Homemade pop tarts filled with a pecan pie filling!
2 1/2 cups flour
1 teaspoon salt
1 teaspoon sugar
1 cup cold unsalted butter, cut into cubes
1/4 - 1/2 cup cold water
1/4 cup light corn syrup
1 1/2 tablespoon brown sugar
1 tablespoon granulated sugar
1 tablespoon unsalted butter, melted
1/4 teaspoon vanilla extract pinch salt
3/4 cup pecan halves
Beaten egg, for glaze
1/2 cup icing sugar
1 tablespoon half and half cream
1/4 teaspoon vanilla extract
Let's get Cooking...
Make the crust: Mix together the flour, salt and sugar in a food processor. Add butter and pulse until it turns into a crumbly meal-like texture. Drizzle over the ice water, and pulse until the dough sticks together when squished together. Divide the dough into two disks and wrap them in plastic wrap. Place these in the refrigerator for 1 hour until firm.
In the meantime, make the filling: Combine the egg, corn syrup, both sugars, butter, vanilla extract and salt in a bowl and whisk until combined. Add the pecans and stir until fully coated. Set aside.
Roll out each ball of dough on a floured surface until it is 1/8-inch thick. Shape into a rectangle and slice into 4 rectangles. Spoon some filling onto one half of each rectangle, then fold one side over and seal the edges with your fingers. Transfer the pop tarts to a baking sheet lined with parchment paper and make a pattern along the edges with a fork.
Brush each pop tart with the beaten egg, then bake at 400F for 20 minutes, until golden brown. Transfer to a wire rack and fully cool.
Make the glaze: Combine the icing sugar, half and half cream and vanilla extract in a small bowl. Spoon the glaze onto the surface of each pop tart and let harden, about 5-10 minutes. Enjoy!