Brown Sugar and Cinnamon "Pop" Tarts

Directions

1. In a food processor, add flour, sugar, salt, and butter, and pulse a few times. Stream in water and continue to process until a crumbly mixture forms.
2. Remove and gently knead dough into a ball, then divide dough in half. Loosely wrap each half in plastic or alternative wrap and shape into a rectangle about ½-inch thick. Refrigerate for 1 to 2 hours.
3. While dough chills, mix brown sugar, cinnamon, ginger, flour, vanilla and melted butter until well combined, and set aside.
4. Preheat oven to 300 degrees and line two sheet pans with parchment paper.
5. On a floured surface, roll each dough half into roughly a 14-x-10-inch rectangle.
6. Cut dough into roughly 3.5-x-5-inch rectangles. You'll need two rectangles for each pop tart.
7. Spoon a little more than 1 tablespoon of filling onto each bottom rectangle, then spread into a thin layer, leaving about 1/3 inch around the border.
8. Beat egg yolk and brush around border of filling. Dock the top rectangles with a fork, then place over the filled bottom; pat down to remove gaps, and crimp edges with a fork.
9. Bake for 25 to 30 minutes. Tarts should be very lightly browned when you take them out, and bottoms browned slightly. Let cool slightly before topping with glaze.
10. To make the glaze, whisk together powdered sugar, cinnamon, vanilla and milk until smooth. Spread on top of cooled pop tarts. The glaze will set in about 1 hour.