~yields 6-8 pop tarts
The Bits and Bobs:
1 package pie crust (usually comes as two 9-inch rounds)
6-9 tbsp pumpkin butter (I used Dickinson's)
3-5 tbsp pecans, chopped
1 egg, for egg wash with 1 tbsp milk or water
1/4 cup powdered sugar
2 tbsp maple syrup
Preheat oven to 400*F. Line a baking sheet with parchment paper or a silicone baking mat. Make your egg wash by beating together one whole egg and 1 tbsp of water or milk. Set aside.
Roll out slightly the pie dough, one sheet at a time, to make slightly larger and more of a rectangle shape. Cute the edges to make a clean rectangle and then cut into 6 or 8 smaller, equal-sized rectangles (depending on how big you want each tart to be). Repeat with the second sheet of dough.
Spoon 1 tbsp of the pumpkin butter onto one half of the tart, spread using the back of the spoon leaving about 1/4 inch of space around the edges. Sprinkle a few chopped pecans across the pumpkin butter. Lightly brush some of the egg wash onto the edges and lie another pie dough rectangle over the top, lining up the edges. Crimp the edges with a fork to keep them sealed. Repeat with all of the dough until you have 6-8 pop tarts, and lay flat on the baking sheet evenly spread apart.
Once assembled, place whole tray in the fridge for 10-15 minutes to allow the dough to firm back up slightly. After they have rested, brush the egg wash over the top of each and poke a couple of holes in the top with a fork to allow steam to escape.
Bake for 20-25 minutes, until the tops and edges are a golden brown. Pull from the oven once baked and allow to rest on the sheet for about 5 minutes then transfer to a cooling rack to finish cooling. While those are cooling, mix up your glaze by whisking together the maple syrup and the powdered sugar. Pour a little of the glaze onto each tart and spread quickly to the edges. Sprinkle with a few more chopped pecans and then they are ready to eat!
Store in an airtight container.