nothin gets a girl going like fall baking being back in session babyyyyy
and I couldn’t think of something more fitting than a big ass pop tart to start it off - last year I made this apple cider donut flavored pop tart, which was real loved by everyone. now for this year, I was craving a lil something cinnamon roll so I went in for a perfect combination of: cream cheese glaze and gooey pecan pie filling. the pecans add the perfect crunch and body to this, and the cream cheese glaze is a little tangy and lucioussss.
as for the dough itself, it’s a flaky pie crust - something an og poptart could never. I mean literally they make their dough out of grinded up cardboard I think. flaky dough only here baby.
it’s the perfect thing to bake this weekend - so I hope you do!!! I also have a tahini white chocolate cornflake cookie I’m workshopping right now after having the best version ever in mallorca last month so we are gonna have a stacked fall :’)
and let me know what kind of recipes you want to see more of this fall!!
pecan pie pop tart:
all recipes below
1x pecan pie filling recipe
1x cream cheese glaze
1x pie crust
pecan filling:
2/3 cup light brown sugar
1/4 cup + 2 tbsp maple syrup
6 tbsp unsalted butter
2 tsp flour
1.5 tsp cinnamon
1 tsp vanilla extract
½ tsp salt
1 cup chopped pecans
in a saucepan, melt the butter with the brown sugar, maple syrup, cinnamon and salt until smooth and just bubbling, 2-3 minutes
whisk in the flour and cook for 30 sec to thicken. stir in vanilla + pecans then remove from heat. let cool until spreadable but still glossy. if needed, reheat on the stove for a few seconds to get it more spreadable before assembling.
cinnamon glaze:
4 oz cream cheese, room temp
3/4-1 cup powdered sugar (depending how tangy you want it)
2-4 tsp milk, as needed
1 tsp vanilla bean paste/extract
1-2 tsp cinnamon
pinch of salt
add everything into a small bowl, except the cinnamon. starting with 2 tsp of milk, whisk until very smooth with no lumps. add more milk as needed to make it nice and spreadable. remove 1/3 of the glaze into a small bowl and add 1 tsp cinnamon, mixing, adding more cinnamon as needed to taste.
pie crust recipe:
you could use puff pastry but it will give off more toaster strudel energy, I certainly wouldn’t mind that! just a diff vibe! this is my go to recipe from nyt copied below for convenience!
2 1/2 cups all-purpose flour (300 grams)
1/2 teaspoon fine sea salt
20 tablespoons unsalted butter, cold and cut into cubes (use a high-fat, european-style unsalted butter for best results - I use kerrygold)
4 to 8 tablespoons ice water, as needed
1 egg for egg wash
in a food processor, pulse together the flour and salt. add butter and pulse until the mixture forms lima bean-size pieces. slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet. **I don’t have the room for a full ass food processor so I did this by hand and just used my fingers to break the butter pieces up.
turn dough out onto a lightly floured surface and gather into a ball. flatten into a rectangular disk with the heel of your hand. cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
pop tart assembly:
remove the pie crust from the fridge and cut the disk in half. one half will be your top and the other will be your bottom. work with one half at a time, keeping the other refrigerated and covered in the meantime.
lightly flour your surface and roll the dough half into roughly a 8 x 10 rectangle. its okay if the edges aren’t perfect. using a ruler, or by eye, trim the edges to get a perfect rectangle.
transfer the rectangle onto a parchment lined baking sheet, cover with plastic wrap and place in the fridge to chill while you roll the next disk out into another 8 x 10 rectangle.
remove the baking tray from the fridge. spread all of the pecan filling of onto the pie crust in an even layer, leaving about a 1 inch border around all sides.
gently place your second rectangle on top of the bottom rectangle, lining up the edges of both crusts together. using a fork, press the sides down so they crimp together. take your time here to really work your fork to the bottom of the second layer to prevent leakage. I like to also use the edge of a knife to push everything back into nice clean even straight lines after the crimping.
place the entire pop tart in the fridge, covered, for about 20-30 minutes to firm everything up. in the meantime, preheat the oven to 375 F. remove pop tart from the fridge, brush with a beaten egg and prick 4 slits throughout the top of the crust to allow ventilation. bake until nice and very golden brown, about 25-30 minutes. keep an eye on it to make sure nothing is leaking out and burning.
once golden brown, remove from the oven and let cool until no longer steaming, but still warm. spread a nice layer of the cream cheese glaze on top, spreading across the surface. let cool and harden lightly, about 15 minutes. in the meantime, transfer the cinnamon glaze to a ziplock bag and snip off the end. pipe a large drizzle across the surface. allow to also set for 15 min or so. sprinkle with some crushed pecans and a touch of flaky salt!
cut into rectangles and enjoy diva! :*
to reheat: just pop her in the microwave for 30-45 seconds or so! just enough to warm but not fully melt the glaze into a puddle.
i hope you try it + tag me if you do!!!!
xoxo, katie
This looks AMAZING! Also, I cannot wait for that cornflake cookie.
CANT WAIT to make this !!