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Brown Sugar Cinnamon Pop Tart Shortbread Recipe

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These Brown Sugar Cinnamon Pop Tart Shortbreads are a delightful twist on the classic pop tart, featuring a tender shortbread crust filled with a rich brown sugar cinnamon filling and topped with a smooth cinnamon maple icing. Perfect as a sweet snack or breakfast treat, they combine buttery, crumbly texture with warm cinnamon sweetness and a hint of sea salt.

Ingredients

Shortbread Dough

  • 1 1/2 cups (195g) all purpose flour
  • 1 cup (100g) almond flour
  • 1/2 tsp kosher salt
  • 1 cup (220g) unsalted butter, room temperature
  • 1 1/2 cups (170g) powdered sugar
  • 1 large egg
  • 1 tsp vanilla bean paste

Brown Sugar Cinnamon Filling

  • 1 cup (205g) light brown sugar, packed
  • 1 tbsp cinnamon
  • 2 tbsp all purpose flour
  • 2 tbsp unsalted butter, melted
  • 1 tbsp pure maple syrup

Cinnamon Maple Icing

  • 3/4 cup (75g) powdered sugar
  • 1 tsp cinnamon
  • 2 tbsp unsalted butter, melted and cooled
  • 1 tbsp pure maple syrup
  • 1-2 tbsp milk, room temperature
  • Flaky sea salt, for sprinkling (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 325°F and coat an 8x8 inch square baking dish with nonstick spray. Line all four sides with parchment paper, leaving overhangs for easy removal. Trace a square outline of the pan onto a separate sheet of parchment paper and set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the kosher salt, almond flour, and all-purpose flour. Set aside.
  3. Cream Butter and Sugar: Using a hand or stand mixer equipped with a paddle attachment, beat the room temperature unsalted butter and powdered sugar together on low speed, gradually increasing speed until the mixture is smooth and fluffy.
  4. Add Egg and Vanilla: Mix in the large egg and vanilla bean paste thoroughly until fully incorporated.
  5. Combine Dough: Switch to a rubber spatula and fold in the dry ingredients by hand until the dough reaches a consistency similar to mashed potatoes.
  6. Form Dough Layers: Scoop half the dough into the prepared baking pan and spread evenly with a small offset spatula or back of a spoon. Spread the remaining half of the dough onto the outlined parchment paper square, trying to fit the dough evenly within the traced border.
  7. Prepare Filling: In a bowl, combine the light brown sugar, cinnamon, flour, melted butter, and maple syrup to create a wet sand-like texture.
  8. Assemble Filling Layer: Crumble and gently press an even layer of the brown sugar cinnamon filling over the shortbread dough in the baking pan.
  9. Add Top Dough Layer: Carefully flip the parchment paper with the dough on top of the filling layer in the pan. Peel back the parchment paper gently, using an offset spatula or butter knife to assist if the dough sticks. Smooth the top dough layer as evenly as possible.
  10. Bake: Bake the shortbread for 40-45 minutes, or until puffed evenly and edges are light golden brown.
  11. Cool and Chill: Allow the shortbread to cool to room temperature for 30 minutes, then place it uncovered in the refrigerator to chill for about 1 hour.
  12. Prepare Icing: Whisk together powdered sugar, cinnamon, melted and cooled butter, maple syrup, and 1 tablespoon milk. Add the additional tablespoon of milk if the icing is too thick.
  13. Finish and Serve: Immediately spread the cinnamon maple icing over the chilled shortbread. Optionally, sprinkle with flaky sea salt. Slice into bars and enjoy.

Notes

  • Ensure butter is at room temperature for smooth creaming with sugar.
  • Using parchment paper overhang makes removing the bars from the pan easier.
  • The top dough layer can be delicate when transferring; use a spatula to help prevent tearing.
  • Chilling the shortbread before icing helps the icing set better.
  • Flaky sea salt enhances the flavor contrast but is optional.

Find it online: https://recipeplenty.com/brown-sugar-cinnamon-pop-tart-shortbread-recipe/