Pumpkin Cream Mozzarella cheese Pop Tarts with Maple Cream Mozzarella cheese Frosting
Get thrilled…
I just won my first baking competition! Jumping for joy!
The contest was for Nordic Ware where you’d to employ a Bundt Pan and bake a thing that represented heritage and tradition. The grand reward winner gets to head to NYC and seat tickets to the Martha Stewart display for Bundt Skillet week! I find out next week, therefore I’ll maintain you posted.
I won having a Chocolate-Coconut and Pumpkin Marble Bundt Cake. I topped it with chocolates and toasted coconut. It had been extremely delicious and moist. You can see it here.
Don’t get worried, I’ll post the recipe here eventually.
It’s been Pumpkin mania in my house.
Pumpkin Pop tarts? Yes, make sure you!
Pop tarts were the best breakfast when you were a youngster. I always got mine warm and toasted. A real sugar high before school, but always a favorite.
Pop tarts that taste like pumpkin pie… You are already aware I’m obsessed.
They’re actually rather easy to make too! I used a simple pie dough formula to help make the outside crust.
I QUICKLY mixed together just a little pumpkin, cream cheese,brown sugars, and spices.
I spread a little onto the dough.
I topped with more pie dough and seal the sides using a fork.
Of course, poking the middle for ventilation is crucial and cute!
These lovelies were brushed with a little melted butter. I stared at how gorgeous these were for quite sometime.
Baking time!
The home smelt like pastries and pumpkin pie. They arrived gorgeously golden dark brown.
Today who could your investment best part?
Maple Cream Mozzarella cheese frosting! Oh heaven, this is good drizzled on top.
I decided they were as well sugary for me at breakfast period. They simply screamed dessert.
Arctic Zero had sent me a pint of Pumpkin Spice Glaciers Cream that paired perfectly with my warm Pumpkin Pop Tart.
I had been surprised at how healthy this is. 150 calories for your pint!
It isn’t actually ice cream but more like a frozen proteins shake. Tastes just like glaciers cream though and it’s really gluten-free. They will have a great selection of flavors to choose from. I like peanut butter delicious chocolate flavor A WHOLE LOT. Strawberry was fabulous too. You’ve gotta try out this stuff!
Get on the pumpkin bandwagon and make these!
Pumpkin Cream Parmesan cheese Pop Tarts
1 cup (2 sticks) unsalted butter, cool, cut 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 Mozzarella cheese Glaze:
1 tablespoon of maple syrup
Dash of cinnamon
In a medium bowl, whisk flour, cinnamon, glucose and salt jointly. Devote a food processor and add the cubed frosty butter. Pulse until it resembles little peas.
In another normal size bowl, beat the egg using the milk. Add the egg combination to the food processor using the dough. Pulse until just mixed. Spread some flour on a surface and knead the dough until it comes together well. Divide into two balls, wrap in plastic, and place in refrigerator for about 30 minutes.
While dough is chilling, line 2 – 9×13 cooking pans with parchment paper and pre heat oven to 350 levels F.
In medium dish mix pumpkin, cream cheese, brownish sugar, egg, pumpkin pie spice and cinnamon together. Put in place refrigerator.
Get out your dough and on a well floured surface, move out to approximately 1/8 thickness. Trim dough with pastry cutter, or even a pizza cutter will work. You can cut your dough in 3×5 inch rectangles. You should be able to move out about 9 rectangles. Then put on parchment paper.
After that you can move out the next piece of dough and slice the same way. Brush one aspect of 9 rectangles with either melted butter or beaten egg- this will help keep together the top coating of dough. Take out your pumpkin-cream mozzarella cheese mix from the refrigerator and place 1 tablespoon of blend onto each brushed dough rectangle. Best with another piece of hard and work with a fork to seal the edges and poke three openings on top to vent. Clean with melted butter.
Bake for approximately 20 – 25 minutes or before top is golden dark brown. Cool on wire rack.
Once pop tarts are pretty cool, mix collectively cream cheese, maple syrup and cinnamon in a small microwavable dish. Microwave on high for 20 mere seconds. Stir until creamy and drizzle on top of pop tarts.
Serve immediately even though glaze and pop tarts remain warm.
Serves 9
Monique Volz
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