Pumpkin Pie Pop-Tarts with Nutella Recipe 

Since you guys have trick-or-treaters, candy, and possibly parties, I think I should make this message short and sweet. Take a moment to discuss pop-tarts. They excite me beyond control.

Ingredient 

WHOLE WHEAT – 1 1/2 cups very cold butter cut into small cubes, 3 stick – 1 cup all purpose flour – 2 cups white whole wheat flour or whole wheat pastry flour – 1 egg beaten – 5 tablespoons cold water – 1 tablespoon apple cider vinegar – 1 teaspoon salt PUMPKIN PIE + NUTELLA FILLING – 1 cup pumpkin puree – 1 egg – 1/4 cup packed brown sugar use 1/3 cup if you like a sweeter pie – 1/2 teaspoon cinnamon – 1/4 teaspoon ginger – 1/8 teaspoon nutmeg – 1/4 teaspoon salt – 1 tablespoon whole milk or heavy cream – 1 cup Nutella melted BROWN BUTTER + MAPLE FROSTING – 1/4 cup butter browned – 2/3 cup + 2 tablespoons powdered sugar – 2 tablespoon pure maple syrup – 1 1/2 teaspoons vanilla extract – 1 tablespoon milk if needed – 1/2 cup cinnamon sugar for sprinkling

Direction

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1

Whole Wheat Crumb With a pastry cutter, gently mix the butter into the flour and white whole wheat flour until it resembles coarse meal in a large bowl. After beating the egg with a fork in a small bowl, add it to the flour and butter combination.

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2

Add 5 tablespoons cold water, 1 tablespoon apple cider vinegar, and 1 teaspoon salt. Mix gently until all ingredients are combined and the dough forms a ball. Split the dough ball in thirds. Make three evenly sized dough balls and put them in a big Ziploc bag or plastic wrap.

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3

To make rolling simpler, slightly flatten each dough ball with a rolling pin or your hands. Seal the bags and refrigerate for 30 minutes until ready to roll the dough.

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4

FILL+ASSEMBLE Start with a 350-degree oven. Mix pumpkin, egg, brown sugar, cinnamon, ginger, nutmeg, salt, and milk in a bowl until smooth. Roll the dough to 1/8-inch thickness on floured surface. Cut 6 1/2 × 4 1/2-inch pieces from the dough.

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5

Smooth a heaping tablespoon of pumpkin filling on one rectangle to just before the dough edge. Pour melted Nutella over the pumpkin and swirl with a toothpick or knife.

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6

Cover the filling with another rectangle of dough and crimp the edges with a fork. When all the dough is gone, save the leftovers and roll again to make more rectangles. Bake pop tarts 20–25 minutes. Cool fully.

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7

Frost the pop-tarts while they cool. Stir in powdered sugar, maple syrup and vanilla after browning butter on the stove. Add milk to thin if needed.

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8

Add 1 tablespoon of powdered sugar at a time until the frosting is thick but pourable. Pour glaze over cooled pop-tarts and sprinkle with cinnamon sugar. After 5-10 minutes, the glaze hardens.

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9

Store in an airtight container in the fridge for 4-6 days. These can be warmed in a 350 degree oven for 3-5 minutes before eating, but the glaze will melt.

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DIY Chocolate Peanut Butter Fudge Pop-Tarts Recipe 

also see

also see

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