How to make frosting for pop tarts?

For frosted breakfast pastries, whisk together: 1 cup powdered sugar, 2 1/2 tablespoons milk or cream (in a pinch, use water), 1/4 teaspoon vanilla extract, and a tiny pinch of salt. For thicker frosting add more sugar. To thin out the frosting add more milk.

How to use leftover pumpkin puree from this recipe?

Make pumpkin pie overnight oats , pumpkin mousse , or a pumpkin pie smoothie .

How to use leftover refrigerated pie crust scraps?

Sprinkle the leftover trimmings with cinnamon sugar. Arrange the scraps around the breakfast pastries on the baking tray. Bake them at the same time. These tiny scraps make delicious snacks!

Why is the pop tart filling leaking out of the sides?

If this happens, it's most likely because there was too much filling inside or the edges of the pastries were not completely sealed. To prevent this from happening again, use a little less filling. For a tighter seal, brush the edges of the bottom piece of dough with egg wash before adding the top piece. Crimp the edges well with a fork.

How long do homemade pumpkin pop tarts last?

Wrapped in plastic or in parchment paper, they can be kept on the countertop for 2 days. When stored in an airtight container in the fridge, they can last up to 5 days. For longer storage, freeze up to 1 month.

How to rewarm toaster pastries?

Rewarm them on a mini baking tray in the toaster oven.

Pumpkin Pop Tarts | Homemade Toaster Pastries

Name: PUMPKIN POP TARTS
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup canned pumpkin puree; 1/2 cup light brown sugar; 1 tablespoon maple syrup; 1 teaspoon vanilla extract; 1 teaspoon pumpkin pie spice; Tiny pinch of salt, if needed; 1 package (2 rolls) refrigerated pie dough, or 2 homemade pie crusts; 1 large egg (+ splash of water); White sparkling sugar (coarse sugar crystals)

PUMPKIN POP TARTS

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5 from 3 reviews

Author: Denay DeGuzman
Total Time: 25 Minutes
Yield: 6 Servings 1x

Description

These pumpkin pie pop tarts are adorable, delicious and easy to make in 25 minutes. Serve and enjoy for breakfast, snacks or dessert.

Ingredients

Units Scale

1 cup canned pumpkin puree
1/2 cup light brown sugar
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
Tiny pinch of salt, if needed
1 package (2 rolls) refrigerated pie dough, or 2 homemade pie crusts
1 large egg (+ splash of water)
White sparkling sugar (coarse sugar crystals)

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Instructions

RECIPE PREP: Adjust oven rack to center position. Preheat oven to 400°F. Line a baking tray with a silicone mat or parchment paper.

In a small bowl, combine pumpkin puree, brown sugar, maple syrup, vanilla extract, and pumpkin pie spice. Do a taste test. If needed, add a teeny-tiny pinch of salt.
Unroll the refrigerated pie dough on a lightly-floured board. Cut out as many pumpkin shapes as possible. Transfer 6 pumpkin cut-outs to a prepared baking tray.
For small 4-inch pop tarts, place 1 tablespoon filling in the center of the pumpkins. For mini 2-inch pop tarts, use 1 1/2 teaspoons filling for each. Place pumpkin cut-outs on top. Crimp edges with a fork.
Beat the large egg with a splash of water. With a pastry brush, brush egg wash over the surface of pumpkin pop tarts. Sprinkle white sparkling sugar over the tops.
Bake the breakfast pastries for 12 to 14 minutes, or until the tops and sides are golden blonde. Remove from oven. Transfer to a wire rack to cool.

Equipment

Baking Tray with Cooling Rack

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Pastry Brush

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Pumpkin Cookie Cutters

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Notes

For frosted pop tarts: Just whisk together: 1 cup powdered sugar, 2 1/2 tablespoons milk or cream (in a pinch, use water), 1/4 teaspoon vanilla extract, and a teeny-tiny pinch of salt. For thicker frosting add more sugar. To thin out the frosting add more milk.
How to rewarm toaster pastries: On a mini baking tray in a toaster oven!
How long do homemade pop tarts last? Wrapped in plastic or in parchment paper, they can be kept on the countertop for 2 days. When stored in an airtight container in the fridge, they can last up to 5 days. For longer storage, freeze up to 1 month.

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Category: Breakfast
Method: Bake
Cuisine: American

Find it online: https://www.confettiandbliss.com/pumpkin-pop-tarts/