Pumpkin Spice Pop Tarts
Total time
- 2 cups (250 g) flour, AP
- 1 and ½ tablespoons (15 g) white sugar
- ½ tablespoon (6 g) brown sugar
- ¼ teaspoon cinnamon
- 1 teaspoon salt
- 8 tablespoons butter, unsalted, very cold
- 2 tablespoons milk
- 1 egg
- (plus 1 egg, whites only)
- 1 cup confectioners sugar
- 1 tablespoon milk
- ½ tablespoon brown sugar
- ¾ teaspoon cinnamon
- ½ teaspoon vanilla paste or extract
- Sift together flour, sugars, salt, cinnamon into food processor.
- Add cold butter cut into tablespoon slabs into food processor.
- Pulse 10 times. The mixture should then be crumbly.
- Add the egg and milk and pulse a few times to just incorporate well.
- Remove dough, split in half, mold to disc shapes. Wrap in plastic wrap and refrigerate for 30 minutes.
- While chilling, mix pumpkin with the Homemade Pumpkin Spice and set aside.
- Remove from refrigerator and let sit for a few minutes.
- On a lightly floured surface, roll out to a 9"x12" rectangle. Use a ruler! Trim as needed to obtain shape.
- Pastry dough should be about ⅛" in thickness.
- Cut into 3"x4" rectangles.
- Repeat with other piece of dough.
- You should now have tops and bottoms for 8 pastries.
- Brush off excess flour with pastry brush.
- Place 8 rectangles on baking mat.
- Place one tablespoon or so of filling in the center of each of the 8 pastries.
- Brush edges with egg white.
- Place rectangles on top, pressing lightly on the edges to seal.
- Use fork to create tight seal around pastries.
- Punch holes in top to release steam while baking.
- Place pastries on sheet pan in refrigerator for 30 minutes.
- Preheat oven to 350 F.
- Bake until just slightly golden, about 25 minutes.
- Remove and allow to cool completely.
- Wisk ingredients well.
- When pastries are cooled, add frosting and allow to harden for about 45 minutes.
- Store in container and enjoy!
- Visit SouthernFATTY.com for more recipes and let us know how they turned out!
Recipe by Southern FATTY at https://www.southernfatty.com/pumpkin-spice-pop-tarts/
3.5.3226