky pastry crust, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dough ingredients
  • 1 package pre-made pie crusts Store-bought for convenience
  • 1 cup all-purpose flour For dough texture
  • 1/2 teaspoon baking powder Helps dough rise
  • 1/2 teaspoon baking soda For leavening
  • 1 teaspoon ground cinnamon Adds flavor
  • 1/2 teaspoon cream of tartar For stability in dough
  • 1 cup granulated sugar For sweetness
  • 1/2 cup unsalted butter, softened Ensure it's at room temperature
  • 1 large egg For binding
  • 1 teaspoon vanilla extract Enhances flavor
Icing ingredients
  • 1 cup powdered sugar For the icing
  • 1 tablespoon milk To thin icing
  • 1 teaspoon vanilla extract For flavor in icing
Toppings
  • to taste none extra cinnamon and sugar For sprinkling on top

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, and cream of tartar. Mix well and set aside.
  3. In another bowl, beat the softened butter with the granulated sugar until light and fluffy, about 2-3 minutes.
  4. Add the egg and vanilla extract to the butter-sugar mixture and continue beating until well incorporated.
  5. Gradually mix in the dry ingredients until you have a smooth dough, being careful not to overmix.
  6. On a floured surface, roll out the pre-made pie crusts to about 1/4 inch thickness.
  7. Cut rectangles out of the dough, roughly 3 x 5 inches each.
Assembly & Baking
  1. Place a spoonful of the snickerdoodle filling onto the center of half the rectangles, leaving space around the edges.
  2. Top with another rectangular piece of dough. Use a fork to seal the edges.
  3. Transfer the pop tarts onto a baking sheet lined with parchment paper and bake for 15-18 minutes or until golden brown.
Icing & Serving
  1. While the pop tarts are cooling, mix the powdered sugar, milk, and vanilla extract to create a smooth icing.
  2. Once cooled, drizzle the icing over the pop tarts and sprinkle with extra cinnamon and sugar.

Notes

For different textures, experiment with phyllo dough, but adjust baking times. Keep an eye on the pop tarts to avoid overbaking. Ensure filling consistency is thick to prevent leaking.