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CONFETTI COOKIE DOUGH PASTRY POCKET

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Author: Lindsay Nathanson

Ingredients
  

  • 1 package of Pepperidge Farm® Puff Pastry
  • 1/2 cup 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 decorating2003
How to Make Your Own Pop Tarts
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Instructions
 

For the pockets:

  • Preheat the oven to 375 degrees. Line a baking sheet with parchment.
  • Remove Puff Pastry Sheets from the freezer and allow to come to room temperature.
  • In a mixer fitted with a paddle attachment, combine butter and sugars until light and fluffy.
  • Add vanilla extract.
  • Add flour and salt. Mix until combined.
  • Stir in mini chocolate chips and sprinkles.
  • Divide the dough into 6 equal parts and place in the freezer for at least 20 minutes.
  • 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)
  • Transfer rectangles to baking sheet. Place cookie dough in the middle of three rectangles. Top them off with another rectangle sheet.
  • Using a fork, crimp the edges making sure each side is sealed.
  • Repeat with remaining pastry sheet.
  • Bake for 15 - 18 minutes.

For the icing:

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

Notes

Makes 6 Pop Tarts