Ingredients:
2 sheets of pie crust dough
Espresso Chai Spiced Filling:
Light brown sugar, firmly packed: 1 cup (200 g)
All-purpose flour: 1½ tablespoons (12 g)
Instant espresso powder: 1 tablespoon (6 g)
Ground cinnamon: 1 teaspoon (2.6 g)
Ground cardamom: ¼ teaspoon (0.5 g)
Ground cinnamon: ½ teaspoon (1.3 g)
Ground cloves: ⅛ teaspoon (0.25 g)
Ground ginger: ¼ teaspoon (0.5 g)
Ground black pepper: ⅛ teaspoon (0.25 g)
Salt: ¼ teaspoon (1.5 g)
Unsalted butter, melted: 3 tablespoons (43 g)
Vanilla extract: ¼ teaspoon (1 gram)

Frosting:
Heavy whipping cream: ¼ cup (60 g)
Powdered sugar: ⅓ cup (40 g)
Instant espresso powder: 1 teaspoon (6 g)
Instructions:
Preheat the oven to 400°F (204°C) and bring the pie crust dough to room temperature. For the filling, melt the butter and mix in the brown sugar, flour, chai spices, instant espresso powder, salt, and vanilla until everything forms a well-combined paste. Roll out the pie crust and cut 6 rectangles from each sheet, making 12 rectangles total.
Scoop about 3 ounces of filling into the center of 6 pie crust rectangles, then place the remaining 6 rectangles on top of the filled ones. Press down on the edges of the rectangle to seal the top and bottom together. Use a fork to score the edges as well for an extra seal.
Bake for 16-20 minutes, or until golden brown.
Frosting:
While the pop-tarts cool, prepare the frosting by whisking the heavy cream and powdered sugar together for 2-4 minutes until soft peaks form.
Once the pop-tarts are fully cooled, spread the frosting on top and sprinkle with a little espresso powder to finish. 

This recipe makes 6 pop-tarts.

Flaky homemade pop tarts filled with espresso, chai spices, and brown sugar using store-bought pie crust. An easy from-scratch pop tart recipe that.

Espresso Chai Spiced Pop Tarts Recipe | Josephine's Baking

Espresso Chai Spiced Pop Tarts

Ingredients:
2 sheets of Pie Crust dough

Apple Filling:
1 apple
½ cup of light brown sugar (100g)
¼ cup of butter (57g)
1 tablespoon of cinnamon (8g)
½ teaspoon of nutmeg (1g)
½ teaspoon of allspice (1g)
2 tablespoons of flour (17g)

Brown Sugar Cinnamon Frosting:
⅓ cup of heavy whipping cream (80g) 
4 tablespoons of brown sugar (52g) 
1 teaspoon of cinnamon (3g)

Instructions: 
To start, Preheat the oven to 450°F (232°C) and brought the pie crust dough to room temperature. To make the apple filling, Dice an apple and added it to a small pot with butter, cinnamon, nutmeg, allspice, and brown sugar. Put this over medium heat and let this simmer for about 5-6 minutes until the apples were soft. Take this off the heat and let it cool to room temperature and stirred in the flour.
While the filling cooled, Roll out my pie crust and cut 6 rectangles from each sheet, making 12 rectangles total. Scoop 3 ounces of apple filling into the center of 6 pie crust rectangles, then placed the other 6 sheets on top of the filled sheets. Use a fork to press the sides together and score the poptarts, making sure that the edges were fully sealed.
Bake these for 20-22 minutes or until they were golden brown.
While the poptarts cooled down, Make the frosting by adding the heavy cream, brown sugar, and cinnamon into a small bowl and whisking together for 2-3 minutes.
Once the poptarts fully cooled, Add the frosting on top and sprinkled a little extra cinnamon on top to finish these off. 

This recipe made 6 poptarts.

Flaky pie crust pop tarts filled with a spiced cinnamon apple jam and finished with a vanilla glaze. An easy homemade pop tart recipe using store-bought.

Cinnamon Apple Pop Tarts Recipe | Josephine's Baking

Cinnamon Apple Pop Tarts

Ingredients: 
2 sheets of Pie Crust
1 cup of marshmallow fluff
1 cup of chocolate chips
¼ cup of heavy whipping cream

Topping:
1 graham cracker
½ cup of chocolate chips
3 tablespoons of heavy whipping cream

Instructions:
This was a super easy recipe , making 6 sweet breakfast treats. To start, I left my pie crust out until it was room temperature.
Use the Trader Joe’s Pie Crust here, since it already came with 2 sheets. Also preheated my oven to 350 degrees F (177 C). Once the pie crust dough is room temperature, slice each sheet into 6 even-ish rectangles, making 12 total rectangles. If your sheet crumbles or cracks before cutting it, ball the dough up and re-roll it out for an even solid base 😊 Then, Line a baking sheet with parchment paper and laid 6 of the cut pie crust dough evenly across the baking sheet.
I filled a piping bag with the marshmallow fluff and piped two even lines on top of the pie crust, leaving space in between. In a glass bowl, Add in the chocolate chips and heavy whipping cream and microwaved this for 1 minute. Whisk this together until the chocolate ganache formed and was a smooth texture. Add this into a piping bag and piped two even lines on the pie crust dough, similar to the marshmallow fluff piping.
After all my filling was in, Top each poptart with the remaining 6 rectangles of pie crust. I pushed the sides of the top and bottom pie crust dough together to seal the pop tart and scored it with a fork for extra measure and for the aesthetic .
Bake them for 13-15 minutes, or until the edges were golden brown. Take them out and let them cool to room temperature for 20 minutes. While they were cooling down, I microwaved the topping measurements of chocolate chips and heavy whipping cream together for 1 minute.
Whisk this together until a thinner but still smooth chocolate ganache formed and spooned this on top of the poptart. Lastly, I crushed up one graham cracker and sprinkled it on top for a final touch.

Flaky pie crust pop tarts filled with marshmallow fluff and chocolate ganache, topped with a graham cracker crumble. An easy homemade s'mores pop tart.

Homemade S'mores PopTarts Recipe | Josephine's Baking

Homemade S'mores PopTarts

Ingredients:

Pastry:
Puff pastry sheets (Use Trader Joe’s), 1 sheet, ~250g

Filling:
Brown sugar (packed), ½ cup, 100g
Ground cinnamon, 2 teaspoons, 4g
All-purpose flour, 1 tablespoon, 8g

Egg Wash:
Egg (large), 1, ~50g
Whole milk, 2 teaspoons, 10g

Glaze:
Powdered sugar, ¾ cup, 90g
Whole milk, 1 tablespoon, 15g
Ground cinnamon, ½ teaspoon, 1g
Vanilla extract, ¼ teaspoon, 1g

Instructions:
Let the puff pastry sit at room temperature for a few hours until fully thawed. Once softened, roll out and cut into 8 equal rectangles.

Brush each rectangle with the egg wash (egg mixed with milk).

In a bowl, mix together the brown sugar, cinnamon, and flour for the filling. Spread about 1 tablespoon of filling onto 4 rectangles.

Place the remaining 4 rectangles on top of the filled ones. Use a fork to crimp and seal the edges. Poke a few holes in the top of each tart and brush with egg wash again.

Bake at 350°F (175°C) for 15–17 minutes until golden brown.

Let the pop tarts cool for 30 minutes. In the meantime, mix together all glaze ingredients until smooth.

Once cooled, drizzle the glaze on top of each pop tart and finish with a dash of cinnamon.

Flaky puff pastry pop tarts filled with brown sugar and cinnamon, topped with a cinnamon glaze frosting. An easy homemade pop tart recipe using Trader.

Frosted Brown Sugar Cinnamon PopTarts Recipe | Josephine's Baking

Frosted Brown Sugar Cinnamon PopTarts

Ingredients:
Filling:
Powdered sugar, ½ cup, 60g
Egg, 1 large
Halaya Ube (purple yam spread), ½ cup, 120g
Salt, ½ teaspoon, 3g
Ube extract, 1 teaspoon, 5g

Pastry:
Puff pastry sheets (Use Pepperidge Farm brand), 1 sheet

Egg wash: 
1 egg mixed with 2 tablespoons (30g) of milk

Ube Icing:
Powdered sugar, ½ cup, 60g
Ube extract, 1 teaspoon, 5g
Milk, 2–4 tablespoons, 30–60g (adjust for consistency)

Instructions:
Let the puff pastry sheet thaw at room temperature for a few hours until soft and pliable. Once thawed, roll it out and cut into 9 even squares. Set one aside for later—use the remaining 8 to make 4 pop tarts.

Make your egg wash by whisking together 1 egg with 2 tablespoons of milk. Lightly brush all 8 squares with the egg wash.

In a medium bowl, mix together the halaya ube, powdered sugar, egg, salt, and ube extract until smooth and fully combined. (Use the Laguna brand of halaya.)

Use a 3 oz cookie scoop to portion the filling evenly onto 4 of the squares. Top each one with a second square, placing the egg-washed side down to face the filling.

Seal the edges with a fork and poke holes on top to allow steam to escape. Brush the tops again with egg wash.

Bake at 350°F (175°C) for 15–17 minutes or until golden brown. Let them cool completely for about 1 hour before icing.

While the pop tarts cool, prepare the ube icing by mixing together the powdered sugar, ube extract, and 2–4 tablespoons of milk until smooth and pourable.

Once cooled, drizzle the icing over each pop tart and let set before serving.

Tips & Notes
Halaya ube and ube extract can usually be found at Asian grocery stores. Store finished pop tarts in an airtight container for up to 3 days. For an extra festive touch, add sprinkles on top of the icing before it sets.

Flaky puff pastry pop tarts filled with ube halaya and ube extract, topped with a purple ube glaze. An easy Filipino-inspired pop tart recipe using.

Pop Tarts

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