Pop-Tarts Frosted S'mores Pastries
Want to make your own
S'mores Pop Tarts? Here's an easy recipe from
Adrianna Adarme that
appeared on the KQED website a few years ago
, and these really do taste so much better than the store bought ones:
HOMEMADE S'MORES POP TARTS
Ingredients
For Pop Tart crust:
2 1/2 cups all-purpose flour
3 tablespoons powdered sugar
3/4 teaspoon salt
1 cup butter
2 large egg yolks
1/4 cup, plus 2 tablespoons, ice water
For Egg wash:
1 large egg, beaten
For Filling:
1/4 cup unsweetened cocoa powder
1/3 cup heavy cream
3 ounces dark chocolate chips
2 tablespoons white granulated sugar
1 tablespoons butter, cubed
Pinch of salt
1/2 cup marshmallow creme or marshmallow fluff
2 graham crackers, crushed, plus more for topping
For Icing (optional):
1/2 cup powdered sugar, sifted
3 tablespoons cocoa powder, sifted
3 to 4 tablespoons heavy cream
Pinch of salt
Directions
Combine flour, powdered sugar, and salt in large bowl. Using box grater, shred butter onto flour mixture and mix, using your hands, until mixture resembles coarse meal, with pea size pieces of butter.
In small bowl, mix 2 large egg yolks with 1/4 cup water. Create well in center of flour mixture and pour in egg mixture. Stir until begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, add a little more water and mix again.
Remove dough from bowl and place in mound on a clean surface. Knead dough until it holds together and form into two discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.
While dough is in refrigerator chilling, start filling. Combine unsweetened cocoa powder, heavy cream, chocolate chips, sugar, butter, and pinch of salt in top of double boiler or saucepan over a saucepan with water over simmering heat. Gently stir until mixture is smooth. Remove and set aside. Chocolate mixture will thicken as it cools.
Remove both dough disks from refrigerator. Let sit at room temperature for about 10 minutes in order to soften just enough to make rolling out a bit easier. Roll out dough with rolling pin on lightly floured surface in shape of a rectangle with 1/8″ thickness.
Using cutter, cut the dough into a 10″ x 13″ rectangle. Repeat with second disk of dough.
Take your two 10″ x 13″ rectangles and, using your cutter or knife, cut each piece into thirds so you have about 6 to 8 - 3 1/2″ x 4″ rectangles. Re-roll scraps to get additional pop tarts. If your dough is very soft, put on parchment-lined baking sheet, being sure they don't overlap, and stick in freezer fro 5 minutes. This will make it easier to assemble.
To assemble:
Preheat oven to 350 degrees F.
Line baking sheet with parchment paper. Place one half of pop tart squares, about inch apart. Transfer teaspoon of chocolate filling to center of rectangles. Then, a few scoops of marshmallow fluff --about two scoops of marshmallow creme and one chocolate scoop. Sprinkle each mound of chocolate and marshmallow creme with small handful of crushed graham crackers. Brush edges with egg wash to hold two layers together.
Place second rectangles of dough on top of ones with filling, gently crimping edges together, using tines of fork.
Transfer assembled pop tarts to freezer for 10 minutes. After freezer, brush tops with remaining egg wash and using fork, prick four-five holes in tops. Place in pre-heated oven and bake 17 to 20 minutes, or until lightly golden brown.
Transfer to baking rack to cool for 10 minutes.
While pop tarts are baking, mix together glaze.
In small bowl, mix together powdered sugar, cocoa powder, heavy cream, and pinch of salt until very smooth. If needed, add splash more of cream. Top warm pop tarts with glaze and sprinkle crushed graham crackers.
