Description
Gingersnap Pumpkin S'mores Pop Tarts are baked with puff pastry for a buttery and flaky sweet treat. The center has a combination of pumpkin pie filling, marshmallow creams, and gingersnap crumbs, and it's all finished with a simple, chocolaty glaze.
Ingredients
For the pastry
- 2 sheets puff pastry, thawed
- 120 g (1/2 cup) pumpkin puree
- 1 g (1/2 teaspoon) ground cinnamon
- pinch of ground ginger, nutmeg, and cloves
- 120 g (1 1/4 cups) marshmallow cream
- 40 g (1/4 cup) gingersnap crumbs, divided
- 50 g (1 large) egg
- 15 g (1 tablespoon) water
For the chocolate glaze
- 120 g (1 cup) powdered sugar
- 20 g (2 tablespoons) unsweetened cocoa powder
- 4 g (1 teaspoon) pure vanilla extract
- 15-30 g (1-2 tablespoons) water
Instructions
For the pastry
- Preheat the oven to 375°F/190°C. Line a large baking sheet pan with parchment paper.
- Unfold the thawed puff pastry sheets and dust off any excess flour. Slice each sheet in half lengthwise and then in quarters widthwise to create 8 equal rectangles per sheet. Transfer 8 of the rectangles to the parchment-lined sheet pan and place the remaining 8 in the refrigerator to chill.
- In a small bowl, mix the pumpkin and all of the spices until evenly combined.
- Fill a pastry bag with the marshmallow cream and cut 1/4-inch off the tip. Pipe a thin layer of marshmallow cream onto each rectangle, allowing for a 1/2-inch border all around.
- Using a small off-set spatula, divide the pumpkin mixture between each pastry. Carefully spread the mixture over the marshmallow cream.
- Sprinkle half of the gingersnap crumbs over the pumpkin fill.
- Mix the egg and water in a small bowl. Brush the edges of all the pastries with the egg wash. Top each pastry with the remaining puff pastry rectangles and crimp the edges with a fork to seal.
- Place the pastries on the sheet pan and refrigerate for 20 minutes to chill.
- Bake in the preheated oven for 25-30 minutes or until puffed and golden brown.
For the chocolate glaze
- In a small bowl, whisk together the powdered sugar, cocoa powder, vanilla. Slowly pour in the water while whisking, adding just enough to achieve the desired consistency.
Notes
Make-Ahead: Once crimped, place pastries in the refrigerator for up to 2 days before baking.
Storing: Store baked pop-tarts in an airtight container at room temperature for up to 3 days.
Freezing: Place unbaked pastries in the freezer for 15 minutes, until firm. Transfer the frozen pastries to a freezer-safe bag and freeze up to 3 months. Allow them to thaw overnight in the refrigerator before baking. Baked and unfrosted pop-tarts also freeze well, up to 3 months. Thaw overnight in the refrigerator. To reheat, bake in a 350°F/177°C oven for 10 minutes.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Puff Pastry