Spoon the brown sugar cinnamon filling onto half of the rectangles of dough, using about 1 tablespoon (or slightly less) of filling per pop tart.Your butter should be very soft, almost to the point of melted, so that you can easily mix everything together.In a bowl, stir together the soft butter with the brown sugar, cinnamon and flour.This way, there’s less chance of tearing the dough than if you use your hands to pick them up. TIP : I find it easiest to transfer the cut rectangles of dough by sliding a spatula or a bench scraper under them to move them to the baking sheet. Chill the cut dough in the refrigerator for 15 minutes. You should be able to cut 18 rectangles to make 9 pop tarts. Gather up the scraps of dough, roll them out again, and continue cutting as many rectangles as you can.Handling the dough carefully (it’s delicate when rolled thin), place the cut dough 2 inches apart on the baking sheets. Using a ruler for guidance, cut the dough into rectangles measuring 3×5 inches. Working with half the dough at a time, roll the dough out on a lightly floured surface to an even thickness of 1/8 inch thick, using enough flour so that it doesn’t stick to the counter or the rolling pin.Prepare two large baking sheets by lining them with sheets of parchment paper. Shape the dough into a flat disk, wrap in plastic wrap, and refrigerate for 20 minutes.The dough should be soft, smooth and supple. Dump the dough out onto a clean counter and use your hands to finish bringing the dough together, kneading in any stray bits of flour.Add the vanilla, milk and egg yolk (save the egg white for later), then process until the dough starts to stick together. ![]()
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