Throughout high school, and part of college, my super-healthy breakfasts included two Pop tarts and a diet Coke. My favorite flavor was s'mores, but really any with icing would do in a pinch. I haven't had a Pop Tart in years, but after tasting these, I'm now tempted to make them myself every week from now on.
Let me preface this by saying that these are nothing like store-bought Pop Tarts. And that is most definitely a good thing. The pastry crust is basically like a pie crust - buttery and flaky, just the right amount of sweetness. And the filling really does taste like pumpkin pie. Topped with a sweet maple glaze, these are a wonderful fall breakfast treat. Or any time of year breakfast treat.
These are a bit time-consuming, but it's broken up into several steps, which made it great for me - as the dough chilled, I could go nurse the baby or read Caroline a story. Nothing was terribly difficult, but you should be as exact as possible when cutting the pastry dough into squares. The closer they all are in size, the easier it will be to assemble them, and you'll have less of a chance of the filling leaking out. I'd definitely recommend using a ruler - not that I'm anal retentive or anything :-).
Joey doesn't like pumpkin (I know, right?), and Caroline can't have these because of the egg, so "sadly" I am on my own with these. And now that I have the method down, I can't wait to experiment with more flavors. I'm thinking apple-cinnamon would be another great flavor for fall.
Pumpkin Pie Pop Tarts with Maple Glaze
adapted from Joy the Baker
For the Crust:
- 2 cups all-purpose flour
- 1 1/2 Tbs granulated sugar
- 3/4 tsp salt
- 1 cup (2 sticks) unsalted butter, cold, cut into cubes
- 1 large egg
- 2 Tbs milk
- 1 large egg (for brushing the dough)
- 3/4 cup pureed pumpkin
- 1 large egg
- 1/8 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/3 cup granulated sugar
- 1 cup powdered sugar
- 3 tsp maple syrup
- 2 Tbs milk
In the bowl of a food processor, pulse together flour, sugar and salt. Add the cold butter and pulse in 1-second increments until the butter is the size of peas. 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 process to make sure that moisture is introduced to all of the flour mixture. On a lightly floured surface, knead the dough 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
While the dough is chilling, prepare the filling:
In a medium bowl, stir together the pumpkin puree and spices. 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 perfect 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 second 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 at least 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.