When I think about fall, I think about pumpkins, changing leaves, camping weather…and S’mores!! I also anticipate autumn festivals: first Tulsa State Fair followed by Oktober Fest. Last year I went to the fair once but visited 3 different Oktober Fests (two in one day!) while driving around Lake Tahoe. Oktober Fest is celebrated early October there, while here it’s towards the end of the month.
Recent fall-like evenings have inspired me to prematurely start making these fall treats. Last week I craved S’mores making them into cookie cups and now Pumpkin Pop-tarts. They are quite intricate recipes but worth sharing.
Pumpkin Pop-tarts with Maple Cinnamon Glaze
- 2 cups all-purpose flour
- 1 1/2 Tbs granulated sugar
- 3/4 tsp salt
- 1 cup (2 sticks) unsalted butter, cold, cut into cubes
- 1 large egg
- 1 Tbs almond milk
- 1 Tbs cream or milk
- 1 large egg (for brushing the dough)
- 3/4 cup pureed pumpkin (blotted with paper towel to take away excess water)
- 1 large egg
- 1/8 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp salt
- 1/3 cup vanilla sugar/light brown sugar (or all regular sugar)
In large bowl or food processor, mix together flour, sugar and salt. Add the cold butter cube by cube until crumbled into mixture and dough starts to form.
In a small bowl, beat the egg with the milk. Add mixture all at once to the large bowl with dough and process to make sure that moisture is introduced to all of the dough/flour mixture. On a lightly floured surface, knead the dough for a few turns until it really starts to come together. Wrap in plastic wrap and refrigerate for about 30 minutes.
While the dough is chilling, prepare the filling:
In a medium bowl, stir together the pumpkin puree and spices. Whisk in egg, salt and sugar and place in the fridge to rest while you roll out the dough.
On a well floured work surface, roll the dough out to about 1/8-inch thickness. The dough should be slightly larger than 15×18-inches. Trim dough with a pizza cutter, creating a perfect rectangle that is 15-inches tall and 18-inches long. Using the pizza cutter, cut each side into thirds, creating 30 squares. Re-roll excess dough. Makes around 21 tarts.
Brush edges of squares (this step can be skipped) with beaten egg and also the top to make them golden. This will act as the glue for the top layer of dough. Spoon about one tablespoon of filling into the center of each brushed dough square. Top with a second piece of dough and use a floured fork to crimp the sides closed. Gently prick the tops of each square (as pictured).
Position a rack in the upper third of the oven and preheat to 350 degrees F. Let tarts rest in the fridge while oven heats.
Remove tarts from the fridge and place in the oven to bake for 25 to 30 minutes, or until golden brown on top.
Meanwhile, I took a break from baking to go on a walk with my friend Amie. We ran into some neighbors with a beautiful and very excited Australian Shepherd that wouldn’t be still long enough for a clear pic of her iceberg blue eyes and little blue and black speckled body. Blue merle mini Aussie
3-4 t milk, cream, or almond milk
1 t vanilla extract
1 c powdered sugar
2-3 T Maple Syrup
Mix all together to taste until you get the consistency of a paste, adding more powdered sugar or liquid as needed. I like more of a consistency that won’t run off the pastry and dries promptly.