That's Poppin'! (Pumpkin Spice Pop Tarts with a Maple Cinnamon Frosting)
Growing up I wasn't allowed to have more than one junk food a day - yeah, including dessert. There is a SUPER infamous story about how I went to our neighbor's house one morning and had breakfast with them - pop tarts, sugar cereals, donuts - and then I went home and had my boring Bran Chex without a word. Yeah... I LOVE SWEET TREATS! Now that I am older I can have whatever I want so here is a recipe for my grown-up pop tart delights!
Pumpkin Spice Pop Tarts with Maple Cinnamon Frosting
Time: 2 Hours
Active Time: 45 Minutes
Servings: 10-12 Pop Tarts
For the Pastry
2 Cups of AP Flour
1 1/2 Tbsp White Sugar
1/2 Tsp Brown Sugar
1/4 Tsp Cinnamon
1/2 Cup Butter Cold (Cubed)
2 Tbsp Milk
2 Eggs
For the Filling
1 Cup Pumpkin Puree
2 Tbsp Brown Sugar
1/2 tsp Vanilla Extract
1 tsp Ground Cinnamon
1/8 tsp Nutmeg
1/8 tsp Ground Cloves
1/4 tsp Ground Ginger
For the Icing
1 Cup Confectioners Sugar
1 1/2 Maple Syrup
1/2 tsp Ground Cinnamon
Directions:
In the bowl of a mixer, combine the flour, sugars, cinnamon and cubed butter. Mix until the butter is pea sized. Add one egg and mix until combined. Add the milk one tablespoon at a time. Mix until most of the dough comes together, but you still see pieces of butter. Wrap the dough in plastic wrap and chill for at least an hour.
Meanwhile, in a small bowl combine the pumpkin puree, sugar, vanilla, and spices. Place the filling in the refrigerator until you are ready to use.
Sift the confectioners sugar into another small bowl. Add the maple syrup and ground cinnamon and set aside.
Preheat your oven at 350. Take your remaining egg with a touch of water and mix together. Set aside. Roll the dough out on a very well floured surface. Try to keep the dough as close to a rectangle as possible and roll to an 1/8 inch thick. Cut the dough into 3"x5" rectangles. Place the the dough on the parchment lined cookies sheets. Place a large dollop of pumpkin filling - approx 1 1/2 Tbsps. With a pastry brush, brush egg wash along the edges. Place another piece of pastry dough on top. Press the edges of the dough closed using your index finger. Use a knife and poke five small holes in the top of the dough. Egg wash the top of the pop tart. Repeat for all of the rest. Place in the oven for 17-20 minutes or until the the edges and bottom are golden brown. Allow the pop tarts to cool completely. Frost and serve! Serve or place in an airtight container and serve within 3 days. They are yummy reheated as well!
Pumpkin Spice Pop Tarts with Maple Cinnamon Frosting
Time: 2 Hours
Active Time: 45 Minutes
Servings: 10-12 Pop Tarts
For the Pastry
2 Cups of AP Flour
1 1/2 Tbsp White Sugar
1/2 Tsp Brown Sugar
1/4 Tsp Cinnamon
1/2 Cup Butter Cold (Cubed)
2 Tbsp Milk
2 Eggs
For the Filling
1 Cup Pumpkin Puree
2 Tbsp Brown Sugar
1/2 tsp Vanilla Extract
1 tsp Ground Cinnamon
1/8 tsp Nutmeg
1/8 tsp Ground Cloves
1/4 tsp Ground Ginger
For the Icing
1 Cup Confectioners Sugar
1 1/2 Maple Syrup
1/2 tsp Ground Cinnamon
Directions:
In the bowl of a mixer, combine the flour, sugars, cinnamon and cubed butter. Mix until the butter is pea sized. Add one egg and mix until combined. Add the milk one tablespoon at a time. Mix until most of the dough comes together, but you still see pieces of butter. Wrap the dough in plastic wrap and chill for at least an hour.
Meanwhile, in a small bowl combine the pumpkin puree, sugar, vanilla, and spices. Place the filling in the refrigerator until you are ready to use.
Sift the confectioners sugar into another small bowl. Add the maple syrup and ground cinnamon and set aside.
Preheat your oven at 350. Take your remaining egg with a touch of water and mix together. Set aside. Roll the dough out on a very well floured surface. Try to keep the dough as close to a rectangle as possible and roll to an 1/8 inch thick. Cut the dough into 3"x5" rectangles. Place the the dough on the parchment lined cookies sheets. Place a large dollop of pumpkin filling - approx 1 1/2 Tbsps. With a pastry brush, brush egg wash along the edges. Place another piece of pastry dough on top. Press the edges of the dough closed using your index finger. Use a knife and poke five small holes in the top of the dough. Egg wash the top of the pop tart. Repeat for all of the rest. Place in the oven for 17-20 minutes or until the the edges and bottom are golden brown. Allow the pop tarts to cool completely. Frost and serve! Serve or place in an airtight container and serve within 3 days. They are yummy reheated as well!
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