Gingerbread Pop Tart House

5 from 4 votes

This Gingerbread Pop Tart House recipe is made with flaky, buttery pie crust, a quick cinnamon brown sugar filling, and a simple cinnamon icing. Decorate as you like, slice, and enjoy!

Prep Time1 30

Cook Time23

Chill Time1 30

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: people

Calories: 438kcal

Author: Natalie

Ingredients

Pop Tart Crust

2½ cups all purpose flour
1 teaspoon salt
2 teaspoons granulated sugar
½ teaspoon cinnamon
1 cup unsalted butter cold, cubed
3-4 tablespoons water cold

Egg Wash

1 egg
2 teaspoons water

Cinnamon Brown Sugar Filling

½ cup light brown sugar
2 teaspoons cinnamon
1 tablespoon all purpose flour
¼ teaspoon salt
¼ teaspoon vanilla extract

Cinnamon Icing

¾ cup powdered sugar
½ teaspoon vanilla extract
½ teaspoon cinnamon
1 tablespoon whole milk, heavy cream or water

Powdered Sugar Icing

½ cup powdered sugar
2 tablespoon heavy cream or milk

US Customary - Metric

Instructions

Pop Tart Dough

Fill a small bowl with some cold water and an ice cube. Set aside. Chop butter into cubes and place in the fridge or freezer for about 15 minutes while you assemble the dry ingredients.
In a food processor, pulse to combine the flour, cinnamon, sugar, and salt. Add the cubed butter and pulse until the dough resembles wet sand. Add ice water a tablespoon at a time while continuing to pulse mixture until it is just combined.
Turn dough out onto a sheet of plastic wrap. Divide dough in half. Place each half on a sheet of plastic wrap. Loosely wrap each ball in plastic wrap and gently press each dough ball into a flat oval disk. Place each disk in the fridge for at least 30 minutes or up to two days.*
Make the cinnamon brown sugar filling and prepare the egg wash while the dough chills. See recipes below. Line two baking sheets with parchment paper.
I recommend cutting out a gingerbread house template** out of parchment paper. This will help make sure both sheets of dough are the same size.
Generously flour your counter. When ready to assemble the pop tart, remove one disk from the fridge. Gently roll the first disk out on your floured counter into a rectangle 9″ x 12″ in size. Use a pizza cutter or knife to trim the edges.
Carefully transfer dough to the baking sheet and place the baking sheet in the fridge. Roll out second disk the same size as the first one.
Brush the edge of the first crust with a 1-inch border of egg wash. Spoon and spread a thick layer of the cinnamon brown sugar filling over the dough. Leave a 1 inch border.
Carefully place the top crust over the bottom crust. Gently press the edges of the dough with your finger tips to seal the top and bottom crusts together. Use a fork to crimp the edges. Use a fork or a toothpick to poke holes throughout the dough and place in the fridge for 30 minutes.
Preheat oven to 375 F. Remove dough from fridge and brush allover with the egg wash. Bake for 20-23 minutes or until golden brown, rotating pan halfway through cooking. Remove from heat and allow to cool before icing.

Egg Wash

In a small bowl, whisk together the egg and milk.

Cinnamon Brown Sugar Filling

Stir together the brown sugar, cinnamon, flour, vanilla and salt. Spread over the pop tart.

Cinnamon Icing

Stir together the powdered sugar, cinnamon, heavy cream or milk, and vanilla.

Powdered Sugar Icing

Stir together the powdered sugar, heavy cream, milk, and vanilla.

Decorating the Pop Tart

Use the back of a spoon, an offset spatula or a spatula to spread the cinnamon icing over the gingerbread house.
To add the look of snow, pipe some powdered sugar icing over the roof and windows of the house. Use a piping bag with a small round tip or spoon or pour icing to a sandwich bag and snip off the corner.
While icing is still wet, sprinkle some sprinkles or sanding sugar on the icing, if desired.

Notes

Store-bought pie crust: Use two sheets of store bought pie crust or puff pastry.

Chilling the dough: If you chill the pie dough for more than an hour, allow dough to come to room temperature for about 15 minutes before rolling it out.

Gingerbread template: To make the gingerbread house template, cut out a 9 x 12 rectangle. Trim the sides of the top to make a roof. Cut out a chimney on one side, if desired.

Storage: Store this pop tart gingerbread house in an airtight container at room temperature for 2-3 days. Freeze the unglazed pop tart in an airtight container for up to 1 month. Thaw at room temperature. Reheat in oven, if desired. Allow to cool then ice and decorate as desired.

Nutrition: The nutrition information provided is an estimate. The calorie accuracy is not guaranteed.

Nutrition