Cinnamon Sugar Nutella Swirled Pumpkin Pie Pop-Tarts

Cinnamon Sugar Nutella Swirled Pumpkin Pie Pop-Tarts

These delicious treats are filled with pumpkin pie and Nutella with whole wheat for some balance.
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| Ingredients |

Whole Wheat

• 1 1/2 cups very cold butter, cut into small cubes
• 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
• 1/2 cup cinnamon sugar, for sprinkling

 

| Instructions |

Whole Wheat Crust

|1| In a large bowl, mix butter into the flour. In a separate bowl beat the egg with a fork and then pour the flour and butter mixture.
|2| Add 5 tablespoons of cold water, 1 tablespoon of apple cider vinegar and 1 teaspoon of salt. Stir together gently until all the ingredients are incorporated and dough forms a ball.
|3| Separate the dough ball into thirds. Form 3 evenly sized ball of dough and place each into a large ziploc bag or wrap with plastic film.
|4| Using a rolling pin or your hands, slightly flatten each ball of dough to make filling easier later.
|5| Seal the bags and place them in the fridge for 30 minutes or until you are ready to roll the dough out.

Filling & Assembly

|1| Preheat the oven to 250 degrees F.
|2| In a bowl beat together the pumpkin, egg, brown sugar, cinnamon, ginger, nutmeg, salt and milk until smooth.
|3| On a floured surface, roll the dough out into a 1/8 inch thickness. Cut the dough into rectangles (6 1/2 x 4 1/2 inch).
|4| Place a heaping tablespoon of the pumpkin filling on one of the rectangles, smoothing the pumpkin out to just before the edge of the dough.
|5| Drizzle the melted Nutella over the pumpkin and use a toothpick or knife to lightly swirl the Nutella into the pumpkin.
|6| Lay the other rectangle of dough over the filling and seal the edges by crimping with the back of a fork.
|7| Repeat until all the dough has been used, saving the scarps and rerolling to make more rectangles.
|8| Bake the pop tarts for 20-25 minutes - Cool Completely

Frosting

|1| Brown the butter on the stove and then whisk in the powdered sugar, maple syrup and vanilla. If needed, whisk in the milk to thin. If the frosting seems too thin, add 1 tablespoon powdered sugar at a time until the frosting is thick, but pourable.
|2| Drizzle the glaze over the cooled pop tarts and sprinkle generously with cinnamon sugar. The glaze will harden after 5-10 minutes.
|3| Store in an airtight container for up to 4-6 days in the fridge. If desired these can be heated in a 350 degree oven for 3-5 minutes to warm them before eating. 

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