homemade frosted maple waffle pop tarts
Back to school snackage for both the parent and child. Think Eggo waffle meets crispy pastry.
Ingredients
dough & filling
- 1 package pie crusts (2 sheets)
- 1 egg, lightly whisked
- 2/3 cup dark brown sugar
- 2 tbsp maple syrup
- 1 tbsp all purpose flour
- 1/4 tsp ground cinnamon
frosting
- 1 1/2 cups powdered sugar
- 3 tbsp maple syrup
- 2 tbsp butter, melted
- 1 tsp vanilla extract
- milk or water, as needed, to thin
Instructions
- Preheat oven to 45 degrees. Line a large baking sheet with parchment paper.
- If needed, thaw the pie crusts on the counter for 15 minutes. Pop one back in the fridge. Flour a flat, clean work surface and roll the other crust to 1/8 inch thickness. Cut 8 rectangles approximately 4 x 3 inches. I achieved this by trimming the edges and rolling the scraps to make 2 additional rectangles, as the main part of the pastry only made 6.
- Lay the 8 rectangles on the prepared baking sheet. Brush the tops with the beaten egg.
- Remove the second crust from the fridge. Flour the surface again if needed, and roll out the crust. Slice into 8 rectangles and brush the tops with egg wash.
- Whisk together the brown sugar, maple syrup, flour, and cinnamon. Dollop 1 heaping tablespoon of filling in the centers of the rectangles on the baking sheet and spread gently, leaving 1/4 inch border. Lay a second unfilled rectangle, egg wash side down, on top of the filled rectangle. You will have 8 pop tarts.
- Crimp the edges of the pastries together with a fork. Set the baking sheet in the fridge for 20-30 minutes to chill the dough.
- Remove the baking sheet from the fridge. Poke a few holes in the tops of the pop tarts with a toothpick. Bake for 10 minutes until golden and crispy. Cool 5 minutes on the baking sheets, then move to a wire rack to cool completely. If you're in a hurry, you can refrigerate the pastries for 15 minutes.
- To make the glaze, whisk together the powdered sugar, maple syrup, butter, and vanilla. Add milk or water 1 tablespoon at a time until a thick but spreadable glaze forms.
- Spoon the glaze over the pop tarts. Let sit for at least an hour to harden the glaze. Sprinkle with cinnamon sugar or salt for garnish. Store pop tarts in the fridge for up to a week.