Espresso Chai Spiced Pop Tarts

• Light brown sugar, firmly packed1 cup (200 g)
• All-purpose flour1½ tablespoons (12 g)
• Instant espresso powder1 tablespoon (6 g)
• Ground cinnamon1 teaspoon (2.6 g)
• Ground cardamom¼ teaspoon (0.5 g)
• Ground cinnamon½ teaspoon (1.3 g)
• Ground cloves⅛ teaspoon (0.25 g)
• Ground ginger¼ teaspoon (0.5 g)
• Ground black pepper⅛ teaspoon (0.25 g)
• Salt¼ teaspoon (1.5 g)
• Unsalted butter, melted3 tablespoons (43 g)
• Vanilla extract¼ teaspoon (1 gram)

• Heavy whipping cream¼ cup (60 g)
• Powdered sugar⅓ cup (40 g)
• Instant espresso powder1 teaspoon (6 g)

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.