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Brown Sugar Cinnamon Filling. Combine all of the ingredients in a small bowl and preheat the oven to 350F. Take 6 of the rectangles out of the fridge and place on a large baking sheet lined with parchment paper. Ensure they're evenly spaced out. Add 1 tablespoon of filling to the center of each rectangle.
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Pop Tarts are a favorite treat in our house. The fall season inspires these brown sugar cinnamon pop tarts with maple icing. The crumbly tart dough pairs nicely with the sweet filling. Maple icing adds that fall feel. Bake up a batch and freeze them for easy fall breakfasts!
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Preheat the oven to 400 degrees. Mix the filling together until crumbly. Place an overflowing tablespoon of the brown sugar mixture into the center of the dough disks. Dip your finger in water and sweep the circumference of each disk. Sandwich one dough disk on top of the other press around the circumference with a fork.
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Poke holes along the top of the pop tarts to allow steam to escape while baking. At this point, place the assembled pop tarts back in the fridge for an additional 20 mins -1 hour - preheat your oven to 350ยฐF. Once they've chilled, brush the tops of your pop tarts with the egg wash and bake for 22-28 mins or until they're golden brown.
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Filling. Stir together brown sugar, flour, cinnamon, and salt until combined. 1 cup (200 g) light brown sugar, 1 ยฝ Tablespoons all-purpose flour, 1 teaspoon ground cinnamon, ยผ heaping teaspoon table salt. Add melted butter and vanilla extract and stir until combined and mixture is paste-like. Set aside.
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Come into the world of homemade pastries with these delightful Brown Sugar Maple Pop Tarts. Unlike their store-bought counterparts, these Pop Tarts offer a wholesome and scrumptious experience, balancing the rich flavors of brown sugar and maple. Perfect for a leisurely weekend breakfast as a comforting snack, these Pop Tarts are sure to.
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Once chilled, sprinkle flour over a clean work surface and roll out your dough into a large 1/4" thick rectangle. Cut out with stencil or whatever you have on hand and cut into a pop tart shape, removing excess dough. Make 12-16 rectangles, you may have to roll out leftover dough. Pre-heat oven to 400.
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Firmly press one of the halves into the base of your prepared pan, ensuring an even layer. Shape the remaining dough into an 8ร8 inch square on a separate piece of parchment paper and set aside. For the filling, mix together brown sugar, cinnamon, and flour in a small bowl. Incorporate the melted butter, blending well.
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Trace a square outline of the pan on a separate sheet of parchment paper and set aside. In a medium bowl, whisk together the salt, almond flour, and flour. Set aside. In a large mixing bowl, using a hand or stand mixer with the paddle attachment, mix together the butter and sugar.
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Whisk together the egg wash ingredients as well. Preheat your oven to 350ยฐ F. Place a sheet of parchment paper on a large cutting board and sprinkle generously with tapioca flour. Place one portion of dough on the parchment, sprinkle with tapioca, and cover with another piece of parchment paper.
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It's always tough to feed a large group of people breakfast when you have so many other things to worry about during the holidays. When families get together, it should be about spending time together instead of stressing about what to make for each meal and cleaning up for hours. I'm all about make
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Crimp the edges with a fork to seal. Pierce the surface of each pop tart. Brush each sealed pop tart with non-dairy milk. Sprinkle a bit of sugar over top. Transfer filled and sealed pop tarts to the fridge to set for 20 minutes. Preheat the oven to 350F. Bake pop tarts for 25-30 minutes or until tops are golden brown.
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Place the baking sheet into the refrigerator as you make the brown sugar cinnamon filling. Make the filling: Mix the brown sugar, cinnamon, and flour together in a small bowl. Set aside. Remove 1 baking sheet of rectangles from the refrigerator. Brush egg wash over the entire surface of each rectangle.
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Preheat the oven to 400 degrees F (200 degrees C). step 9. Mix Brown Sugar (1/2 cup), Butter (2 Tbsp), Ground Cinnamon (1/2 tsp), and Salt (1 pinch) together until crumbly. step 10. Place an overflowing tablespoon of the brown sugar mixture into the center of half the dough disks. step 11.
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Stir in the maple syrup. Add 1/4 cup of ice water, then add one tablespoon of water at a time until the mixture comes together into a ball. Knead lightly a few times until the dough is combined. Shape into a rectangle and cover with plastic wrap. Chill in the fridge for 15 to 30 minutes.
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Take one section of dough and roll it out into a rectangle 12x6 about โ inch thick. Using a pizza Cut off the scraggly edges. Set the extra cut off edges to the side to be used with the next round of dough. Cut the dough in the middle down the middle, and then again to create 4 pop tart sized pieces.
