This homemade giant brown sugar cinnamon Pop-Tart recipe will instantly help you channel your inner Lorelai and Rory Gilmore.
In a large mixing bowl, whisk together the flour, salt, and sugar.
Next, add the 1 cup (or 1 stick) of cold shortening/Crisco. Using a pastry blender, chop the shortening up and mix it in with the flour, salt, and sugar. Then, add in the ¾ cup of cold butter and do the same thing until the mixture looks like cornmeal.
Fill a glass measuring cup up to the ½ cup mark with cold water, then add in ice cubes until the water rises to the ¾ cup mark. A little bit at a time, add the water to the dough and stir with a wooden spoon until incorporated. Keep adding in the water about 1 Tbsp at a time until there isn’t any left (don’t let the ice cubes fall into the mixture.)
Using your hands, start compressing the dough in the bowl. Then, move it onto a floured counter and continue kneading. You may need to add about ¼ more of cold water, but be sure not to add more than you need. You don’t want the dough to get too sticky.
Once your dough is fully formed, pack it into a ball and cut it in half, making one side slightly bigger than the other. Using your hands, flatten the two pieces into discs about 1-inch thick. Wrap them individually in plastic wrap, and place them in the fridge for at least three hours.
After at least three hours have passed, take the slightly bigger piece of dough out of the fridge and let it rest for about 15 minutes. In the meantime, preheat your oven to 375 degrees. Get out your 9×13” baking pan and line it with a piece of parchment paper. Make creases in the paper along the sides of the pan.
Flour your countertop again and unwrap the first piece of dough. Begin rolling it out. It should feel dense and easy to work with. Sprinkle flour on the dough if it starts sticking to your rolling pin. For reference, place the pan with the parchment paper next to you as you work. You want to roll the dough out into a rectangle that will fit in the pan, with a couple of additional inches around the edges in order to make the crust.
Once you think you’ve got the dough rolled out to the right dimensions, remove the parchment paper from the pan and place it on your counter. Then, take the dough and place it on the parchment paper. Roll and adjust the dough as needed to make it fit correctly. Then, place the parchment paper with the dough on it back into the pan.
Remove the second dough disc from the fridge and set it aside as you make the brown sugar cinnamon filling (instructions below).
Once the filling is complete, flour your counter again and begin rolling out the second piece of dough. This piece also does not have to have excess dough around the sides, so you’re aiming for 9×13”. Once complete, carefully pick up the piece of dough and place it on top of the other piece of dough and the filling.
Use your fingers to seal the edges of both pieces of dough together to form a crust. Then, use a fork to make crimps around all sides. Use the same fork to poke holes in the top of the dough, making three rows of about a dozen fork marks each. Bake at 375 degrees for 40 minutes. Let cool 15-20 minutes.
In a separate medium bowl, mix together the brown sugar, maple sugar, cinnamon, apple pie spice, and all-purpose flour. If you don’t have maple sugar, you can substitute it with more brown sugar. As you mix the ingredients together, be sure to break up the brown sugar chunks as much as you can. Then, using a spoon, sprinkle the filling onto the dough.
In a small bowl, use a fork to scramble the egg yolk and half and half to create an egg wash. Using a silicone pastry brush, paint the egg wash onto the dough in the pan.
In a small bowl, melt the butter for about 35-40 seconds in the microwave. Then, add in the powdered sugar, half and half, cinnamon, and maple extract. Whisk together until everything is incorporated and you have a gooey icing.
When your giant Pop-Tart is done cooling, pop the glaze into the microwave for about 25 seconds to get it drippy, as it may have hardened a bit. Next, using an icing spatula, frost the Pop-Tart—being sure to cover all of the top of the pie.
Cut your giant Pop-Tart into square pieces and serve while they're still warm!