Homemade pumpkin toaster pastries
If you are craving a nostalgic, uncomplicated breakfast, nothing will hit the spot quite like a toaster pastry. They may be good (and easy) but have you ever read the ingredients? Enjoy your childhood favorite, preservative free, with this fall-inspired homemade pumpkin pie toaster pastry recipe!
These flaky tarts taste just like a piece of pumpkin pie (flaky crust and all), only served in a portable easy-to-eat tart! Plus, now you can technically eat pie for breakfast and no one will judge you.
Pumpkin pop tarts
Recipe adapted from Joy the Baker
Yields about 9 pastries
For the crust
- 2 cups all-purpose flour
- 1 tablespoon white sugar
- Dash of salt
- 2 sticks cold butter, cut into pieces
- 1 egg, beaten
- 2 tablespoons buttermilk
- 1/2 teaspoon cinnamon
- Egg whites for brushing
For the filling
- 3/4 cup pumpkin puree
- 1 egg, beaten
- 1 teaspoon pumpkin pie spice
- 1/3 cup brown sugar
- In a large mixing bowl, mix flour, sugar, salt and cinnamon together. Using a pastry cutter, cut in butter until mixture resembles very coarse sand. Add the milk and egg and thoroughly moisten the dough.
- On a lightly floured surface, knead dough about six times or until it starts coming together. Separate into two large pieces and form discs. Wrap discs in plastic wrap and chill for about an hour.
- After dough has chilled, preheat oven to 350 degrees F. On a floured surface, roll dough out to about one-quarter-inch thickness. Using a pizza cutter, cut dough into rectangles that are about 9 inches tall and 12 inches wide. Cut this dough into thirds until you have nine rectangles. Repeat with the second disc of dough.
- Prepare filling by mixing the pumpkin, cinnamon, egg and sugar together. Brush one rectangle of dough with egg white. Place a large dollop of filling in the middle and then place a second dough rectangle on top of the first one. Using a fork, pinch the two pieces of dough together all around the edges. Slice a few small holes in the top of the dough to ventilate.
- Place tarts onto a lightly greased cookie sheet or baking dish. Let tarts chill in the fridge for about 30 minutes. Once chilled, bake for 25 minutes, or until golden brown. Ice with your favorite icing or serve with freshly whipped cream.