Pumpkin Spice Pop Tarts

INGREDIENTS

For the pastry

• 2 ½ cups all-purpose flour

• 1 teaspoon salt

• 1 tablespoon sugar

• 1 cup (2 sticks) unsalted butter, cold

• 4-6 tablespoons ice-cold water

• 1 egg (for egg wash)

For the filling

• ½ cup pumpkin purée

• 1 egg

• 2 tablespoons brown sugar

• 1 teaspoon pumpkin spice

For the frosting

• ¼ cup (½ stick) unsalted butter, softened

• 1 cup powdered sugar

• ¼ teaspoon pumpkin spice

• ¼ teaspoon vanilla extract

• ¼ teaspoon salt

• 1 tablespoon heavy cream

For the candied walnuts

• ¼ cup sugar

• 2 teaspoons water

• ½ cup Mariani Chopped Walnuts

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INSTRUCTIONS

1. In a large bowl, whisk together the flour, sugar, and salt.

2. Using a pastry cutter or two forks, cut the butter into the flour mixture to create a coarse meal. Add the water, one tablespoon at a time, and stir with a wooden spoon after each addition until the mixture comes together in a crumbly dough.

3. Divide the dough in half and form each half into a disk. Wrap the disks in plastic wrap and chill for at least 1 hour.

4. While the dough is chilling, prepare the filling. Combine all filling ingredients in a medium bowl and whisk until evenly combined.

5. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

6. When the dough is done chilling, roll each disk into a large rectangle, about ⅛ inch thick. Cut 8 even rectangles from each dough disk (16 rectangles total).

7. Place 8 rectangles on the baking sheet. Spoon a dollop of filling on each, then place another rectangle of dough on top. Crimp the edges with a fork. Use a knife to poke a few holes on top.

8. Whisk the egg with a tablespoon of water to create an egg wash. Brush the egg wash over each pop tart.

9. Bake the pop tarts for 20-25 minutes, until golden brown.

10. Prepare the buttercream. Add the butter to a medium bowl. Use an electric mixer to beat the butter on medium speed for 1-2 minutes, until creamy. Add the powdered sugar ¼ cup at a time, beating after each addition, until the butter and sugar are totally combined. Mix in the pumpkin spice, vanilla, salt, and heavy cream.

11. Prepare the candied walnuts. Add the sugar and water to a small saucepan over medium heat. Stir over heat for 5-10 minutes, until the mixture turns an amber brown color. Stir in the walnuts.

12. Pour the walnuts out onto a baking sheet. Allow them to cool completely, then break them up into small pieces.

13. Spread the buttercream over the pop tarts and sprinkle the candied walnuts on top.