Ingredients:

  • 2.5 cups (312g) All-Purpose Flour
  • 1 cup (226g) Unsalted European-style butter, chilled and cubed
  • 1 tsp Sea salt
  • 1 tbsp Maple sugar
  • 8 tbsp Ice water
  • 0.75 cup (180g) Pumpkin puree
  • 4 tbsp Pure maple syrup, divided
  • 1 tsp Pumpkin pie spice
  • 1 tsp Vanilla bean paste
  • 2 tbsp Neufchatel cheese
  • 1 cup (120g) Powdered sugar
  • 1 tbsp Almond milk
  • 0.5 tsp Cinnamon

Instructions:

  1. Pulse the flour, salt, and maple sugar with the cold butter until the mixture resembles coarse meal with some larger butter chunks visible. Gradually add ice water until the dough just holds together. Wrap in parchment and chill for 30 minutes to relax the gluten.
  2. Whisk filling. Mix the pumpkin puree (180g), 2 tbsp of maple syrup, spice (1 tsp), vanilla (1 tsp), and Neufchatel (2 tbsp) until velvety.
  3. Roll the chilled dough into a large rectangle and cut into 16 equal rectangles. Place 1-2 tablespoons of filling onto 8 of the rectangles, leaving a border. Top with the remaining rectangles and crimp edges with a fork to seal.
  4. Prick the tops with a fork to allow steam to escape. Bake at 400°F (200°C) for 20 minutes until golden and crackling.
  5. Whisk together the powdered sugar, remaining maple syrup, almond milk, and cinnamon to create the glaze. Spread over the poptarts while they are slightly warm so the glaze sets into a smooth, shiny coat.