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.