Pop Tarts...revisited

Chocolate anything is good, but Chocolate/Chocolate Pop Tarts are great: )  Keeping with the fact that Valentine's Day is just around the corner, I decided to make my favorite Pop Tarts with a chocolate  filling and surprisingly, they reminded me so much of chocolate croissants, which makes them really worthwhile trying.

As you can see, the pastry is just so flaky and it literally melts in your mouth, without all the steps (and waiting) with making croissant dough.  The pate brisee is from Joanne Chang's new cookbook Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe.  

And, actually the Pop Tart original recipe is in there, but I decided to change the filling this morning.  After seeing the snowfall that the Northeast got yesterday, I thought these would be wonderfully comforting after digging out driveways and sidewalks.  I think with a lovely cup of hot cocoa these treats would put a smile on anyone's face after the latest (of many) storms they've had.

Chocolate/Chocolate Pop Tarts
Pate Brisee:
1 3/4 cup all purpose flour
1 T granulated sugar
1 tsp. kosher salt
1 cup (2 sticks) unsalted cold butter, cut into 1/2" pieces
2 egg yolks
2 T cold milk

Filling:
1 cup Bittersweet chocolate chips 
2 T golden brown sugar, packed
2 T unsalted butter, softened
1 Vanilla bean, split and scraped

1 egg, lightly beaten (to seal the pastries)

Begin making the Pate Brisee: In a KitchenAid, using a paddle attachment, add the dry ingredients and mix to on low speed.  Add the cold butter pieces and mix on low until the flour is no longer bright white and holds together.  There will be clumps of floured-coated butter the size of pecans.

Whisk the egg yokes and milk together, then add all at once to the dough, mixing on low speed just to combine.
Dump the "shaggy" dough onto a wooden board to work.

 With the "heel" of your hand, press and push the butter through the dough.  Repeat this technique several times until the dough comes together.  Shape into a disk and wrap in plastic wrap.  Refrigerate for at least 4 hours or up to 4 days.

  When you're ready to make the Pop Tarts, mix up the filling--all ingredients go in a small bowl and mix to combine.

TIP:  With the leftover vanilla bean, make up a small cannister of granulated sugar and add the bean to it.  In a week, you'll have wonderfully fragrant sugar to sprinkle onto of cookies, muffins, or even just toast.

Divide the pate brisee in half and roll each half into a 11"x16" rectangle.  Cut in half, horizontally, then divide each of those halves into 4 rectangles.

Divide the filling between the eight pop tarts.  Roll out the other half of the dough in the same size, cutting it into 8 pieces.  Brush around the edges with the egg wash.

Then, top with another rectangle of dough, pressing the edges slightly.  Use a fork to go around the edges to seal and give a decorative look.

Bake in a preheated 350F-degree oven on a parchment lined baking sheet for 20 to 25 minutes, or until golden brown.

Let cool while you make up the Chocolate Glaze.
Chocolate Glaze:
1 cup confectioners' sugar
1 tsp. light Karo syrup
2-3 tablespoons of hot water
1/4 cup melted bittersweet chocolate

Spread the Pop Tarts with the Chocolate Glaze and serve warm.  If you want a vanilla glaze, eliminate the melted bittersweet chocolate and add 1 tsp. vanilla extract.

The combination of the chocolate filling, flaky pastry, and the chocolate glaze make these a wonderful Valentine's Day treat, snow and all.

YUMMY!

That's what Ari says when I bake with him...it just seems to fit.  Enjoy!