Let’s play one of my favorite games. “Awesome, not awesome’. Awesome: Homemade Poptarts.
Not Awesome: Poptarts bought prepackaged at the store that are horrible for you and that smell like fingernail polish. Ooooo, I love this game!
Confession: Everyone at some point in their life has tried a Hot Pocket of some sort right? Not horrible, not great, not overly filling…but one thing you can always count on sure and steady….they will BURN the roof of your freakin mouth because NO ONE waits for them to cool enough before biting. Here is where the roof of your mouth is burned and started peeling, so now you can’t even taste what you’re eating, and you have a shredded mouf. You know it’s true, everyone’s done it. Poptarts are similar…but with a less aggressive burn. Let’s avoid all this and make our own shall we?
I haven’t had a Poptart in years, but I came across a lengthy list of awesome pumpkin recipes this season and a friend from work pointed this one out for me to make, so I gave them a whirl. Let me warn you, this recipe takes some patience…and some time. I only yelled at the dough twice so I’ll consider it a success. I think I was a little overconfident since having just made a pie the weekend before, and the dough is similar. Similar yes, the same: false. These take much more finesse. But hey, that’s what Sundays are for….baking experimentation!
I blame Joy The Baker for making these look so easy, but, they were really fun to do regardless! They really turned out more flaky like a Toaster Strudel which was pretty stellar, because flaky crust is delicious. They were always the better ones anyways right?!
Tips Before you Start! One thing you need to check for before doing this recipe is that you have fridge space…or that it’s cold out so you can set your pans outside 🙂 I didn’t have fridge space… Yay winter! One thing about these is the dough is much easier to work with when it’s chilled and because there is a lot of butter in it, and gets to room temp pretty quick while manipulating it.
1 tablespoon granulated sugar
1 teaspoon salt
2 sticks unsalted butter, cold, cut into cubes
2 tablespoons milk
1 large egg (for brushing the dough)
3/4 cup Libby’s Pumpkin
pinch of ground cloves
1/4 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup granulated sugar
1 1/2 cups powdered sugar
2 teaspoons maple syrup
2 tablespoons milk
To prepare the Crust:
In a bowl, whisk together flour, sugar and salt. Add your cubbed butter. Here is where they say to use your pastry cutters or a food processor, but I think your hands do a better job. Just get in there and squeeze it with your hands really working the butter into the flour. Once you hands start to warm the butter, the butter will turn into small shreds. Work until the flour and butter all come together.
Beat the egg with the milk in a separate bowl, and then add it to your crust mixture. Use your hands again and work it all together. I found that it works really well if you just work it in the bowl and add flour as needed instead of moving it to the counter and kneading it. The consistency of your dough will be really similar to pie crust at this point. Divide the dough in two, wrap in plastic wrap and place in the freezer for about 15 minutes to harden up the butter again.
Filling: In a small sauce pan, heat pumpkin and spices over medium heat. Just heat through until the spices become fragrant,you’ll know when you’ve hit that point. It will make your kitchen smell like a delicious pumpkin Yankee Candle 🙂 Remove from heat and let the temp come down. Whisk in egg, salt and sugar (make sure if you let the temp come down enough or you’ll start to cook the egg) and place in the fridge.
Flour your counter and press out the dough into a rectangle, roll the dough out to about 1/8-inch thickness. The dough should be around 9×12, bigger than a piece of paper. Trim the 4 sides so you have straight lines, then each side into thirds, creating 9 squares. Place dough squares on a pan lined with parchment paper outside (I mean 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 to help glue the dough together. Spoon about a tablespoon of pie filling into the center of each square. Don’t smooth this around too much, 1. It won’t work well after brushing with egg, 2. You’ll have a better filling if you let it fill out when you place the top square on. Top with your top square and use a floured fork to crimp the sides closed. Use your fork and poked two sets of holes in the tops for a vent.
Preheat to 350 degrees F. Place the tarts outside (I mean in the fridge) for a about 10-15 minutes while the oven preheats.Making the dough and filling firm again will cause less leakage of your filling.
Bake for 30 minutes, or until golden brown on top.
Glaze:combine ingredients and set aside. Let tarts cool before glazing….although I do recommend eating them warm (mic them for a few seconds) really makes the filling gooey and the crust flaky and warm again… ❤