Pumpkin Pie Pop Tarts!
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Earlier this week, I went on a pumpkin baking rampage and made three different pumpkin treats using one can of pumpkin: pumpkin granola, muffins and pop tarts. This was the first time I've made homemade pop tarts. Why haven't I made these sooner? They are pretty easy to make and the perfect size for a snack or dessert. Aren't they the cutest?
For the Crust:
2 cups flour
1 stick of butter
1/2 tsp salt
3 Tbsp sugar
1/3 cup ice cold water
In a mixing bowl, combine the flour, salt, and sugar. Cut in the butter until crumbly, and there are only small pebble-sized pieces of butter. Add the water 1 tablespoon at a time, just until the dough comes together. Chill in the fridge while you make the filling.
For the Pumpkin Pie Filling:
2/3 cup pumpkin puree
1/4 cup brown sugar
2 tsp pumpkin pie filling
1 egg
In a small mixing bowl, combine all the ingredients until smooth.
To assemble the pop tarts:
Preheat oven to 350F.
On a lightly floured surface, roll out the chilled pie crust dough into a large rectangle, about 1/8th inch thick. Trim the edges so you have a neat rectangle. Cut the dough evenly into fourths across and vertically, to make 16 small rectangles. In the center of one piece of dough, place a heaping teaspoon of filling in the middle. Place another piece directly on top, and carefully press firmly along the edges, being careful not to let the filling leak to the edges. With a fork, press the tines along the edges to seal.
Repeat with the rest of the dough and filling. Prick the top of each tart with a fork a few times. Gently transfer to a baking sheet, placing the pop tarts about 1/2 inch apart, and bake for 20-25 minutes, or until the tarts are golden.
Enjoy fresh out of the oven, or reheat by popping one in the toaster!
