I'm so super excited about this post! These delightful creations are my gluten free version of Frosted Chocolate Fudge Pop-Tarts. Yes, you heard me right. Frosted Chocolate Fudge Pop-Tarts. Does it get much better than this? I don't think so!
I have to be honest, it can be daunting to take on a task like this - imitating a popular and classic recipe like this one. But, if there is one thing you should know about me by now, I love a challenge. And I kicked this challenges butt! I am more than thrilled with the result.
If I could do back flips, there would be some serious gymnastics going on. But let's be serious, that isn't going to happen. While I don't have the physical dexterity for that, I do have mad skills in the kitchen. This recipe is proof of that.
What You Will Need:
Chocolate Pastry Dough (Posted on January 27, 2014)
Small Saucepan
Circle Cookie Cutter (approximately 3")
Baking Sheets Lined with Silicone Mats or Parchment Paper
Cooling Racks
Small Offset Spatula
Ingredients:
Fudge Filling
1/4 cup Cocoa Powder
1/3 cup Brown Sugar
2/3 cup Milk
1/4 teaspoon Salt
1/2 cup Milk Chocolate
2 Tablespoons Unsalted Butter
2 teaspoons Pure Vanilla Extract
1/2 cup Milk Chocolate
Chocolate Frosting
1 cup Powdered Sugar
1 Tablespoon Meringue Powder
2 teaspoons Pure Vanilla Extract
1 Tablespoon Cocoa Powder
1-3 Tablespoons Water
1/4 cup Milk Chocolate, melted
Directions:
In a small saucepan over medium heat, mix together cocoa powder, brown sugar, milk, salt and milk chocolate until boiling.
Remove from heat; add butter, vanilla and milk chocolate; and stir until completed mixed. Let cool and thicken.
When fudge filling has cooled, roll out pastry dough and cut circles with cookie cutter. (You could also cut the dough into squares or rectangles.
NOTE: Don't throw away the scraps of the dough. Use the scraps to make the baker's (that is you!) sample. It doesn't matter what the shape is or how perfect it is, you aren't going to be serving it to anybody else.
Preheat oven to 350° F.
Pour approximately 1 Tablespoon of fudge filling in the center of one dough circle.
Wet the edges of the dough, place another circle of dough on top, then crimp the edges together with a fork.
Gently transfer pastry to a lined baking sheet.
Bake for 16-20 minutes.
Let cool on baking sheet for 2 minutes, then transfer to cooling racks to cool completely.
While pastries are cooling, make frosting. In a small bowl, mix together the powdered sugar, meringue powder and cocoa powder. Add 1 Tablespoon of water and mix well.
Mix in melted chocolate. (If frosting seems too thick to spread, slowly add more water until it is spreadable. You don't want it too watery, or it won't set. I used all 3 Tablespoons of water, and my frosting was a bit too watery.)
Spread frosting onto pastries with a small offset spatula. (You could also use a knife.)
Leave pastries on cooling racks until frosting is set.
Don't you just want to eat them all right up?!
Makes approximately 12 hand pies. (The good news: There is enough fudge filling to make two batches.)
"Remember that no matter what life throws at you, there is always delicious and comforting chocolate you can count on."
Chocolate always makes me feel better!
~Sheryl
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