Description
Homemade pastry rectangles filled with a thick, spiced pumpkin reduction and topped with a rich maple syrup glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup cold unsalted butter, cubed
- 1 teaspoon salt
- 1 tablespoon sugar
- 4–6 tablespoons ice water
- 1 cup pumpkin puree
- 1/4 cup maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 egg, beaten
- 1 cup powdered sugar
- 2 tablespoons maple syrup (for glaze)
- 1 tablespoon milk
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a small saucepan, combine pumpkin puree, 1/4 cup maple syrup, cinnamon, and nutmeg. Simmer over medium heat for 10 minutes until thickened, then cool completely in the fridge.
- Pulse flour, salt, sugar, and cold butter in a food processor until coarse crumbs form. Add ice water one tablespoon at a time until dough just holds together.
- Wrap dough in plastic and refrigerate for 30 minutes.
- Roll dough to 1/8 inch thickness on a floured surface and cut into 8 rectangles.
- Place 2 tablespoons of chilled pumpkin filling on one side of each rectangle, leaving a border.
- Fold dough over the filling and crimp edges with a fork to seal.
- Brush the tops with beaten egg and bake for 15-20 minutes until golden brown.
- Whisk powdered sugar, 2 tablespoons maple syrup, and milk until smooth.
- Drizzle glaze over cooled poptarts and let set before serving.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American