Brown Sugar–Cinnamon Pop Tarts

Ingredients

• 5 tablespoons t brown sugar dark packed
• 1 large eggs 
• 2 large egg yolk 
• 1 tablespoon flour all-purpose
• 5 teaspoons granulated sugar 
• 0.5 teaspoon ground cinnamon 
• 4 teaspoons milk as needed plus more
• 0.8 cup powdered sugar sifted
• 1 teaspoon salt fine
• 8 ounces butter unsalted cold cut into 1/2-inch cubes
• 0.3 teaspoon vanilla extract 
• 1 teaspoon water 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• knife
• whisk
• wire rack
• blender
• spatula
• rolling pin
• pizza cutter

Directions

1. Whisk the flour, sugar, cinnamon, and salt in a large bowl until combined.
2. Add the butter and toss with your fingers until well coated in the flour mixture. Using a pastry blender or your fingers, cut the butter into the dry ingredients until reduced to pea-size pieces.
3. Whisk the egg yolks and milk in a small bowl until combined.
4. Heat the oven to 375°F. Line a baking sheet with parchment paper; set aside.Lightly dust a work surface with flour and roll 1 dough portion out into a rough 12-by-10-inch rectangle, rotating the dough and reflouring the surface and rolling pin often to prevent the dough from sticking. Using a pizza cutter or sharp knife, trim the dough to a 10-1/2-by-9-inch rectangle.
5. Cut that into 6 equal rectangles (each about 3 1/2 inches wide by 4 1/2 inches tall). Using a flat spatula, transfer the rectangles to the prepared baking sheet, leaving about 2 inches of space between each.
6. Place the baking sheet in the refrigerator.
7. Whisk the egg and water in a small bowl until evenly combined; set aside.
8. Roll out the second dough portion to the same dimensions as the first, trim, and cut into 6 rectangles. Using a fork, prick the dough all over.
9. Remove the baking sheet from the refrigerator and brush a thin coating of the egg wash over each dough rectangle. Divide the brown sugar–cinnamon filling among the rectangles.
10. Spread the filling into an even layer, leaving a 3/4-inch border.
11. Place the pricked rectangles on top of the brown sugar–cinnamon-covered rectangles. Press on the edges to adhere, and push down gently on the filling to slightly flatten. Using a fork dipped in flour, crimp the edges of the tarts.
12. Bake until golden brown, about 23 to 25 minutes.
13. Place all the ingredients in a small bowl and whisk until evenly combined. (You may need to add more milk by the 1/2 teaspoon if the glaze is too thick.)Set the wire rack with the tarts on it over a baking sheet. Using a spoon, drizzle about 1 tablespoon of the glaze over each tart.
14. Let set before eating, about 15 minutes.