Brown Sugar Cinnamon Pop Tarts

To make the dough, add flour, sugar, and salt to a food processor and pulse to combine.

Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.

While pulsing, slowly stream in the ice water until the dough just starts to come together.

Turn the dough out onto a counter, form into a ball, and chill in the refrigerator for at least 30 minutes.

To make the filling, combine brown sugar, flour, cinnamon, and vanilla extract in a bowl. Mix until well combined.

To make the frosting, melt butter in a light-colored skillet over medium heat. Cook, swirling occasionally, until the milk solids turn golden brown and it smells nutty.

Pour the brown butter into a bowl. Add the powdered sugar, maple syrup, vanilla extract, cinnamon, and heavy cream.

Whisk the frosting ingredients until smooth and creamy. Set aside.

Divide the chilled dough in half. On a lightly floured surface, roll one half into a large rectangle.

Using a ruler and pizza cutter, trim the edges and cut the dough into 8 equal rectangles. Repeat with the second half of the dough for a total of 16 rectangles.

Place 8 rectangles on a parchment-lined baking sheet. Spoon the filling into the center of each, leaving a border around the edges.

Take the remaining 8 rectangles and poke them several times with a fork.

Prepare an egg wash by whisking one egg. Brush the borders of the filled rectangles with the egg wash.

Place the poked rectangles on top of the filled ones. Press the edges to seal, then crimp all around with a fork.

Poke the tops of the assembled pop tarts a few more times, then brush the entire surface with egg wash.

Bake in a preheated oven until golden brown (temperature and time not specified, typically around 375°F for 20-25 minutes).

Let the pop tarts cool completely on the baking sheet before spreading the frosting on top.