Homemade Brown Sugar Cinnamon Pop Tarts

Instructions

1. In a food processor, combine flour, powdered sugar, and salt. Pulse to mix, then add butter and pulse 7 times. With the processor running, add milk until a ball forms. Wrap the dough in plastic wrap, shape into a rectangle, and roll it out. Chill for at least 2 hours or overnight.
2. In a small bowl, mix brown sugar, melted butter, flour, and cinnamon until well blended.
3. Take the chilled dough out and let it sit for 5 to 10 minutes. Divide it in half. On a floured surface, roll one piece into a 9-by-13 rectangle, about ⅛-inch thick. Cut out as many 3-by-4-inch rectangles as possible. Repeat with the other half. Gather scraps, roll out, and cut more rectangles. You should have 16 to 18 total. Line a baking sheet with parchment and place half the rectangles on it. Brush egg wash around the edges. Add 1 heaping tablespoon of filling to each rectangle, spreading it out while leaving a ½-inch border. Top with remaining rectangles, sealing edges well. Crimp edges with a fork and trim for a neat look. Chill for 30 minutes. Poke holes in the top of each to let steam escape.
4. Preheat your oven to 375°F and position a rack in the middle. Bake the pop tarts for about 25 minutes until the bottoms are lightly golden. Cool on a wire rack for at least 1 hour. In a small bowl, whisk powdered sugar, milk, cinnamon, and vanilla until thick enough to hold its shape when drizzled. Spoon 1 tablespoon of glaze onto each cooled pop tart and smooth it out. Let the glaze set for 15 minutes before serving.