Sprinkles For Breakfast Breakfast Recipes Giant Maple Pumpkin Toaster Pastry

Giant Maple Pumpkin Toaster Pastry


This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

Giant Maple Pumpkin Toaster Pastry | Sprinkles For BreakfastIn the last couple of years, pumpkin spice has earned a bad rep. For some reason, people now consider pumpkin spice to be “basic” or “boring”. But in my experience, that is VERY far from the truth.

Giant Maple Pumpkin Toaster Pastry | Sprinkles For Breakfast

I mean, does the food world go a little crazy with the pumpkin spice once September hits? Absolutely. It starts showing up in places that it probably shouldn’t be. I have seen things like pumpkin pie gum, pumpkin spice tortilla chips, pumpkin spice protein powder and even pumpkin spice spaghetti! Some things are NOT meant to take on a fall flavor. Accept it and move on.

But when used correctly, pumpkin spice can be pretty great.

Giant Maple Pumpkin Toaster Pastry | Sprinkles For Breakfast

Giant Maple Pumpkin Toaster Pastry | Sprinkles For Breakfast

And when you take this a step further and combine Pumpkin Spice with browned butter…the result is kind of magical. That’s why I am so excited about this Giant Maple Pumpkin Toaster Pastry. This thing is insane. It has a brown butter crust with a little added flavor from International Delight’s Pumpkin Spice Creamer, a silky smooth pumpkin center, and a maple pumpkin spice glaze. And then of course, it’s topped off with some glamorous looking glimmer sprinkles. I find the sprinkles add a nice crunch to it.

Giant Maple Pumpkin Toaster Pastry | Sprinkles For Breakfast

This is one of those desserts where you say…yeah that sounds good. But then once you try it you’re all like OH MY GOD. This is SOOO GOOD. Basically…it’s a winner. Especially if you are someone who hasn’t given up on Pumpkin Spice yet. And for those of you who still think it’s basic…I dare you to try this and not like it.

Giant Maple Pumpkin Toaster Pastry | Sprinkles For Breakfast

GIANT MAPLE PUMPKIN TOASTER PASTRY

No ratings yet

Ingredients
  

FOR THE CRUST

  • 12 tablespoons unsalted butter (170g)
  • 2 cups of flour (256g)
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon pumpkin spice
  • 4 tablespoons cold water
  • 2 tablespoons International Delight Pumpkin Spice creamer

FOR THE FILLING

  • 3/4 cup pumpkin pureé (170g)
  • 1 egg
  • 1 teaspoon pumpkin pie spice
  • 2 tablespoons brown sugar
  • 1 tablespoon maple syrup

FOR THE TOPPING

  • 1 1/4 cups powdered sugar
  • 2 tablespoons International Delight Pumpkin Spice creamer
  • 2 tablespoons maple syrup
  • 1/4 teaspoon pumpkin spice
  • Sprinkles

Instructions
 

  • In a medium saucepan, cook butter over medium heat while whisking constantly. The butter will begin to foam, and eventually start to turn brown at the bottom of the pan
  • Once the butter begins to brown, transfer immediately to a stand mixer fitted with a paddle attachment. Place butter in a glass Tupperware (or anything that will not melt) and let it sit in the freezer for 45 minutes.
  • Once the butter has hardened, cut it into ½”l pieces.
  • In a stand mixer fitted with a paddle attachment, combine flour, sugar, salt, cinnamon and pumpkin spice until combined.
  • Add the cold pieces of brown butter and mix until it comes together in pea-size pieces.
  • Add cold water and creamer 1 tablespoon at a time. Mix a little after each addition. Once all the liquid is in the bowl, mix the dough on a slow speed until it comes together.
  • Gather the dough into a ball and place in the fridge for 30 minutes.
  • Preheat the oven to 375 degrees and prepare a baking sheet with parchment.
  • In a medium bowl, combine all the ingredients needed for the pumpkin filling. Set aside.
  • After you have made the pie filling, divide the dough in half. On a generally floured surface, roll 1/2 of the dough out to 10" x 13" inches.
  • Evenly spread the filling until it is about 1" from the edge of the dough.
  • Roll out other half of dough to 10" x 13". Carefully line it up with the first half of the dough and place it on top of the filling.
  • Cut any excess dough off the edges and create a straight line on all four sides.
  • Use a fork and crimp all the way around the edges.
  • Use a fork to poke holes throughout the top of the pastry.
  • Place in the oven for 25 minutes of until the edges of the crust starts to brown.
  • Allow toaster pastry to cool on the pan.
  • While the pastry is cooling, combine powdered sugar and pumpkin spice with a whisk.
  • Add maple syrup and International Delight Pumpkin Spice Creamer. Mix until combined. Spread over pasty top and add sprinkles.
  • Spread icing over pasty top and add sprinkles.

Notes

*Makes 1 Giant Pastry
Lindsay sprinkling her baked goods | Sprinkles For Breakfast

About Lindsay

I might be the only person in the history of the world that has ever been grounded from baking. That's right. When I was a teen, it wasn't the computer, or the

MORE ABOUT LINDSAY







Similar Recipes


Sour Cream Coffee Cake

post 1

Apricot Jumbles

post 1

Decorative Pie Crust Tutorial

post 1

Leave a Reply

Your email address will not be published.

Recipe Rating




Follow us on Instagram

Chatting BBB alumni Emily of @tredicimacarons! She talks all about her experience inside the course and how her new and improved photos helped grow her business! ...

73 3

Just because we all need a little joy in our lives sometimes 🧜‍♀️ And my joy comes in the form of @sweetsindeed sprinkles and edible glitter!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
#icecreamcone #cupcakecone #mermaidparty #mermaidcupcakes
...

256 4

POV: My mental state at the moment.

Feeling a lootttt like a snowman trying to survive a winter in Southern CA. And it's not going very well. ⛄️

(If you want to see how well you are holding up, check out the list in my "OOTO" highlights" and see how many resonate).

I have talked to a lot of people in the last few weeks and it seems everyone is feeling off or unsettled or just freaking exhausted this winter. So I if you are feeling this way too, I want you to know that you are not alone.

For me, I have decided to take a little break. No social media or emails or working on lesson plans or budgets until January 2022. Because I just have nothing left.

So I hope everyone has a good end of their year (and I hope you spend it making ALL THE COOKIES).

Love and Sprinkles ❤️
...

433 14

Classic Pecan Pie anyone? 🥧

Recipe in bio sprinklesforbreakfast.com/classic-pecan-pie/

#pecanpie #pie #thanksgivingpie #pierecipe
...

210 2

It’s freakin bats. I love Halloween. 🎃

#halloweenfood #halloweentime
...

181 2

Full recipe in my bio or on sprinklesforbreakfast.com ...

298 20