Confetti Cookie Dough Pastry Pocket

This post is sponsored by the Puff Pastry Brand but all opinions are my own. 

Confetti Cookie Dough Pastry Pockets | Sprinkles for Breakfast

I know I usually don't post on the weekends, but I was way too excited about these Pop Tarts to wait another day to share them with you guys. I mean, they have Chocolate Chip Confetti Cookie Dough INISDE on them! How amazing is that?

Confetti Cookie Dough Pastry Pockets | Sprinkles for Breakfast

But to be honest, the cookie dough is not even the best part. I know that's hard to believe because cookie dough is amazing, but it's true. The secret to these bad boys is in the dough.

Confetti Cookie Dough Pastry Pockets | Sprinkles for Breakfast
Confetti Cookie Dough Pastry Pockets | Sprinkles for Breakfast
Confetti Cookie Dough Pastry Pockets | Sprinkles for Breakfast

Homemade pasty dough can be a real pain to make, especially if you want to make sure you have all those amazing flakey layers. It can often be overworked and turn out tough and chewy. It's a real problem. So, to ensure my Pop-Tarts came out super light and fluffy, I used store bought Pepperidge Farm® Puff Pastry Sheets

Confetti Cookie Dough Pastry Pocket | Sprinkles for Breakfast

These Pepperidge Farm® Puff Pastry Sheets make your life so much easier! So easy in fact, that you can whip up these Pop-Tarts in no time! The ready made sheets made these Confetti Cookie Dough Pop-Tarts a great weekend activity to do with the kids, or perfect for any kind of entertaining purposes.

Confetti Cookie Dough Pastry Pockets | Sprinkles for Breakfast

Believe me...your guests will be very happy with  you. I mean, who doesn't like a Pop-Tart?! Especially if it's filled with cookie dough!! 

Confetti Cookie Dough Pastry Pockets | Sprinkles for Breakfast

Confetti Cookie Dough Pop-Tarts

  • 1 package of Pepperidge Farm® Puff Pastry
  • 1/2 cup cups flour
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup sugar
  • 2 tablespoons brown sugar  cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup + 2 tablespoons mini chocolate chips
  • 2 tablespoons sprinkles

Icing

  • 1 1/2 cups powdered sugar 
  • 1-2  tablespoons of milk 
  • 1/2 teaspoon vanilla extract 
  • Pink food coloring 
  • Sprinkles and mini chocolate chips for decorating 

Directions

for the pockets: 

  1. Preheat the oven to 375 degrees. Line a baking sheet with parchment.
  2. Remove Puff Pastry Sheets from the freezer and allow to come to room temperature. 
  3.  In a mixer fitted with a paddle attachment, combine butter and sugars until light and fluffy.
  4. Add vanilla extract.
  5. Add flour and salt. Mix until combined.
  6. Stir in mini chocolate chips and sprinkles.
  7. Divide the dough into 6 equal parts and place in the freezer for at least 20 minutes. 
  8. On a lightly floured surface, unfold one Pastry Sheet. Using a knife or bench scraper, cut the sheet into thirds, and then each third in half. (You will get 6 rectangles)
  9. Transfer rectangles to baking sheet. Place cookie dough in the middle of three rectangles. Top them off with another rectangle sheet. 
  10. Using a fork, crimp the edges making sure each side is sealed. 
  11. Repeat with remaining pastry sheet. 
  12. Bake for 15 - 18 minutes. 

for the icing:

  1. In a bowl, whisk together powdered sugar, milk, and vanilla extract. 
  2. Add a few drops of pink food coloring and mix until it reaches desired color. 
  3. Use a knife to spread icing onto cooled pastry pockets. 
  4. Add sprinkles. 

Makes 6 Pop Tarts  

Confetti Cookie Dough Pastry Pockets | Sprinkles for Breakfast
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