Pumpkin Cream Parmesan cheese Pop Tarts with Maple Cream Cheese Frosting

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Pumpkin Cream Parmesan cheese Pop Tarts with Maple Cream Cheese Frosting

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Get excited…

I just won my first cooking competition! Jumping for pleasure!

The contest was for Nordic Ware where you had to use a Bundt Pan and bake something that represented heritage and tradition. The grand prize winner reaches go to NYC and tickets to the Martha Stewart display for Bundt Pan week! I find out next week, so I’ll keep you posted.

I won using a Chocolate-Coconut and Pumpkin Marble Bundt Cake. I topped it with delicious chocolate and toasted coconut. It was incredibly delicious and damp. You can see it here.

Don’t get worried, I’ll post the formula here eventually.

It’s been Pumpkin mania in my own house.

Pumpkin Pop tarts? Yes, make sure you!

Pop tarts were the best breakfast once you were a youngster. I always acquired mine warm and toasted. A real glucose high before school, but always a popular.

Pop tarts that taste like pumpkin pie… You know I’m obsessed.

They’re actually rather easy to create too! I used a simple pie dough recipe to make the outside crust.

Then I mixed together just a little pumpkin, cream cheese,brown sugars, and spices.

I spread just a little onto the dough.

I topped with an increase of pie dough and seal the edges with a fork.

Needless to say, poking the center for ventilation is vital and cute!

These lovelies were brushed with a small melted butter. I stared at how gorgeous these were for quite sometime.

Baking time!

The house smelt like pastries and pumpkin pie. They came out gorgeously golden brownish.

Now who could your investment best part?

Maple Cream Mozzarella cheese frosting! Oh heaven, this was good drizzled at the top.

I decided these were too sugary for me personally at breakfast period. They just 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 was. 150 calories for the WHOLE pint!

It’s not actually ice cream but similar to a frozen protein shake. Tastes just like ice cream though and it’s gluten-free. They have a great selection of flavors to choose from. I like peanut butter chocolates flavor A WHOLE LOT. Strawberry was fabulous too. You’ve gotta try out this stuff!

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Pumpkin Cream Parmesan cheese Pop Tarts

1 cup (2 sticks) unsalted butter, cold, trim 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 Cheese Glaze:

1 tablespoon of maple syrup

Dash of cinnamon

In a medium bowl, whisk flour, cinnamon, sugars and salt together. Devote a food processor and add the cubed chilly butter. Pulse until it resembles little peas.

In another normal size bowl, beat the egg using the milk. Add the egg mixture to the meals processor with the dough. Pulse until just mixed. Pass on some flour on a surface area and knead the dough until it comes together well. Separate into two balls, cover in plastic material, and place in refrigerator for approximately 30 minutes.

While dough is chilling, line 2 – 9×13 baking pans with parchment paper and pre heat oven to 350 degrees F.

In medium dish mix pumpkin, cream cheese, brownish sugar, egg, pumpkin pie spice and cinnamon collectively. Put in place refrigerator.

Obtain out your dough and on a proper floured surface, roll out to approximately 1/8 thickness. Cut dough with pastry cutter, or perhaps a pizza cutter will work. You can cut your dough in 3×5 in . rectangles. You should be able to move out about 9 rectangles. Then place on parchment paper.

After that you can move out the second piece of dough and cut the same way. Brush one aspect of 9 rectangles with either melted butter or beaten egg- this can help keep together the very best coating of dough. Take out your pumpkin-cream parmesan cheese mix in the refrigerator and place 1 tablespoon of blend onto each brushed dough rectangle. Top with another piece of tough and work with a fork to seal the edges and poke three openings at the top to vent. Brush with melted butter.

Bake for about 20 – 25 minutes or until the best is golden dark brown. Cool on wire rack.

Once pop tarts are fairly cool, mix together cream mozzarella cheese, maple syrup and cinnamon in a small microwavable dish. Microwave on high for 20 mere seconds. Mix until creamy and drizzle together with pop tarts.

Serve immediately even though glaze and pop tarts remain warm.

Serves 9

Monique Volz

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