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GIANT MAPLE PUMPKIN TOASTER PASTRY

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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