Chai Spiced Pop Tarts with Black Tea Icing
Chai-Spiced Pop Tarts with a Black Tea + Honey Icing
I remember Pop Tarts being so good as a kid. I recently went camping and while grocery shopping for the trip, I impulsively picked up a box of S'mores Pop Tarts. Perfect camping breakfast? I don't know if it was because I didn't have access to a toaster, but I was so disappointed. These homemade Pop Tarts, on the other hand, will not disappoint!
The spiced brown sugar filling combines with the black tea and honey icing to create a sweet and slightly spicy chai tea pop tart!
For the dough:
- 2 cups all-purpose flour, plus more for rolling
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 2 sticks cold, salted butter, cut into small cubes
- 5 tbsp cold water
- 1 egg (for egg wash)
For the filling:
- 1/2 cup dark brown sugar
- 2 tbsp granulated sugar
- 1 tsp cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 tsp vanilla extract
For the icing:
- 2 tbsp strong brewed cup black tea
- 1 1/4 cups powdered sugar
- 1 tbsp honey
- Sift together the flour, sugar and salt.
- Using a pastry cutter, a fork, or your hands, mix in the cubed butter until dough becomes crumbly.
- Add the cold water, and mix until dough forms a ball.
- Divide dough in half and form into two disks.
- Wrap each disk in plastic wrap and refrigerate for 1 hour.
- While the dough is chilling, make the filling by combining the sugars, cinnamon, allspice, cloves, nutmeg, ginger and vanilla. Set aside.
- Preheat oven to 350 degrees Fahrenheit.
- Once the dough is done chilling, remove one disk from the fridge and, on a floured surface, roll into a large rectangle, measuring a little larger than 9 x 15 inches.
- Use a 3 x 5 inch index card, or a ruler, measure and cut out 9 equal rectangles.
- Repeat with the second disk so you have a total of 18 rectangles
- Place half of the rectangles on a baking sheet lined with parchment paper.
- In a small bowl, beat the egg.
- Using a pastry brush, brush the egg wash over the surface of the rectangles.
- Spread heaping spoonfuls of the filling on top, leaving a little bit of exposed dough around the edges.
- Brush the bottom side of the remaining rectangles and place (egg wash side down) on top of the rectangles with filling.
- Using a fork, seal the edges, the prick the tops to let steam escape while baking.
- Brush the tops with the egg wash.
- Bake for 18-20 minutes until golden brown.
- Let the pop tarts cool.
- Mix together the black tea, powdered sugar and honey until smooth.
- Spread icing over cooled pop tarts.
- Drizzle with even more honey and sprinkle with leftover sugar filling.