Flaky, buttery homemade pop-tarts filled with Maple & Cinnamon Butter and finished with a sweet maple glaze.
WHAT DO I NEED?
Pop-Tarts
1 package Jus-Rol puff pastry, thawed
½ cup Churn Maple & Cinnamon Butter, softened
1 egg
1 tbsp water
1 tbsp granulated sugar
½ tsp cinnamon
Maple Glaze
1 cup powdered sugar
2 tbsp pure maple syrup
1–2 tbsp milk
Pinch of salt
¼ tsp cinnamon
Preheat oven to 400°F and line a baking sheet with parchment paper.
In a small bowl, mix the softened Churn Maple & Cinnamon Butter with the granulated sugar and cinnamon.
Unroll the puff pastry and cut each sheet into 6 equal rectangles. You should have 12 rectangles total.
Place 1½–2 tablespoons of the maple cinnamon butter mixture in the center of 6 pastry rectangles, leaving about ½ inch around the edges.
Top each with another pastry rectangle. Press the edges together with your fingers, then crimp with a fork to seal. Use a fork to gently poke a few holes in the top of each pop-tart to allow steam to escape.
Whisk together the egg and water. Brush the tops of the pop-tarts with the egg wash.
Bake for 15–18 minutes, or until puffed and deeply golden brown. Let cool for 10 minutes.
Whisk together powdered sugar, maple syrup, milk, salt, and cinnamon until smooth. Drizzle over the cooled pop-tarts.
Let the glaze set for a few minutes before serving. Best enjoyed slightly warm.
Tip: Chill the assembled pop-tarts for 10–15 minutes before baking. This helps the butter stay tucked inside while the pastry gets extra flaky.
