Name: Homemade Maple Sugar Pop Tarts
Ingredients: 2 Tbsp apple cider vinegar or distilled white vinegar; 1 cup (227g) water; 2 ½ cups (300g) all-purpose flour; ¼ cup (40g) Mount Mansfield Maple Pure Vermont Maple Sugar; 1 tsp kosher salt; 1 cup (226g) unsalted butter, cold and cubed; ½ cup (78g) Mount Mansfield Maple Pure Vermont Maple Sugar; 1 ½ tsp ground cinnamon; 1 Tbsp all-purpose flour; 2 Tbsp unsalted butter, melted & cooled; ¼ tsp kosher salt; 1 large egg; 1 Tbsp heavy cream; ½ cup (78g) Mount Mansfield Maple Pure Vermont Maple Sugar; ½ cup (57g) confectioners’ sugar; 2 Tbsp milk; ½ tsp ground cinnamon; ¼ tsp vanilla; sprinkles, optional [1]

Instructions

Mix vinegar and water together, then add a few ice cubes. Store in fridge until ready to use.
In a large bowl, whisk together flour, maple sugar, and salt.
Add cold, cubed butter to flour mixture, tossing around gently to coat. With pastry blender in one hand, cut in butter while rotating bowl in quarter-turns with your other hand. Stop once the pieces of butter are roughly pea sized. (You’ll want to have some that are a little bigger and some that are a little smaller to maximize the delicious flakiness!)
Add ice cold water-vinegar mixture one tablespoon at a time, quickly mixing together with your hands. Continue adding water one tablespoon at a time until the dough comes together. The goal is for the dough to hold together when squeezed into a ball, but with a few dry bits still left in the bowl.
NOTE: Do NOT add all of the water at once. You don’t want the dough to get so wet that it becomes sticky. You should only be adding 8–10 tablespoons of water total.
Divide dough in half. Wrap each half in cling film, then press into a patty shape about 1-inch thick. Place wrapped dough in fridge overnight. (You could refrigerate for only two hours if you’re in a hurry, but overnight is recommended.)
Line a baking sheet with parchment paper. Set aside.
In a medium bowl, mix together all filling ingredients until thoroughly combined. Set aside.
Flour your work surface and rolling pin. Retrieve one dough patty from fridge, place on your well-floured surface, and sprinkle top with a little bit of flour.
Begin gently rolling out the dough into roughly a 9" x 12" rectangle, making sure to pick up and rotate the dough every few rolls.
Using a bench scraper, pizza cutter, or knife, cut dough into 3" x 4" rectangles. Reroll scraps as necessary so that you get 9 rectangles.
NOTE: Dough must be cold for cutting, otherwise you risk tearing it. Refrigerate after rolling and before cutting, if necessary.
Evenly space rectangles on prepared baking sheet, then put in fridge. Retrieve second dough patty and repeat steps to make 9 more rectangles.
Retrieve baking sheet from fridge. Brush chilly dough rectangles with egg wash. Put 1 tablespoon of filling in the centre of each, leaving about ½" around the edges.
Brush egg wash on remaining rectangles, then place—egg wash side down—on top of filling-topped rectangles.
Gently press edges together to seal, then crimp edges with a fork. Using a toothpick or small paring knife, prick a few holes in the tops to allow steam to escape.
Put baking sheet in fridge for 30–60 minutes. Heat oven to 350°F.
After chilling and resting your dough, brush tops with remaining egg wash.
Bake for 20–25 minutes, rotating your baking sheet halfway through. Pop tarts will be golden brown.
Allow pop tarts to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing.
In a medium bowl, whisk together all glaze ingredients until smooth. Drizzle or spoon glaze over the pop tarts. Toss some sprinkles on top.
Eat pop tarts right away (if you must!) or allow the glaze to harden for one hour.

Homemade Maple Sugar Pop Tarts