INGRÉDIENTS
For pastry:
6 oz. cream cheese, room temp
1/2 cup unsalted butter, softened
2 tablespoons heavy cream
1/2 teaspoon kosher salt
1 tablespoon brown sugar
2 cups all purpose flour
1 egg
For filling:
3/4 cup brown sugar
1 tablespoon all purpose flour
1 tablespoon ground cinnamon
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
For glaze:
1 cup powdered sugar
1/4 cup heavy cream
1/2 teaspoon cinnamon
1 teaspoon fresh lemon juice.
Preparation
Bake 325 ºF and prepare a parchment-lined quarter sheet tray.
Mix dough by combining cream cheese, butter, heavy cream, kosher salt, and sugar until smooth in a kitchen aid stand mixer with a paddle attachment.
Add flour to the dough until a soft pliable dough comes together.
Knead dough 3 or 4 times until a solid dough comes together. Divide the dough in two, form into rectangles, then wrap up in plastic wrap. Refrigerate dough for at least 30 minutes.
Roll out one piece of dough into a rectangle the size of the baking tray. Place onto parchment paper then onto the baking tray.
Mix brown sugar filling and spread the filling from edge to edge.
Roll out another piece to the same size. Layover other dough on to the filling and use a fork to pinch down the sides to make the pop tart crust.
Bake for 35 – 40 minutes. Whisk together the glaze while baking.
Let the pop tart cool slightly before spreading the glaze over the top.
