Go Back
Print

Chocolate Dipped Homemade Pumpkin Poptarts

Calories
Author Louisa

Ingredients

For the Crust:

  • 1 1/2 cup whole wheat flour
  • 1 cup old fashioned oats , finely ground
  • 4 teaspoons granulated sugar
  • 1 teaspoon salt
  • 2/3 cup cold butter (pop it in the freezer for half an hour for best results)
  • 4-6 Tablespoons very cold water
  • 1 egg , slightly beaten (for brushing on the dough)

For the filling:

  • 3/4 cup pureed pumpkin
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1 large egg
  • 1/4 teaspoon salt
  • 1/3 cup granulated sugar

For the chocolate:

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream

Instructions

  • Combine flour, ground oats, sugar, and salt in a medium bowl. Using a cheese grater, grate the cold butter directly into the flour mixture. Using a pastry cutter, cut in the butter until you have small and flaky pieces of dough. Sprinkle with water, tablespoon at a time. Using your hands, start to combine and shape together until just barely combined. Do not knead or work together thoroughly. You are looking for a shaggy dough.
  • Once dough is mostly sticking together, turn it onto a floured surface and shape into a flat disc shape. Cover with plastic wrap and place in the freezer for about 15 minutes while you make up the pumpkin filling.
  • For the filling, place the pumpkin, cloves, ginger, and cinnamon in a small saucepan on medium heat. Heat through until mixture becomes fragrant. Remove from heat and transfer to a medium-sized bowl.
  • Whisk in the egg, sugar, and salt until combined. Place in the fridge while you prepare the dough.
  • Remove dough from freezer, unwrap, and place on a floured surface. Roll the dough out to a 1/8-inch thickness.
  • With a pizza cutter, trim dough into equal-sized rectangles. I was able to get a total of 16 rectangles (8 pastries) out of this dough. Place the rectangles on a baking sheet.
  • On the bottom halves of the rectangles, brush dough with a small amount of beaten egg. This will act as your glue for the top of the rectangle. Place 1-2 Tablespoons of pumpkin mixture onto the center of the egg-brushed rectangles, and top with another rectangle.
  • Using the back of a fork, push down the edges of the pastries so they will stick together and seal the pumpkin in. Brush tops with a thin layer of remaining brushed egg.
  • Bake in a 350 degree oven for 25 minutes, or until dough begins to turn golden brown. Place on a cooling rack to cool.
  • Once completely cool, prepare the chocolate for dipping. In a medium sized bowl, microwave chocolate chips, stirring every 30 seconds, until completely melted. Stir in heavy whipping cream and mix until combined. Dip half of each pastry into the chocolate, placing onto wax paper to set for about 30 minutes.