Nothing says “Throwback Thursday” to your childhood more than something like this … Chocolate Toaster Pastries, with Raspberry Creme filling … aka Fancy Schmancy Homemade Pop Tarts.
Ingredients
for the raspberry creme filling
1 cup marshmallow Fluff
1/4 cup seedless raspberry jam
1 teaspoon raspberry extract (optional)
1/2 teaspoon salt
1 – 1 1/2 cups powdered sugar
for the dough
2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tablespoon granulated sugar
2 sticks (1 cup) cold salted butter, cut into 1/2-inch pieces
up to 1/4 cup cold water
1 egg, beaten, for brushing
for the frosting
2 cups powdered sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon vanilla extract
2 ounces dark or milk chocolate, melted
coarse salt or sugar, for sprinkling
Makes 10-12 pop tarts
Directions
First make the raspberry creme filling. In a medium work bowl, combine fluff, raspberry jam, and raspberry extract (if using). Add in salt and then the powdered sugar little by little until a thick paste has formed. It should have the consistence of fudge. Cover bowl and place in the fridge to cool and thicken, at least 30 minutes.
Meanwhile, make the dough. In a food processor, combine the flour, cocoa powder, sugar, and butter. Pulse until the mix clumps together to forms pea-size balls. Add 1/4 cup cold water, 1 tablespoon at a time until the dough comes together and forms a ball. If the dough feels dry, add 1-2 tablespoons additional water. Turn the dough out onto a floured surface. Roll out into a 1/8-inch thickness. Cut the dough into rectangles, about 4 x 3 inches. Place a tablespoon of the chilled raspberry creme on one half of the rectangles, leaving a 1/4-inch border. Brush the edges with the beaten egg. Lay the other half of the dough over the filling and seal the edges by crimping with the back of a fork. Repeat until you’ve used all the dough, you will have leftover filling. Place the pop tarts on parchment-lined baking sheets. Cover the baking sheets and place in the fridge for 1 hour or the freezer for 20 minutes.
Heat the oven to 400F. Bake the pop tarts for 15-20 minutes. The pop tarts may still leak a little. Cool completely before frosting.
Finally, make the frosting. In a medium bowl, whisk together the powdered sugar, cocoa powder, vanilla, and 3 tablespoons water until smooth. Stir in the melted chocolate. If your frosting is too thick, thin with 1-2 tablespoons additional water. Spoon a thin layer of the frosting on top of the cooled pop-tarts. Allow frosting to harden a few minutes. Sprinkle with coarse sugar or nonpareils. Place on a baking sheet and allow the pop tarts to harden, uncovered, about 2 hours. Store in an airtight container.
