No time for Pop Tart pastry crust from scratch? Store bought is fine! 🙂 Brown sugar Pop Tarts were such a favorite snack of mine growing up that I couldn’t wait to recreate these with a fall twist. The pumpkin filling paired with the chai icing is a festive dream. These come together so quickly and are such a great fun fall treat!
Ingredients:
- 1 Package of frozen puff pastry (2 sheets)
- Pumpkin Pie Filling
- 1/4 c pumpkin puree
- 1/4 c brown sugar
- 1 tsp cinnamon
- 1 tsp pie spice
- 1/2 tsp ginger
- 1 Tbsp flour
- Chai Icing
- 3/4 c powdered sugar
- 1 Tbsp milk or milk alt
- 1/4 tsp vanilla
- 1/4 tsp cinnamon
- 1/4 tsp all spice
- 1/4 tsp cardamom
- Egg wash
- 1 egg
- 2 tsp milk/milk alt
Get Cookin’:
- Thaw frozen puff pastry for about 40 minutes.
- In the meantime, create filling by combining all ingredients in a mixing bowl, set aside.
- Once puff pastry is thawed, roll out onto a lightly floured surface and roll both sheets (separately) lengthwise into a more rectangular shape.
- Cut each sheet into 9 rectangles and lay 9 rectangles onto a baking sheet lined with parchment paper. Set the remaining 9 aside.
- Brush egg wash onto all 9 rectangles. This helps the filling stick/melt in nicely as well as helps the tops stick to the bottoms.
- Next, add filling to all rectangles, leaving about a quarter of an inch around the edges.
- Take the remaining 9 rectangles and egg wash one side. Take the egg washed side and place it down towards the filling/bottom. Seal the edges with a fork or your finger. Give the top another brushing of egg wash and ventilate the tops by poking holes with a fork or toothpick.
- Place Pop Tarts back into the refrigerator for 20 minutes. This helps the liquids in the puff pastry dough solidify back up so that the crust bakes up nice and flaky!
- Preheat oven to 350 and bake for 25-28 minutes.
- While pop tarts are cooling, whisk together icing ingredients and ice pop tarts once cooled (for ~10-15 minutes).
- Enjoy!
May Day Goods 