top of page


Active Time: 25 Minutes

Start to Eat: 3 Hours (Including Chill Time)

Makes: 12


Who didn't enjoy a poptart for snack time? It's almost like they had a poptart for every kind of person, they had unfrosted strawberry for the nerdy kids (this was my favorite), brown sugar cinnamon for the kids' whose parents let them eat whatever they wanted (jealous!), apple cinnamon for the cool kids, and frosted cherry for the teachers. HA! But seriously, who didn't love a poptart, toasted or untoasted they were sweet, crumbly, and delicious. So why not make my own flavor?! Enter the CHURRO flavored poptart - made with a gooey, soft cinnamon filling and covered in cinnamon sugar - you'll be making these again soon. 

Homemade Churro Poptarts
Homemade Churro Poptarts




  • 2 cups all-purpose flour

  • 1 tablespoon sugar

  • 1 teaspoon salt

  • 1 cup unsalted butter, chilled

  • 1 egg

  • 3 tablespoons milk



  • ½ cup light brown sugar, packed

  • 4 teaspoons all-purpose flour

  • 3 teaspoons cinnamon

  • 1 egg

  • 1 tablespoon milk



  • 2 tablespoons sugar

  • 1 teaspoon cinnamon

  1. Whisk together the flour, sugar, and salt. Cut the butter into pieces and work it into the flour mixture, until the mixture starts to hold together, with lumps of butter still visible. Mix the egg and milk, and add it to the dough, mix until combined.

  2. Divide the dough in half. Shape each half into a rough 3" x 5" rectangle. Wrap in plastic, and refrigerate for 30 minutes (or up to 2 days).

  3. To make the filling: Whisk together the brown sugar, flour, and cinnamon.

  4. Place one piece of the dough on a generously floured work surface, and roll it into a rectangle about 1/8" thick, large enough that you can trim it to an even rectangle. Trim off the edges; set aside the scraps. Cut the dough into 3x4 rectangles, placing them on a parchment paper-lined baking sheet. 

  5. Roll the second piece of dough just as you did the first. Beat the egg and milk, and brush it over each of the dough rectangles on the baking sheet.

  6. Place a heaping tablespoon of filling into the center of each egg-washed rectangle. Place the second sheet of dough atop the first, using your fingertips, press firmly around each pocket of filling, sealing the dough well on all sides. Then use a fork to score the edges. Then using a toothpick or the fork again, prick the tops of the tarts several times.

  7. Mix the cinnamon sugar together. Generously, sprinkle the tarts with cinnamon sugar. Refrigerate them, uncovered, for 30 minutes.

  8. Preheat your oven to 350°F. Remove the tarts from the fridge, and bake them for 30 to 35 minutes, until they're a light golden brown. Remove them from the oven, and allow them to cool on the pan.


Loyal Olive Oil
bottom of page