Tuesday, October 22, 2013
2 1/2 cups of flour
1 tsp salt
1 TBSP sugar
3/4 cup Earth Balance (or butter)
1/2 cup vegetable shortening
7 TBSP ice water
Put first five ingredients into a food processor and pulse until coarse balls form. Add water 1 TBSP at a time.
Form dough into a disk, wrap and chill for 1 hour.
1 cup pumpkin puree
1/4 cup packed brown sugar
1/2 tsp pumpkin pie spice
Combine in a bowl and let sit while pastry dough is chilling.
1 cup powdered sugar
1/4 tsp cinnamon
dash of salt
1/4 cup almond milk (any milk)
Combine and adjust liquid until desired consistency.
Now for the fun part! Preheat oven to 400 degrees.
Roll out the pasty dough to approximately 1/4-inch and cut into desired shapes. Put a heaping TBSP of pumpkin filling in the center. Spread, but avoid the edges. Lightly dip your finger into water and rub the outside edge of the shapes (this will act like glue to hold the top piece on.) Place the top piece on the lightly press the edges together to seal.
Place on baking sheets and bake for 18-20 minutes. Top with a drizzle of cinnamon glaze before serving.
PS - Here's a link to a different version of I did a couple of years ago - pumpkin pop tarts with apple cider glaze. Happy baking!