Made with a flaky pastry crust and topped with cinnamon frosting, these Pumpkin Pie Pop Tartsare a breakfast pastry you'll want to enjoy all day long! Perfect for chilly fall days, whether you enjoy for breakfast or dessert!
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Chill Time 2 hourshours
Total Time 3 hourshours
Servings 9
Ingredients
For the pastry
2 ½cups(325g)all-purpose flour
½teaspoonsalt
¾cup(169g)unsalted butter, cut into pieces and chilled
Combine the flour and salt in a large mixing bowl. Using a pastry cutter or two knives cut the butter and shortening into the flour mixture just until coarse crumbs form. Don't try to work it in too well. Large clumps are perfectly okay.
Toss in just enough of the ice water to moisten the flour. You will know you have enough water when you can squeeze the mixture and it holds together.
Shape the dough into equal size discs and wrap tightly with plastic wrap. Refrigerate the discs for at least 2 hours.
Set one chilled disc on the counter for 10 minutes. Working on a lightly floured surface, roll the disc into a 9x12 inch rectangle that is 1/8 of an inch thick. Trim the edges to make them straight and neat.
Cut the rectangle lengthwise into 3 equal size strips. Cut each strip into thirds. You should have 9 small rectangles. Arrange the rectangles on a parchment-lined baking sheet. Place the baking sheet into the refrigerator and repeat the process with the second disc.
Make the filling:
Preheat the oven to 350°F.
Mix the pumpkin puree, sugar, and pumpkin pie spice together in a small bowl. Set aside.
Working with one baking sheet of pastry at a time, divide filling evenly among the 9 rectangles; placing it in the center of each pastry.
Whisk the egg and milk together in a small bowl. Brush the egg wash on the outer edges of the pastry around the filling.
Remove the second set of rectangles from the refrigerator and brush the entire surface with egg wash. Place each rectangle over the filling with the egg wash side down. Press firmly around the pocket of the filling to seal the dough all the way around.
Brush the tops of each pastry lightly with egg wash. Cut small slits in the top of each pastry to allow steam to escape during cooking.
Bake for 25 to 30 minutes, until light golden brown. Rotate the pan halfway through baking.
Cool the pop-tarts on the pan for 10 minutes, then transfer to a cooling rack to cool completely before icing.
Make the icing
In a small bowl, whisk all the ingredients together until the icing is smooth and free of lumps. The icing should be a spreadable consistency. Add a teaspoon or more heavy cream if needed.
Use a spoon to spread the icing over the cooled pop-tarts. Enjoy right away or let them sit for an hour to harden the icing.
Notes
Pastry: I haven’t made this recipe with store-bought pastry dough but I’m certain it would work just fine. Keep in mind the texture will vary slightly than if using my homemade recipe. If you have a favorite pastry dough recipe you’d prefer to use instead, feel free to do so.
Pumpkin: I used canned pumpkin puree. I don't recommend using pumpkin pie filling.
Make ahead tip
Baked and glazed pop tarts will keep for up to 3 days in an airtight container stored in the refrigerator. Bake in a 350°F degree oven for about 10 minutes to reheat.
Baked and unglazed pumpkin pie pop tarts freeze well for up to 3 months. Thaw them overnight in the refrigerator and bake in a 350°F degree oven for about 10 minutes to reheat. I’m not sure how well they reheat in a toaster oven.