I’d say that throughout my childhood and adolescence, pop-tarts were my number one “meal replacement bar”! To be totally honest, there’s a reason that I always bought chocolate fudge pop-tarts for my kids..…
Last spring, we were in Washington DC for a wedding and met some friends for lunch. After lunch, they opened my eyes to something I had never before considered. They recommended that we walk across the street to a restaurant that sells homemade “pop-tarts”. $18 later, we had 3 amazing pastries that should have lasted the rest of the day but were gone within 30 minutes.
Now fast forward to this week – fall is in the air and I’m in the mood for a pumpkiny treat. I found this recipe for Maple-Glazed Pumpkin Pop-tarts at High Heels and Grills. In the spirit of making it my own, which I always do anyways because I don’t follow recipes, I came up with my own version.
I can’t explain why, but I will say that this is the most rewarding treat I’ve made in a long time! Maybe it’s because of my childhood love of pop-tarts, or maybe it’s because they were super easy to make, or maybe it’s because I got to use a rolling pin, but I was definitely smiling from start to finish.
My main recipe change was using maple sugar instead of brown sugar. The original recipe called for brown sugar and maple flavoring, but I didn’t have any maple flavoring. However in a weird turn of events, I had this bag of maple sugar and decided to try it. Honestly, I’m sure that the brown sugar could have been used without maple flavoring, so if that’s what you have, just go with it. Also, see the picture below for how I folded up the pie crust before rolling it. I thought that gave me a better start on getting the size I needed.
I made a similar change to the glaze, which had called for maple flavoring, so I just used maple syrup. Of course it’s sweeter this way, so instead of covering it with glaze, I kind of drizzled it on top, then sprinkled with coarse sugar for decoration.
These were so easy to make and such a wonderful fall treat! I suggest that you make some – TODAY! Enjoy!
- 1 refrigerated pie crust roll, found near the refrigerated biscuits
- ½ cup canned pumpkin
- ¼ cup maple sugar, packed
- ¼ tsp pumpkin pie spice
- Dash of salt
- ½ cup powdered sugar
- 1 Tbsp maple syrup
- 1 Tbsp milk
- Preheat oven to 375ºF.
- In a small bowl, combine pumpkin, sugar, pumpkin pie spice, and salt. Mix and set aside.
- Turn your pie crust out onto a floured surface and fold as shown. With a rolling pin, roll your crust into a very thin rectangle, 6x22 inches. Cut into 8 even rectangles.
- Place a rectangle on a baking sheet and spoon a large dollop of pumpkin mixture into the center of it, leaving enough room for the crimping.
- Top with another pie crust piece and press down on the edges.
- Using a fork, crimp the edges by placing the tip of your fork about ½ inch over the edge of the poptart.
- Repeat these steps for the remaining 3 poptarts.
- Bake for 9-11 minutes, until edges are lightly browned.
- In a small bowl, mix together all the ingredients for the glaze. Once poptarts have cooled, spoon the glaze over the top of them and wait until glazed hardens.