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Homemade Spelt Pop Tarts with Brown Sugar Cinnamon

Golden spelt pop tarts stacked on marble, vanilla glaze dripping down the sides, dusted with cinnamon.

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
Hands sealing a brown sugar cinnamon-filled spelt pastry rectangle with a fork on a floured wooden counter.

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.
A plate of glazed spelt pop tarts on a linen napkin beside a glass of milk in warm morning light.
Prep Time 35 mins
Cook Time 22 mins
Rest Time 30 mins
Total Time 1 hr 27 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Medium
Cooking Temp: 200  C
Servings: 8
Estimated Cost: 1.20
Calories: 563
Best Season: all_year_round
Dietary: Contains dairy and eggs, Contains gluten (spelt), Vegetarian
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
  • 400 g spelt flour
  • 1 tsp fine sea salt
  • 2 tbsp granulated sugar
  • 220 g cold unsalted butter (cubed)
  • 100 ice water (to 120 ml)
  • 1 egg (for egg wash)
    • Filling
  • 100 g light brown sugar
  • 2 tsp ground cinnamon
  • 2 tbsp spelt flour
  • 2 tbsp melted butter
  • 1 pinch salt
    • Glaze
  • 150 g powdered sugar (sifted)
  • 2 whole milk (to 3 tbsp)
  • 1/2 tsp vanilla extract
  • 1 pinch ground cinnamon (for topping)
Instructions
    Make the Dough
  1. 1
    Whisk the spelt flour, salt, and granulated sugar together in a large mixing bowl.
  2. 2
    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.
  3. 3
    Add ice water 1 tbsp at a time, stirring with a fork, until the dough clumps together when pressed.
  4. 4
    Turn the dough onto a lightly floured surface, divide in half, flatten into two rectangles, wrap, and chill for 30 minutes.
    5. Make the Filling
  5. 5
    Stir the brown sugar, cinnamon, spelt flour, and a pinch of salt together in a small bowl.
  6. 6
    Stir in the melted butter until the mixture turns into a thick, spreadable paste.
    7. Assemble and Bake
  7. 7
    Heat the oven to 200 C / 390 F and line a 33 x 46 cm / 13 x 18-inch sheet pan with parchment.
  8. 8
    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.
  9. 9
    Spread 1 heaping tablespoon of filling onto 8 rectangles, leaving a 1 cm border. Brush the border with egg wash.
  10. 10
    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.
  11. 11
    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.
  12. 12
    Cool on the pan for 10 minutes, then move to a wire rack to cool completely before glazing.
    13. Glaze
  13. 13
    Whisk the powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable.
  14. 14
    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.
Keywords: spelt pop tarts, brown sugar cinnamon pop tarts, homemade pop tarts, spelt pastry, make-ahead breakfast

Equipment

  • rolling pin
  • 33 x 46 cm / 13 x 18-inch sheet pan
  • mixing bowls
  • pastry brush
  • wire rack
  • fork or pastry crimper

Tips

  • Keep butter and water cold so the dough turns flaky instead of greasy once baked.
  • Chill assembled pop tarts for 10 minutes before baking so the seams hold in the oven.
  • Seal edges firmly with a fork so the brown sugar filling stays inside instead of leaking out.
  • Poke a few steam holes in each top so the pastry puffs evenly instead of splitting.
  • Let pop tarts cool fully before glazing, or the glaze slides off instead of setting.

Variations

  • Swap the brown sugar cinnamon for a spoon of jam and chopped nuts for a fruitier filling.
  • Add orange zest to the glaze for a brighter finish that cuts through the sweetness.
  • Use whole spelt flour for a nuttier crust with more fiber, adding 1 to 2 tbsp extra water.

Storage and Reheating

Store cooled pop tarts in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days with the glaze on.

Warm them in a 160 C / 320 F oven for 6 to 8 minutes to bring back a crisp crust, or use a toaster on a low setting for 2 to 3 minutes. Skip the microwave, since it turns the pastry soft instead of crisp.

Unbaked, unglazed pop tarts freeze well for up to 2 months. Bake straight from frozen at 200 C / 390 F, adding 3 to 4 extra minutes.

Serving Suggestions

Spelt brown sugar cinnamon pop tarts work well for a weekday breakfast alongside scrambled eggs or plain yogurt.

For an afternoon treat, serve them slightly warm with a glass of milk or a cup of coffee.

Add sliced fruit or a small bowl of berries on the side to balance the sweetness.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-brown-sugar-cinnamon-pop-tarts/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!