Poptarts weren’t something I grew up eating a bunch…but I sure do regret having all those lost opportunities! We did get Poptarts as a special “vacation treat” when we went camping. Mmmm. Warm and crispy having been toasted by the fire…it doesn’t get better than that.
This week I present a delectable treat good for breakfast or afternoon snack with coffee. Pumpkin Nutella Poptarts, a perfect treat for those cold rainy days…ahem, exactly the prompt that made me create these beautes.
Also I apologize for the less than beautiful photos in this post. Confession: these Poptarts were too good to wait around long for picture taking. There was kinda a pumpkin Nutella Poptarts emergency going on in the Yates house this past weekend. Just take my word, they’re amazing!
So, what we have here is a flaky, gluten-free crust, a slightly sweetened and spiced up pumpkin filling, and homemade nutella spread inside…all pinched together in a delicious poptart treat. Intimidated? Please, don’t be! They’re super easy to make and you’ll make all your friends ooh and ahh over your skills. If you can mix some simple ingredients and pinch some crust together, you got this down!
So, we chose to eat these as a little 4:00 snack while Paul studied at school and I worked on the blog, but I promise these are good at all hours of the day (or night)!
OK, lets get poppin!
We’ll start by making the fillings for the poptarts. For the hazelnut “nutella” you can either make it yourself and have a lower-sugar, more nutritious spread, or you can be easy and buy yourself…*no harm in taking the easy route sometimes if it makes time for other things in life, am I right? But if you do choose to make the homemade nutella, all you need is roasted hazelnuts, cocoa and honey. It’s the same process as making the Almond Butter that I showed you how to make a couple weeks ago. Simply place your hazelnuts in a high-powered blender or food processor and blend until smooth. Then add in the cocoa and honey and blend again just until incorporated.
Next make the pumpkin filling. Just stir the pumpkin, brown sugar, and pumpkin pie spice together in a small bowl. Then set aside for use very, very soon!
Last bit of prep is making the dough for the poptart crust. I used All Purpose Gluten free flour made by “Cup4Cup”. It was kind of a nutty blend with flax seeds in it, which I thought at first wouldn’t taste that great in this treat, but I was proved wrong. The nuttiness actually enhanced the poptart and went so wonderfully with the pumpkin and hazelnuts! Mix together the ingredients for the dough until it forms a nice ball. The best way to roll this stuff out without making a sticky mess all over the place is to lay it on a piece of parchment paper on a hard clean surface and then place another piece of parchment and roll it all out with a roller. Roll to form a rectangle about 1/4 inch thick. Cut dough into 12 rectangles. Half of them will be to place filling in and half will be for the top of the poptart.
Assemble the inside of your poptart. Place a dollop of the pumpkin mixture on half of the rectangle dough pieces followed by a dollop of nutella. Carefully transfer the other half of the rectangles to top the poptarts. Pinch the sides down to seal in the filling and make sure none of the goodness inside escapes. Follow the pinching with pressing a fork around the edges to really seal the deal! Lastly, before we pop these poppers in the oven, cut a little slice into the tops of the poptarts to give them a little breathing room while they bake.
Off to the oven they go! Bake at 350 degrees for 25-30 minutes until golden and then allow to cool for 10 minutes before enjoying with a cup o tea or joe! You’re going to love these…I’ve been craving these ever since I made them. Maybe this weekend will be a second batch!
Let me know how these worked for you if you tried them! I love knowing there’s other pumpkin enthusiasts out there along with me!
- 2 C. Gluten Free All Purpose Flour Mix (I used Cup4Cup brand)
- 1/2 tsp. salt
- 8 Tbs. coconut oil, chilled
- 1 large egg, lightly beaten
- 8 Tbs almond milk
- 1/4 cup pumpkin
- 1 1/2 Tbs brown sugar
- 1/2 tsp pumpkin pie spice
- 2 cups roasted Hazelnuts
- 3 Tbs cocoa
- 3 Tbs honey
- Start by making nutella spread.
- Place hazelnuts in a high powered blender or food process.
- Process until smooth...may take around 8-10 minutes.
- Add cocoa and honey and blend until thoroughly combined. Set aside.
- Next make pumpkin filling.
- Mix all contents of pumpkin filling in small bowl. Set aside.
- Preheat oven to 350 degrees.
- For the dough, combine all ingredients in a mixer and mix until a a ball of dough forms.
- Place dough on a piece of parchment paper and put another piece of parchment on top.
- Using a rolling pin, roll out until dough is rectangular in shape and about 1/4 inch thick.
- Slice dough into rectangular pieces. I had 12 rectangular pieces.
- On half of the rectangles put a dollop of pumpkin mix and a dollop of nutella spread.
- With other half of rectangles, place on top of the pumpkin and nutella and press sides of dough together. You should have 6 poptarts.
- Using a fork, imprint and press around the edges of each poptart to make sure that they are well sealed.
- Slice a small slit in the top of all the poptarts to air them out while they bake.
- Place poptarts on parchment lined baking sheet and bake in oven for 25-30 minutes until golden.
- Allow to cool for 10 minutes and enjoy!
- *If you want to make this recipe more simple, may use store bought nutella