Thoughts and Things: Better than the Bakery Homemade pop tarts!

Makes 8 Large (3"x 5") Pop-tarts

Preheat oven to 425 Degrees.

Absolutely Amazing Pop Tart Crust:

2 cups All purpose flour
3 sticks of cold butter in small cubes
1 tsp salt
1/2 cup COLD water

Instructions for Crust:

Combine flour and salt. Place small butter cubes in flour mixture and toss to coat them in flour. Knead the butter into the flour until it begins to look like a "shaggy mix". You do not want the butter to melt, you want the butter to be flat-ish. (Sorry, forgot to take a picture of this step.) Add the cold water. Knead until the mixture holds together. DO NOT OVERKNEAD. You want to see chunks of butter in this crust. Set in the fridge for a few minutes while you make the filling.

Pumpkin Filling:

( As a cheat you can use canned pumpkin pie filling)

1- 12 oz can of pumpkin puree (or 12 oz of oven roasted pumpkin)
1/2 cup sugar
1/2 cup brown sugar
1 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg (optional)
1 tsp vanilla (optional)
pinch of salt (optional)

Mix all filling ingredients together. Taste (make sure you like it!)

Frosting:

1 1/2 Cups Powdered Sugar
2 Tablespoons milk
1/2 tsp vanilla

Stir to combine. If you want thicker frosting add powdered sugar. If you want thinner frosting add milk in very small additions to achiever your desired thickness.

Making the pop tarts:

Remove the crust from the refrigerator and roll out to the thickness of about 1/8 of an inch. Cut into rectangles (we used 3"x5", they are huge but you only need one). Place half of the rectangles onto a cookie sheet and spread filling on them. Cover the filling with the blank rectangles. and seal edges with a fork (dip the fork in flour if it sticks). Bake in an oven at 425 until lightly browned (see photo).
Frost! or Don't.

Enjoy!