Ingredients from Joy the Baker
For the Crust:
2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup (2 sticks or 8 ounces) unsalted butter, cold, cut into cubes
1 large egg
2 tablespoons milk
1 large egg (for brushing the dough)
For the Filling:
3/4 cup pureed pumpkin
1 large egg
1/8 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup granulated sugar
1 cup powdered sugar
2 teaspoons maple syrup
2 tablespoons milk
To prepare the Crust:
In a medium bowl, whisk together flour, sugar and salt. Add the cold butter and break it up in the flour mixture using your fingers, a pastry cutter or a food processor. There may seem like there’s a ton of butter in your flour. There is. Work it in until only pea sized lumps remain in your mixture. The mixture should also hold together when squeezed into a ball.
In a small bowl, beat the egg with the milk. Add the mixture all at once to the dry ingredients and stir to make sure that moisture is introduced to all of the flour mixture. Lightly dust a clean counter with flour and knead the dough on the floured counter for a few turns until it really starts to come together. Divide the dough in two, wrap in plastic wrap and refrigerate for about 30 minutes. I find that the dough is just a bit easier to work with when it’s chilled.
While the dough is chilling, prepare the filling:
In a small sauce pan, heat pumpkin puree and spices over medium heat. Just heat through until the spices become fragrant. This helps to bring loads of flavor into the filling. Remove from heat and place spiced pumpkin in a medium sized bowl. Whisk in egg, salt and sugar and place in the fridge to rest while you roll out the dough.
On a well floured work surface, press dough into a 3×5-inch rectangle, roll the dough out to about 1/8-inch thickness. The dough should be slightly larger than 9×12-inches. Trim dough with a pizza cutter, creating a rectangle that is 9-inches tall and 12-inches long. Using the pizza cutter, cut each side into thirds, creating 9 squares. Place dough squares in the fridge while you roll out the second piece of dough in the same way.
Brush one set of 9 squares with beaten egg. This will act as the glue for the top layer of dough. Spoon about one tablespoon of pie filling into the center of each brushed dough square. Top with a piece of dough and use a floured fork to crimp the sides closed. Use the tines of the fork to create vent holes in each tart.
Position a rack in the upper third of the oven and preheat to 350 degrees F. Let tarts rest in the fridge for 30 minutes while the oven preheats.
Remove tarts from the fridge and place in the oven to bake for 25 to 30 minutes, or until golden brown on top.While the tarts bake, whisk together ingredients for the glaze and set aside.
Let baked tarts rest on a cooling rack to cool completely before glazing. Best served within 2 days.
I had some leftover pumpkin butter that I had made from another week ago and was wondering what I could make with it. Then I had saw that you could make your own homemade pop tarts online. I like pop tarts because it’s a quick and easy breakfast to make in the morning. My favorite is the S’mores or hot fudge kind. I read online that they even have pumpkin pie pop tarts in the stores now. These, I have yet to try, but if you make these I promise you, you won’t be disappointed and have to go to the store to get the pumpkin pie pop tarts.
The crust for this recipe, almost reminds me of puff pastry. Made mine in the food processor and had to add a little bit of extra milk because the dough was kind of dry. This tastes exactly like a pumpkin pie, and the best part is you can have it for breakfast if you’d like. They might all be gone by then. Just think of all the endless possibilities you could make with these homemade poptarts, and all the flavors that the Kellog’s Poptarts have. Oh my goodness… There is something else I’ve been meaning to stuff in some puff pastry. Stay tuned for that post.