With fall just around the corner, it’s hard to let go of those summer beach days and embrace the chilly Kingston wind. We all love the thought of pumpkin pie, fall leaves and cozy sweaters but most of us don’t feel quite ready to accept that winter is coming. To help you get in the mood for the inevitable season change, we took a year-round treat and added everyone’s favourite fall flavours: pumpkin, caramel and cinnamon. And let’s be real, you can’t go wrong with poptarts.
Ingredients (Crust):
– 2 ½ cups flour
– ¼ cup sugar
– 1 cup softened butter (unsalted)
– 1 tbsp cinnamon
** Feel free to use store-bought pie crust.
Ingredients (Filling):
– ¼ cup pumpkin puree
– 1 cup powdered sugar
– 1 tbsp cinnamon
– 1 tsp nutmeg
– ¼ cup chopped hazelnuts
Instructions:
- Mix all pie crust ingredients until combined
- Add 2 tbsp cold water until malleable dough is formed
- Wrap in saran wrap and let cool in fridge for 30 minutes
- Mix all ingredients for filling and place in freezer for 20 minutes
- Preheat oven to 375 degrees
- Roll out ½ of dough to ½ inch thick sheet on floured surface
- I added some cinnamon to my flour as well
- Cut out 4 inch by 3 inch rectangles of dough and place on cooking sheet lined with parchment paper
- Place heaping tablespoon of filling in middle of rectangle
- Roll out rest of dough and cut out slightly larger rectangles
- Layer them on top of filling and seal by pressing a fork along the edges
- Use water + dough to smooth out any cracks
- Use fork to poke 3 holes in top of pastries
- Bake for 25-30 minutes or until golden brown
- Add ¼ cup brown sugar to remaining filling
- Heat in medium saucepan on stovetop until thick
- Use as topping for your poptarts with powdered sugar
Enjoy!
This time when you’re preparing for the fall time, skip the Starbucks line and enjoy the pumpkin spice season with these homemade poptarts instead.
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