Ingredients
Yield: 9 pop-tarts
Pastry:
2 and 1/2 cups (315g) all-purpose flour
1 and 1/4 teaspoons salt
6 Tablespoons (90g) unsalted butter, chilled and cubed
3/4 cup (154g) vegetable shortening, chilled
1/2 cup (120ml) ice water
Filling:
1/2 cup (100g) dark or light brown sugar
2 teaspoons ground cinnamon
1 tablespoon (8g) all-purpose flour
1 large egg
2 teaspoons milk
Glaze:
3/4 cup confectioners' sugar (90g), sifted
1 Tablespoon (15ml) milk, plus more as needed
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
Preparation
