It’s been my husband’s request to make these pop tarts once in a while. He says they are a good change to his usual breakfast. But, these little beauties are not just for breakfast. You can serve these pop tarts for snacks or as an after-meal dessert. My husband just prefers to eat them for breakfast because they’re handy, full of energy, and yet not heavy. He has his busy weeks. And during those weeks, he needed breakfast that he could bring and eat while on his way.
See what our friends from Mom’s Food Blog have to say about this recipe:
“And they taste so. good. How good you’re imaging them tasting, just double that and you should be really close to the mark. I was surprised, and I invented the little lovelies!”
They really taste so good! They’re simple to make even though it requires a bit of your attention. You can’t let your family miss this!
Ingredients
For the pie crust:
- 2 1/2 Cups Gold Medal Flour
- 1 Tbsp Domino Sugar
- 1 Tsp Morton Salt
- 1 Cup (2 sticks) Land O Lakes Cold cubed butter
- 1 Cup Cold water as needed
For the pop tarts:
- 1/2 Cup Libby’s Pumpkin (canned or fresh cooked)
- 1 Tsp McCormick Pumpkin Pie Spice
- 2 Tbsp Domino Brown Sugar
- 2 Tbsp Domino White Sugar
- Pinch of Morton Salt
- 1 Egg White (Eggland’s egg) mixed with 1 Tbsp water (egg wash)
- 3/4 Cups Domino Powdered Sugar
- 1/2 Tsp McCormick Ground Cinnamon
- 4-5 Tsp Borden milk
- 1/4 Tsp McCormick Vanilla Extract
Instructions
For the crust:
- Using a pastry cutter, mix together flour, salt and sugar
- Cut in butter
- Slowly add cold water, about 1/2 cup at first then 1 Tbsp at a time until the dough comes together but is not wet.
- Wrap in plastic wrap and refrigerate at least 1 hour.
For the pop tarts:
- Take Premade Pie Dough out to warm up
- Mix together pumpkin, pumpkin pie spice, brown sugar, white sugar and pinch of salt in a bowl, set aside
- Cut the dough in half and roll out one portion on a floured surface
- Cut off edges to make a rectangle, then cut in half lengthwise and thirds
- Move dough rectangles to parchment paper lined baking sheet
- Preheat oven to 350 degrees
- Roll out the second portion of dough, and cut the same way as the first
- Egg wash the dough pieces on the parchment paper
- Add ~2Tbsp Pumpkin mix to each rectangle, covering with a second rectangle and crimping the edges with a fork
- Wipe tops of tarts with egg wash
- Poke 4-5 holes in the top of each tart
- Bake in preheated oven for 25-30 minutes or until golden, remove from oven
- Mix together Powdered sugar, cinnamon, vanilla and milk
- Once tarts have cooled, top each with 1-2 coats of glaze, allow to dry, Enjoy
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Quick Tip: When putting the glaze, you definitely want to wait until they have cooled off or the glaze is going to run off of them.
Thanks again to Mom’s Food Blog for this amazing recipe.
