Spelt brown sugar cinnamon pop tarts are homemade hand pies with a flaky spelt pastry and a warm brown sugar cinnamon filling, topped with a thin vanilla glaze.
The crust stays tender because spelt flour has less gluten than all-purpose flour, so it needs a light hand when mixing.
You fill, fold, and seal each pastry before baking at 200 C / 390 F for 20 to 22 minutes, until the tops turn deep golden brown.
The filling stays gooey but doesn’t leak, since a spoon of flour mixed into the brown sugar keeps it thick enough to hold its shape.
You can prepare the dough a day ahead and keep it in the fridge, so assembly on baking day stays quick.
Why You’ll Love This Recipe
- Whole-grain spelt crust stays flaky, not heavy
- Filling stays gooey without leaking during baking
- Dough can be made a day ahead
- Simple glaze sets firm enough to stack
Ingredient Notes
- spelt flour: Gives the crust a light, nutty flavor and needs gentler mixing than all-purpose flour.
- cold butter: Keep it cold so the crust bakes into flaky layers instead of dense sheets.
- brown sugar: Light or dark brown sugar both work; dark gives a deeper molasses note.
- ground cinnamon: Use fresh ground cinnamon for the clearest flavor; older jars turn dull fast.
- egg: Used only for the egg wash, brushed on before baking for a glossy top.
- powdered sugar: Sift it smooth for the glaze; lumps won’t dissolve fully in cold milk.
Homemade Spelt Pop Tarts with Brown Sugar Cinnamon
Description
These pop tarts pair a spelt pastry shell with a buttery brown sugar cinnamon filling, finished with a thin vanilla glaze that sets firm enough to stack.
Ingredients
Dough
Filling
Glaze
Instructions
Make the Dough
- Whisk the spelt flour, salt, and granulated sugar together in a large mixing bowl.
- Add the cold cubed butter and rub it into the flour with your fingertips until the mixture looks like pea-sized crumbs, with some larger flakes left.
- Add ice water 1 tbsp at a time, stirring with a fork, until the dough clumps together when pressed.
- Turn the dough onto a lightly floured surface, divide in half, flatten into two rectangles, wrap, and chill for 30 minutes.
Make the Filling
- Stir the brown sugar, cinnamon, spelt flour, and a pinch of salt together in a small bowl.
- Stir in the melted butter until the mixture turns into a thick, spreadable paste.
Assemble and Bake
- Heat the oven to 200 C / 390 F and line a 33 x 46 cm / 13 x 18-inch sheet pan with parchment.
- Roll each dough half on a floured surface to a 3 mm thickness. Trim the edges and cut into rectangles about 8 x 10 cm / 3 x 4 inch, for about 16 rectangles total.
- Spread 1 heaping tablespoon of filling onto 8 rectangles, leaving a 1 cm border. Brush the border with egg wash.
- Top each with a second rectangle, press the edges with a fork to seal, and poke a few small holes in the top for steam to escape.
- Transfer the pop tarts to the sheet pan, brush the tops with egg wash, and bake for 20 to 22 minutes, until the tops turn deep golden brown.
- Cool on the pan for 10 minutes, then move to a wire rack to cool completely before glazing.
Glaze
- Whisk the powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable.
- Spread the glaze over the cooled pop tarts and dust with a pinch of cinnamon. Let the glaze set for about 15 minutes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 563kcal
- % Daily Value *
- Total Fat 26g40%
- Saturated Fat 16g80%
- Cholesterol 90mg30%
- Sodium 320mg14%
- Potassium 90mg3%
- Total Carbohydrate 73g25%
- Dietary Fiber 5g20%
- Sugars 34g
- Protein 6g12%
- Vitamin A 300 IU
- Calcium 40 mg
- Iron 2 mg
- Vitamin D 10 IU
- Vitamin E 0.5 mg
- Vitamin K 1 mcg
- Thiamin 0.2 mg
- Riboflavin 0.15 mg
- Niacin 1.5 mg
- Vitamin B6 0.05 mg
- Folate 60 mcg
- Vitamin B12 0.1 mcg
- Phosphorus 90 mg
- Magnesium 30 mg
- Zinc 0.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Chill dough for at least 30 minutes before rolling.
- Don't overfill; a heaping tablespoon per pop tart is enough.
- Cool completely before glazing so the icing sets.
- Bake straight from frozen for unbaked pop tarts, no thawing needed.
