Cookies n' Cream "Pop-Tart" Pastries

 

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Everybody knows I love Oreos. I've also had my fair share of intimate encounters with Pop-Tarts. So I decided to make a little hybrid of my favorite snacks with these homemade Oreo "Pop-Tarts." Best decision ever.

Cookie's n' Cream Toaster Pastries 

Ingredients:

  • 2 1/4 cups Flour
  • 2 tbsp Sugar
  • 1 tsp Salt
  • 1 cup (8 ounces) Butter, unsalted
  • 2 Egg
  • 2 tbsp (1 ounce) Cold Water
  • 1 14.3oz package Oreos
  • 4oz Cream Cheese, room temperature
  • ⅓ cup Powdered Sugar
  • Chocolate Icing

Chocolate Frosting for Pop-Tarts 

Ingredients:

  • 2 cups Powdered Sugar
  • 1 tbsp Malt Milk Powder (optional)
  • 2 tbsp Cocoa Powder
  • ¼ tsp Salt
  • ¼ cup Milk
  • ¼ cup Chopped Dark Chocolate, melted 

Method

1. In a large bowl, whisk together the dry ingredients.

2. Cut ½ inch pieces of butter into the flour mixture and work butter in with your fingers until the butter-flour mixture resembles a pea-like texture. Add in 1 egg and water and mix the dough until it comes together. If the dough is sticky, add 1-2 more tablespoons of flour.

3. Divide the dough into 2 pieces and wrap with plastic wrap. Refrigerate for 30-45 minutes.

4. Meanwhile, start preparing your filling by chopping around 20-24 of the oreos or ⅔ of the package into a crumb like texture. In a medium bowl, beat cream cheese and sugar until smooth. Mix in chopped oreos.

5. When the dough is ready, turn it out onto a floured surface, and roll out both pieces into a rectangle shape so that the dough is ¼ inch thick.. Cut each sheet of dough into 6 or 9 pieces, so you should have 12 or 18 pieces total (depending on if you want to make 6 large or 9 medium sized tarts).

6. Beat remaining egg. Brush half of your dough pieces with the egg wash. Scoop 2 large tablespoons of oreo filling onto each of egg-washed pieces of dough.

7. Top each tart with the remaining pieces of dough. Seal down the edges of each tart by pressing down with a fork. If you have leftover egg wash, brush the tops of each tart with the egg wash. Place tarts onto a parchment paper-lined baking sheet and prick the top of each tart with a fork. Place in the fridge for 30 min.

8. Preheat oven to 350F. Bake tarts for 20-25 minutes or until golden brown. Allow to cool completely before icing.

9. Spread a thin layer of icing onto each tart. Take remaining oreos and gently break them into chunks onto the iced tarts. Allow icing to harden for 10 minutes before serving.

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Recipe assistance: Laura Katz