Pumpkin Cream Cheese Pop Tarts with Maple Cream Parmesan cheese Frosting
Get thrilled…
I just won my first baking contest! Jumping for pleasure!
The contest was for Nordic Ware where you had to use a Bundt Pan and bake something that represented heritage and tradition. The grand award winner reaches go to NYC and seat tickets to the Martha Stewart display for Bundt Pan week! I discover next week, therefore I’ll keep you posted.
I won using a Chocolate-Coconut and Pumpkin Marble Bundt Wedding cake. I topped it with chocolate and toasted coconut. It was extremely delicious and moist. You can see it here.
Don’t worry, I’ll post the formula here eventually.
It’s been Pumpkin mania in my own house.
Pumpkin Pop tarts? Yes, please!
Pop tarts were the very best breakfast once you were a youngster. I always had mine warm and toasted. A genuine sugar high before college, but always a favorite.
Pop tarts that flavor like pumpkin pie… You are already aware I’m obsessed.
They’re actually quite easy to make too! I used a simple pie dough recipe to make the outside crust.
Then I mixed together a little pumpkin, cream cheese,dark brown sugars, and spices.
I spread just a little onto the dough.
I topped with more pie dough and seal the sides having a fork.
Of course, poking the center for ventilation is vital and cute!
These lovelies were brushed with a little melted butter. I stared at how beautiful these were for quite sometime.
Baking time!
The home smelt like pastries and pumpkin pie. They came out gorgeously golden dark brown.
Right now who could your investment best part?
Maple Cream Parmesan cheese frosting! Oh heaven, this was good drizzled at the top.
I decided they were as well sugary for me personally at breakfast period. They just screamed dessert.
Arctic No had sent me a pint of Pumpkin Spice Glaciers Cream that paired perfectly with my warm Pumpkin Pop Tart.
I used to be surprised at how healthy this is. 150 calories for your pint!
It isn’t actually snow cream but more like a frozen protein shake. Tastes exactly like glaciers cream though and it’s really gluten-free. They will have a great variety of flavors to select from. I like peanut butter delicious chocolate flavor A LOT. Strawberry was fabulous too. You’ve gotta try out this stuff!
Can get on the pumpkin bandwagon and make these!
Pumpkin Cream Parmesan cheese Pop Tarts
1 cup (2 sticks) unsalted butter, chilly, trim into cubes
1 large egg
2 tablespoons milk
For the Pumpkin-Cream Cheese filling:
3/4 cup pureed pumpkin
1 large egg
1/2 teaspoon of cinnamon
Maple Cream Cheese Glaze:
1 tablespoon of maple syrup
Dash of cinnamon
In a moderate dish, whisk flour, cinnamon, sugars and salt jointly. Devote a food processor chip and add the cubed frosty butter. Pulse until it resembles little peas.
In another small bowl, beat the egg using the milk. Add the egg mix to the food processor using the dough. Pulse until just mixed. Spread some flour on the surface and knead the dough until it comes together well. Divide into two balls, wrap in plastic, and place in refrigerator for approximately 30 minutes.
While dough is chilling, line 2 – 9×13 baking pans with parchment paper and pre heat oven to 350 levels F.
In medium bowl mix pumpkin, cream cheese, dark brown sugar, egg, pumpkin pie spice and cinnamon jointly. Place in refrigerator.
Get out your dough and on a proper floured surface, roll out to on the subject of 1/8 thickness. Trim dough with pastry cutter, or perhaps a pizza cutter will continue to work. You can cut your dough in 3×5 inches rectangles. You should be able to roll out about 9 rectangles. Then place on parchment paper.
After that you can roll out the second little bit of dough and slice the same way. Clean one side of 9 rectangles with either melted butter or beaten egg- this can help hold together the top level of dough. Take out your pumpkin-cream parmesan cheese mix from your refrigerator and place 1 tablespoon of combine onto each brushed dough rectangle. Best with another little bit of difficult and use a fork to seal the sides and poke three holes on top to vent. Clean with melted butter.
Bake for approximately 20 – 25 minutes or before best is golden dark brown. Cool on cable rack.
Once pop tarts are pretty cool, mix together cream mozzarella cheese, maple syrup and cinnamon in a small microwavable bowl. Microwave on high for 20 seconds. Stir until creamy and drizzle on top of pop tarts.
Serve immediately while glaze and pop tarts are still warm.
Serves 9
Monique Volz
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