Forget store-bought pop tarts - these homemade chocolate fudge pop tarts are about to revolutionize your breakfast and dessert game! Imagine biting into a crispy, buttery pastry filled with rich, decadent chocolate fudge, topped with a sweet vanilla glaze that will transport you straight to dessert paradise. Whether you're a chocolate lover, a pastry enthusiast, or just someone looking to impress their friends and family with an irresistible homemade treat, these pop tarts are your ultimate culinary adventure waiting to happen!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 8 pop tarts
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup cold water
- 1/2 cup chocolate fudge filling
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium-sized bowl, whisk together the flour, cocoa powder, granulated sugar, and salt. Add the cubed butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
- Gradually add the cold water to the bowl, stirring with a fork until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for at least 10 minutes.
- On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch. Cut into rectangles that are approximately 4 inches wide and 6 inches long.
- Spoon a small amount of chocolate fudge filling onto one half of each rectangle, leaving a 1/2 inch border around the edges. Brush the edges with a little water, then fold the other half of the rectangle over the filling to form a triangle or rectangle shape. Press the edges together to seal.
- Place the pop tarts on the prepared baking sheet, leaving about 1 inch of space between each tart. Brush the tops with a little water and sprinkle with powdered sugar.
- Bake for 25 minutes, or until the pastry is golden brown. Allow the pop tarts to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled pop tarts.
- Allow the glaze to set before serving. Store any leftovers in an airtight container at room temperature for up to 3 days.
Tips
- Keep your butter ice-cold when making the pastry dough to ensure a flaky, tender crust.
- Use a ruler or pastry cutter to create uniform rectangles for professional-looking pop tarts.
- Don't overfill the pop tarts - too much filling can cause leaking during baking.
- Refrigerating the dough before rolling helps prevent shrinkage and maintains the pastry's shape.
- For a glossy finish, brush the pop tarts with an egg wash before baking.
- Allow the pop tarts to cool completely before glazing to prevent the glaze from melting.
- Experiment with different fillings like Nutella or peanut butter for variety.
- Store in an airtight container to maintain freshness and texture.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 42g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 30mg
