Subscribe

* indicates required

Heart Shaped Cinnamon Pop Tarts

Published online: Feb 02, 2024 Dining Jessica Hallam
Viewed 608 time(s)

A few years ago, I started recreating my childhood favorite treats for my kids. This was one of the first recipes I created. I usually double the batch and freeze half of them before baking for a quick morning treat or after-dinner dessert. You can use any shape cookie cutter or just cut the dough into rectangles for a traditional poptart look. They are my kids’ favorite. The pie dough is my go-to recipe for all things pie. The maple vanilla frosting is a little extra and my kids can’t always wait for them to cool. I hope you love them as much as we do. 

Pie Dough

3c. all purpose flour

¼ c. sugar

1 ½ tsp. course sea salt

1c. butter, cold and chopped into small chunks

3 tbsp. shortening, cold or frozen, chopped

½ c. ice cold water

Filling

½ c. dark brown sugar

2 tsp. cinnamon 

1 tbsp. flour

Egg wash

1 egg

1 tbsp. milk

Frosting 

1c. powdered sugar

1 tbsp. milk

½ tsp. vanilla extract

¼ tsp. maple extract

Pinch of salt

Extras

Heart shaped cookie cutter

Pastry brush

Instructions

  1. Preheat oven to 400 degrees

  2. Make the pie dough. In a large bowl combine flour, sugar and salt. Add in butter and shortening. Working with your fingers or a pastry cutter, work the flour and butter to combine. Making sure all of the butter is smaller than a pea, then add the cold water. Mix to combine. If the dough needs more, add 1 tbsp of water at a time until the mixture forms a cohesive dough. Make sure not to add too much. Place dough in fridge to rest. 

  3. Make the filling. In a small bowl combine the brown sugar, cinnamon and flour. 

  4. Make the egg wash. In a small bowl combine egg and milk. Whisk until smooth. 

  5. Remove pie dough from fridge. Roll out onto a floured surface. Cut heart shapes out and place them onto a parchment lined baking tray. Repeat until all dough is used. 

  6. On one heart, brush the top with egg wash. Place roughly 1 tbsp of filling mixture, depending on how big your heart cookie cutter is. Mine was 3 inches wide. Take another heart and brush the bottom with egg wash. Place egg wash side down on top of the cinnamon mixture. Pinch edges with a fork all the way around. Using a knife, cut two small slits onto each side of the heart to release steam. Brush with egg wash. Repeat process with each heart until all hearts are used. I ended with 10 heart poptarts. 

  7. Place baking tray into heated oven. Bake for 10-12 minutes. Until lightly browned on top. 

  8. Remove from oven and let cool. 

  9. Make the frosting my combining all ingredients in a small bowl and whisking until smooth. If it needs it add 1 tsp. of milk at a time to make it come together. You want it to be very thick.

  10. Once hearts are cooled. Frost each heart and let the frosting set for 1-2 hours, or glaze them and eat them warm. However you prefer. 

Variation:

Fill with 1 tbsp. fruit jam and a sprinkle of granulated sugar. Assemble the same way as the cinnamon. Make the frosting minus the maple, and top with sprinkles. 

Share

Send to your friends!

  • Like what you read?

    Get Idaho Falls Magazine straight to your door!

  • Subscribe Today!

    Sign Up