AUGUST 29 • 2024 | 61
J
N
ARTS&LIFE
WEEKLY RECIPE
N
othing says fall is coming
like the warm, inviting
scent of cinnamon
wafting through your home. These
Cinnamon Pop Tart Bars are a
nostalgic treat, taking you back to
childhood mornings
when breakfast
meant a sweet
pastry fresh from
your mom’s toaster.
They’re a delightful
companion to your
morning coffee or a
cold glass of milk. I
hope these bars bring as much joy
to your family as they do to ours!
Ingredients
Shortbread
2½ cups all-purpose flour
½ tsp. salt
1 cup salted butter, room temp
1½ cups powdered sugar
1 large egg
1 tsp. vanilla extract
Brown Sugar Cinnamon Filling
1 cup light brown sugar, packed
1-2 Tbsp. cinnamon
2 Tbsp. all-purpose flour
2 Tbsp. salted butter, melted
Cinnamon Icing
¾ cup powdered sugar
1 tsp. cinnamon
2 Tbsp. salted butter, melted
1–2 Tbsp. milk or water, room temp
Directions
Preheat oven to 325°F. Coat
a square 8x8-inch baking dish
with nonstick spray. Line all four
sides with parchment paper. On
a separate sheet of parchment
paper, trace the outline of your
pan and set aside.
In a medium bowl, whisk
together the salt, almond flour
and all-purpose flour. Set aside.
In a large mixing bowl, using
a hand or stand mixer with a
paddle attachment, mix the
butter and sugar. Start on low
speed and gradually increase
to prevent sugar from flying out
of the bowl. Mix until smooth
and fluffy. Add in the egg and
vanilla extract, mixing until well
combined.
Switch to a rubber spatula
and fold in the dry ingredients
by hand until fully incorporated.
The dough should have a
mashed potato-like consistency.
Scoop half of the dough into
your prepared baking pan.
Spread it evenly using a small
offset spatula or the back of a
spoon. Spread the remaining
dough onto the parchment
paper you traced earlier,
shaping it to match the square
outline as closely as possible.
In a bowl, combine all of
the filling ingredients until the
mixture resembles wet sand.
Crumble and lightly press an
even layer of the filling over the
shortbread dough inside the
pan.
Carefully flip the parchment
paper dough onto the filling
layer and gently peel back the
paper. If the dough sticks, use
an offset spatula or butter knife
to help scrape it away. Smooth
out the top layer as best as
possible.
Bake for 40-45 minutes,
or until the shortbread is
evenly puffed and the edges
are light golden brown.
Let the shortbread rest at
room temperature for 30
minutes, then transfer it to the
refrigerator to chill uncovered
for about an hour.
While the bars are chilling,
whisk together all of the icing
ingredients, starting with 1
tablespoon of milk. Add more
milk if needed to achieve your
desired consistency. Once the
bars are chilled, spread the
icing on top while it’s still fresh
and workable. Sprinkle a light
touch of sea salt on top. Slice
into bars.
Cinnamon
Pop Tart Bars
Pam Turkin
Contributing
Writer
JEWISH NEWS
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