Pumpkin Pie Pop Tart Recipes
PUMPKIN PIE POP TART
Make and share this Pumpkin Pie Pop Tart recipe from Food.com.
Provided by Broke Guy
Categories Breakfast
Time 1h20m
Yield 8 pop tarts
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F.
- Combine the pumpkin puree, sugar, cinnamon and 1/2 teaspoon of the salt in a small bowl.
- Roll the puff pastry into two 8x8 inch square on floured work surface. Cut into 16 4x4 inch pieces using a pizza cutter or chefs knife. Prick each square with a fork several times.
- Spread the pumpkin mixture on half of the pieces, dividing evenly, and leaving a 1/2 inch border all around. Crimp the edges with a fork.
- Transfer to a baking sheet and refrigerate for 30 minutes.
- Bake, rotating the baking sheets halfway though, until golden brown (35 to 40 minutes). Transfer to a wire rack to cool.
- Beat the cream cheese, milk, maple syrup, and the 1/8 tsp salt with an electric mixer in a medium bowl until smooth (1 to 2 minutes).
- Drizzle the pop tarts with the glaze, dividing evenly.
Nutrition Facts : Calories 394, Fat 25.9, SaturatedFat 7.3, Cholesterol 8.1, Sodium 360.5, Carbohydrate 35.8, Fiber 1.1, Sugar 7.6, Protein 5.1
PUMPKIN "POP TARTS" RECIPE - (4.5/5)
Provided by Kelli with an I
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat. 2. In a bowl, beat the pumpkin and cream cheese until combined. Add in the powdered sugar and pumpkin pie spice until full incorporated. Make sure there are no lumps. 3. Roll out one of the pie crusts onto the Silpat and spread the pumpkin mixture out evenly. Unroll the second crust and lay it on top. 4. Using a square cookie cutter, cut out the pop-tarts and lay them out on the baking sheet. Use a fork and seal the edges shut. Bake for 12 minutes or until the edges are golden. Let them cool on the pan while you are making the glaze. 5. For the glaze: In a sauce pan on medium heat, melt the butter and brown sugar until the sugar has dissolved. Add in the cream, vanilla, and salt and bring to a boil. Remove from heat and let it cool for about 5 minutes. Drizzle on top of the pop-tarts.
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- Combine the flour and salt in a large mixing bowl. Using a pastry cutter or two knives cut the butter and shortening into the flour mixture just until coarse crumbs form. Don't try to work it in too well. Large clumps are perfectly okay. Toss in just enough of the ice water to moisten the flour. You will know you have enough water when you can squeeze the mixture and it holds together. Shape the dough into equal size discs and wrap tightly with plastic wrap. Refrigerate the discs for at least 2 hours.
- Set one chilled disc on the counter for 10 minutes. Working on a lightly floured surface, roll the disc into a 9x12 inch rectangle that is 1/8 of an inch thick. Trim the edges to make them straight and neat. Cut the rectangle lengthwise into 3 equal size strips. Cut each strip into thirds. You should have 9 small rectangles. Arrange the rectangles on a parchment-lined baking sheet. Place the baking sheet into the refrigerator and repeat the process with the second disc.
- Make the filling: Preheat the oven to 350 degrees F. Mix the pumpkin puree, sugar, and pumpkin pie spice together in a small bowl. Set aside. Working with one baking sheet of pastry at a time, divide filling evenly among the 9 rectangles; placing it in the center of each pastry. Whisk the egg and milk together in a small bowl. Brush the egg wash on the outer edges of the pastry around the filling. Remove the second set of rectangles from the refrigerator and brush the entire surface with egg wash. Place each rectangle over the filling with the egg wash side down. Press firmly with around the pocket of filling to seal the dough all the way around. Brush the tops of each pastry lightly with egg wash.
- Cut small slits in the top of each pastry to allow steam to escape during cooking. Bake for 25 to 30 minutes, until light golden brown. Rotate the pan halfway through baking. Cool the pop-tarts for on the pan for 10 minutes, then transfer to a cooling rack to cool completely before icing.
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