1 tbsp ice water or more depends on your dough consistency
Filling:
½ cup / ca 1,2 dl brown sugar
30 g soft butter
1 tbsp cinnamon
1 tbsp vanilla sugar or vanilla extract
Glaze
1,5 dl / ⅔ cup powdered sugar
1–1 ½ tbsp milk ( ! used a cinnamon roll flavored oat milk)
¼ tsp cinnamon
Directions
Make the pastry: In a large bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter and use your hands or a pastry cutter to work it into the flour until the mixture looks like coarse crumbs with pea-sized butter pieces. Slowly add the ice water, a little at a time, and mix until a dough just comes together. Don’t overwork it. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the filling: In a small bowl, mix together the ingredients for the filling, until the mixture is evenly combined.
Assemble the pop tart: Preheat the oven to 190°C / 375°F and line a baking sheet with parchment paper. Cut the chilled dough into two, and roll out on a lightly floured surface into a rectangle about 0.5 cm (¼ inch) thick. Spread the filling evenly over the dough. And place the other dough piece on top. Then use a fork to close the edges of the poptart.
Bake: Transfer the pastry to the prepared baking sheet. Bake for 20–25 minutes, or until golden brown and crisp. Let it cool slightly before glazing.
Make the glaze: In a small bowl, combine together powdered sugar, milk until smooth. Adjust the milk for desired consistency. Drizzle the glaze over the cooled pastry. Save about 2 tbsp of the glaze and add cinnamon, drizzle this on top. Top with candied walnuts!
Serve & enjoy! Slice into squares or wedges. Best eaten fresh, but also delicious reheated the next day.
