Pumpkin Pop Tarts
Pumpkin Pop Tarts! Part two to last weeks pumpkin butter recipe :) These are made with a flaky buttery pie crust. If you are like me, and pie crust is your enemy, you can definitely use store bought crust and nobody will judge you. However, for those ambitious pie curious people, I will give you all the tips and tricks I can! I am by no means a pie expert, but this recipe has been pretty fool proof for me, and so so worth it.
The pumpkin butter can also be swapped with
or
These pop tarts have quite a few steps that I personally like to take my time with, and make over the course of two days. Day one: make the pumpkin butter, make the pie dough, roll out the pie crust. Day two: assemble pop tarts, bake, add icing, and eat!
Apple Butter
Berry Jam!
Tips for making Homemade Pie Crust
- Keep it cold! Especially the butter! The cold pieces of butter are what lead to the yummy flakiness of the crust. Once you've rolled out the dough, its best to refrigerate it overnight to keep the dough cold.
- You don't want "wet" dough. If it seems too sticky, add flour. If its too sticky to roll out, add more flour to your working surface as it will help the dough stabilize.
- Take your time! The longer the crust has to rest in the refrigerator, the better.
- Add water slowly, and keep it cold! I place a few ice cubes in my measuring cup.
The Steps!
INGREDIENTS:
Pie Dough:
1 cup (two sticks) unsalted butter
2.5 cups all purpose flour
3 tbsp sugar
pinch of salt
generous sprinkle of cinnamon
6-8 tbsp ice water
Pop Tarts:
1 egg
1. Make the pumpkin butter! My recipe is , or you can use store bought.
2. Cube butter and place in the freezer while you combine the dry ingredients (flour, sugar, salt, cinnamon) into a blender. Add the butter to the blender and pulse a few times until the butter is broken up. You can also use a pastry cutter to mix in the butter, but I prefer the blender!
3. Transfer the mixture to a medium mixing bowl and slowly add the ice water. I typically mix with a wooden spoon to really allow the moisture of the water to spread through the dry ingredients. You want the dough to be able to form a ball, but not be sticky. With your hands, divide the dough and form into two balls, wrap in plastic wrap and refrigerate for one hour.
4. Starting with one ball, roll out to 1/4 " thick on a generously floured surface. Cut out 3" by 4" rectangles. Each ball should make about 10 rectangles, or 20 all together. Place on a parchment lined baking sheet and refrigerate another hour, or overnight.
5. Preheat oven to 350 degrees. On a parchment lined baking sheet, assemble 5 rectangles and scoop a dollop of pumpkin butter at the center of each.
6. Place a dough rectangle directly on top of first ones and use a fork to press the edges together. Pierce the fork on the top of the pop tarts as well to create holes for releasing steam. (See photo below)
7. Beat the egg in a small dish and brush over each pop tart. This helps them become golden and crispy, yum!
8. Bake for 22-24 minutes, or until the pop tarts are golden in color.
9. Prepare the second batch of pop tarts! Repeat steps 4-7 with the remaining dough.
10. Prepare the icing! Add all icing ingredients to a small mixing bowl and stir until smooth in consistency. Once the pop tarts are completely cooled, spread over the top.
These pop tarts will last about 4 days left on the counter. If you'd like to reheat, do not put them in the toaster! They are fragile, and the icing will melt. I recommend a toaster oven and be sure they are on a plate or lined baking sheet as it will get messy. Enjoy!!
1 cup Pumpkin Butter
here
Icing:
2 cups powdered sugar
2.5 tbsp milk of choice
pinch salt
1 tsp vanilla
sprinkle cinnamon