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 


  • 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 


  • 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 


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.


Recipe assistance: Laura Katz