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Homemade Cannabis Infused Poptart

A delicious, homemade brown sugar Poptart recipe for our fellow (baked) bakers.



  • 1 1/4 cup all purpose flour

  • 1/2 teaspoon salt

  • 3 tablespoons butter (unsalted, chilled and cubed)

  • 1/3 cup *COOKING OIL from ingredient

  • 1/4 cup ice water

(Egg wash)

  • 1 egg

  • 2 teaspoons milk


  • 1/2 cup brown sugar

  • 1 tablespoon all purpose flour

  • 2 teaspoons cinnamon (ground)


  • 3/4 cup confectioner sugar (powdered sugar)

  • 1 tablespoon milk

  • 1/2 teaspoon leftover filling

  • 1/4 teaspoon vanilla extract


  • In a large bowl, mix flour and salt

  • Add butter and *COOKING OIL. Cut into mixture until well incorporated

  • Stir while drizzling cold water 1 tablespoon at a time. Only use enough water to clump dough

  • Work the dough with your hands to ensure all butter and oil is dispersed evenly

  • Lay dough onto a clean, floured surface and form into a ball

  • Flatten dough into a rectangle, roughly 1 inch thick

  • Wrap in plastic wrap and place in refrigerator to chill for at least 2 hours (up to 5 days)

  • After dough has chilled, remove from fridge and let sit at room temperature for 15 minutes

  • While waiting for dough to soften, mix together your filling (brown sugar, flour, and cinnamon) in a small bowl and set aside

  • In an additional bowl, combine one egg with 2 teaspoons of milk to create an egg wash. set mixture aside momentarily.

  • Once dough has regulated at room temp for 15 minutes, place it on a floured surface and flatten your existing rectangle to about 1/8 inch thickness

  • Cut dough into 8 even rectangles and place 4 slices onto a parchment paper lined baking sheet

  • Brush the tops of all 8 rectangles with your prepared egg wash covering them completely (Do not dispose of remaining egg wash, we will use it again later)

  • Using a spoon, spread the brown sugar filling in the center of the 4 pieces of dough on your baking sheet (leave space on each edge so the pastry will stay sealed)

  • Place the addition 4 rectangles over the sugared dough, egg wash side down, lining them up as best as possible

  • Use a fork to gently go around each edge, stamping the two sheets of dough together

  • Using a toothpick, poke small holes on the top of each pastry (6-8)

  • Place the prepared baking sheet into the refrigerator for 20-60 minutes

  • Once the pastry's have cooled, preheat your oven to 350f

  • Remove baking sheet from the fridge and use the remaining egg wash to brush the tops of each poptart

  • Bake for 22-28 minutes or until golden

  • While waiting, combine confectioner/powdered sugar, milk, vanilla extract, and 1/2 a teaspoon of left over filling into a small bowl to create your glaze (add extra milk 1 teaspoon at a time if needed to thin)

  • Remove poptarts from oven and let cool for at least 5 minutes before coating in glaze

Enjoy responsibly. 21+ only

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