Brown Sugar Cinnamon Pop Tarts (Paleo/Gluten Free) (Edit recipe)

A childhood classic made with our PIE CRUST MIX or our OG PIE CRUST MIX. Like the boxed variety, but so much kinder to that tummy. A scrumptious filling with a combo of coconut and maple sugar with a kiss of cinnamon.

30 minutes

25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	101
Fat:	0 g
Carbohydrates:	26 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	18 mg
Fiber:	1 g
Sugars:	14 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 6

Ingredients

1 whole Back Porch Paleo's Grain-Free Pie Crust with Legit Bread Company

cinnamon sugar filling

glaze

.5 cup Powdered Sugar, +2 tbsp as needed for desired consistency, can sub maple powdered sugar
1.5 Tbsp Almond Milk, or milk of choice
.25 tsp Pure Vanilla Extract

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare pie crust as instructed, divide in half. Place in a bowl, cover with plastic and set aside. Preheat your oven to 400° and line the baking sheet with parchment paper or liner.
Add filling ingredients to a small bowl and stir to combine, set aside.
Remove one half of the dough, leave the other covered in the bowl. You’ll be making 6 “bottoms” measuring 3”x4” each. Roll out to about ¼“ thick and using a ruler or your paper template, cut out your bottoms, re-rolling dough to get 6-7 small rectangles. Place them on your prepared baking sheet evenly spaced.
Using a pastry brush, egg wash each of the “bottoms” and spoon approximately ½ – 1 tblsp filling in the center.
Using the remaining half of dough, roll out the same as you did for the bottoms, getting 6-7 “tops” measuring 3”x4” each. Brush each “top” with egg wash and lay that side down onto the “bottom” covering filling. Gently press all edges to seal and then finish using the tines of a fork. Using a toothpick, place several holes in the top to allow for steam while baking.
Place in the oven and bake for 10 minutes. Remove and brush each top with remaining egg wash, place back in the oven and continue baking until golden brown. Approximately 15-20 minutes. If not using the egg wash, bake for 20-25 minutes or until golden brown. Remove from the oven and place on a cooling rack. While warm, you can sprinkle a little more filling on top and the heat will melt it just a little bit.
While pop tarts bake/cool, make glaze by adding all ingredients together and stir until well combined. Once cooled, spoon onto each pop tart or thin out the glaze and drizzle on top. If you have any filling left over, you can sprinkle that on top of the glaze as well.