Desserts Pastries Recipes
Healthier Brown Sugar Cinnamon Pop Tarts
These healthier brown sugar cinnamon pop tarts have the same flaky bakery-style pastry and warm cinnamon sugar filling as the nostalgic classic, made with coconut sugar, maple syrup and almond butter.
The homemade pastry is crisp and buttery around the edges, the center is thick and gooey and the maple cinnamon glaze sets into the perfect sweet shell. They are cozy, nostalgic and made for fall mornings, Halloween baking or any day that requires a giant homemade pop tart.
Ingredients you’ll need:
- All-Purpose Flour: Creates the classic flaky pastry texture.
- Cold Butter: Leaves pockets throughout the dough that become crisp, buttery layers in the oven.
- Greek Yogurt: Adds moisture and tenderness to the pastry.
- Coconut Sugar: Creates the warm brown sugar flavor in the cinnamon filling.
- Almond Butter: Holds the filling together and adds a rich, lightly nutty flavor.
- Maple Syrup: Sweetens the filling and maple cinnamon glaze.
- Cinnamon: Gives the filling and glaze their nostalgic brown sugar cinnamon flavor.
- Almond Milk: Thins the glaze without making it watery.
- Coconut Oil: Helps the glaze set over the cooled pastry.
Why You’ll Love This Recipe
- Flaky homemade pastry: The buttery Greek yogurt dough creates crisp, bakery-style layers.
- Gooey cinnamon filling: Coconut sugar, maple and almond butter become thick and caramel-like inside the pastry.
- Nostalgic flavor: They taste like the classic brown sugar cinnamon pop tarts you grew up with.
- Maple cinnamon glaze: The sweet glaze sets over the pastry without disappearing into it.
- Made for sharing: One giant pastry is sliced into 8 substantial pop tarts.
- Perfect for fall: Maple, cinnamon and brown sugar flavor make these especially cozy.
How to Make Healthier Brown Sugar Cinnamon Pop Tarts
Make the Pastry
Whisk the flour, salt and sugar together. Cut in the cold butter, leaving visible pieces throughout the flour. Add the Greek yogurt and ice water, mixing only until a shaggy dough forms. Divide the dough into 2 discs and refrigerate for 30 minutes.
Make the Filling
Mix the coconut sugar, flour, cinnamon, almond butter, maple syrup and sea salt until a thick paste forms.
Roll the Dough
Roll each chilled dough disc into a similarly sized rectangle. Place the first piece on a parchment-lined baking sheet.
Fill the Pop Tart
Spread the cinnamon filling over the pastry, leaving a clean border around the edges. Place the second piece of pastry over the filling.
Seal the Edges
Press the edges together and crimp them firmly with a fork. Prick the top several times so steam can escape.
Bake
Bake at 375°F for 25 to 30 minutes, until the pastry is deeply golden and crisp. Cool completely before glazing.
Add the Glaze
Whisk the powdered sugar, maple syrup, almond milk, coconut oil and cinnamon until thick and smooth. Spread it over the cooled pastry and let it set for 10 minutes before slicing into 8 pop tarts.
Come Cook With Me
Tips for the Best Homemade Pop Tarts
- Keep the butter and ice water extremely cold.
- Leave visible pieces of butter throughout the pastry dough.
- Add only enough water to bring the shaggy dough together.
- Chill the dough before rolling so the butter stays cold.
- Keep the filling away from the pastry border.
- Seal and crimp the edges firmly so the filling stays inside.
- Prick the top of the pastry to release steam.
- Bake until the pastry is deeply golden rather than pale.
- Cool the pop tart completely before adding the glaze.
- Keep the glaze thick so it forms a visible layer over the pastry.
How to Store
- Room Temperature: Store the pop tarts in an airtight container for up to 2 days.
- Fridge: Refrigerate them in an airtight container for up to 5 days.
- Freezer: Freeze cooled, unglazed portions for up to 2 months.
- Reheat: Warm unglazed pop tarts in a 325°F oven until crisp. Add the glaze after reheating.
- Make Ahead: Wrap the pastry dough tightly and refrigerate it for up to 2 days before assembling.
Frequently Asked Questions
Can I make individual pop tarts? Yes. Cut both pastry rectangles into equal smaller pieces, add the filling and seal them individually. Begin checking them earlier because they may bake faster.
Why did my filling leak out? The pastry may have been overfilled or the edges may not have been sealed firmly enough. Leave a clean border and crimp it well.
Can I use another nut butter? Yes. Cashew butter provides the most neutral substitute. Sunflower seed butter can be used for a nut-free option.
Can I use regular brown sugar? Yes. Replace the coconut sugar with an equal amount of light or dark brown sugar.
Why does the pastry need to chill? Chilling keeps the butter solid so it creates flaky layers rather than melting into the dough before baking.
Can I glaze the pop tarts while they are warm? Wait until they are completely cool or the glaze will melt and disappear into the pastry.
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Healthier Brown Sugar Cinnamon Pop Tarts
Ingredients
Method
Make the Pastry
- In a large bowl, whisk together the flour, salt and granulated sugar.
- Cut in the cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- Stir in the Greek yogurt. Add the ice water gradually, tossing gently, until the dough holds together when squeezed. Stop adding water once it comes together; do not knead.
- Divide the dough into two equal discs. Wrap and refrigerate for 30 minutes.
Prepare the Filling
- Mix the coconut sugar, flour, cinnamon, almond butter, maple syrup and sea salt until a thick, spreadable paste forms.
- Preheat the oven to 375°F. Prepare a large baking sheet and a sheet of parchment paper.
- Roll the first dough disc on lightly floured parchment into a rectangle approximately ⅛ inch thick. Slide the parchment and dough onto the baking sheet.
- Spread the filling evenly over the pastry, leaving a ½-inch border around the edges.
- Roll the second disc to the same size. Place over the filling. Lightly moisten the bottom pastry’s border with water if needed, then press the edges together and crimp with a fork.
- Prick the top with a fork to allow steam to escape. If the pastry has softened, refrigerate briefly before baking.
- Bake for 25–30 minutes, or until the pastry is golden and the underside is cooked. Allow additional time if needed. Cool completely before frosting.
Frost and Serve
- Whisk together the powdered sugar, maple syrup, melted coconut oil and cinnamon. Add almond milk a little at a time until the frosting is smooth and thick enough to spread or drizzle.
- Spread or drizzle over the cooled pastry. Let set for approximately 10 minutes, then slice into 8 portions.
Nutrition
Notes
- This method creates one large pastry that is sliced after baking.
- Keep the butter cold and leave small pieces visible in the dough for a flaky texture.
- Add water gradually. The dough should hold together without becoming wet or sticky.
- Assemble the pastry directly on parchment to avoid moving a large filled pastry.
- The cinnamon filling uses coconut sugar rather than brown sugar; the name describes the familiar flavor.
- This recipe contains granulated sugar and powdered sugar, so it is not refined sugar free.
- Nutrition includes the filling and frosting and assumes eight equal portions.
- The cinnamon correction and duplicate powdered sugar removal should be confirmed against your original recipe before publication.
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