pumpkin pop tarts

ingredients:

semolina pastry:

• 1 1/3 cup all-purpose flour
• 1/3 cup Carrington Farms Semolina Flour
• 2 tbsp sugar
• 1 tsp pumpkin spice
• 1 cup Carrington Farms Organic Ghee
• 1 tbsp ice cold water

pumpkin pie filling:

• 1/2 cup pure pumpkin puree
• 1 tsp pumpkin spice
• 1 tbsp pure maple syrup
• 2 tsp Carrington Farms Organic Flax Chia Blend
• 1/4 cup milk

protein glaze:

• 1 cup powdered sugar
• 1 scoop simply tera's organic plain unsweetened whey protein
• 1/4 tsp pumpkin spice
• 1-2 tbsp milk
• turbinado sugar, optional topping

directions:

1. place 1 cup Carrington Farms Organic Ghee in a bowl and refrigerate for 2 hours to get cold.
2. to make the pastry dough, add the ingredients, except for the cold water, to a large mixing bowl and combine with your fingers. rub the cold carrington farms organic ghee into the dry ingredients until sand-like consistency with pea-size pieces of the cold ghee throughout. next, add the cold water and combine until dough sticks together. bring dough into a ball then wrap in cling-film and refrigerate for at least 30 minutes.
3. to make the filling, whisk together the ingredients then chill to thicken.
4. dust clean work surface with flour and roll out the dough into even ½-inch thickness. move quickly to keep the dough cold. using a knife, cut into 10 equal-size rectangles. place onto 2 large parchment-lined baking sheets and refrigerate for 10-30 minutes.
5. preheat the oven to 350°f.
6. add filling to 5 of the pastry rectangles then top with the remaining pastry rectangles. use a fork to seal all 4 sides then bake in the preheated oven for 20-30 minutes.
7. allow the pumpkin pop tarts to cool on the baking sheet for 10 minutes.
8. to make the glaze, slowly whisk together the ingredients.
9. add the glaze to the top of the cooled pumpkin pop tarts then top with turbinado sugar.