Chocolate Fudge pastry pockets

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Revisit a childhood classic in your very own kitchen. These homemade pastry pocket are a chocolatey delight!

Makes: 6 pastry pockets
Prep Time: 1 hour
Cook Time: 10-12 minutes
Rest Time: 2 hours

For the Dough

  • 156 g / 1 1/4 cups all-purpose flour
  • 66 g / 1/3 cup sugar
  • 56 g / 2 tbsp unsweetened cocoa powder
  • 1 g / 1/2 tsp salt
  • 78 g / 6 tbsp cold Crystal margarine
  • 3 large egg yolks, lightly beaten
  • 2 g / 1/2 tsp pure vanilla extract
  • 45 g / 3 tbsp cold water

For the Filling

  • 112 g / 1/4 cup unsweetened cocoa powder
  • 76 g / 1/3 cup packed brown sugar
  • 157 g / 2/3 cup heavy cream
  • 0.5 g / 1/4 tsp sea salt
  • 170 g / 1 1/2 cups milk chocolate, chopped
  • 30 g / 2 tbsp Crystal margarine
  • 8 g / 2 tsp pure vanilla extract

For the Frosting

  • 360 g / 2 cups powdered sugar
  • 31 g / 4 tbsp meringue powder
  • 4 g / 1 tbsp pure vanilla extract
  • 56 g / 2 tbsp cocoa powder
  • 44 g / 3 tbsp water
  • 56 g / 1/4 cup dark or milk chocolate, melted
  • coarse sugar or sprinkles for decoration

Directions

  1. Begin by making the filling. Stir together cocoa powder, brown sugar, cream, salt, and half of chocolate. Place in a small saucepan and cook over low heat, stirring until the chocolate is melted.
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  3. Remove pan from heat, add remaining chocolate, margarine, and vanilla and stir until smooth. Set aside to cool and thicken at room temperature.
  4. For the dough, combine the flour, cocoa powder, sugar, and salt in a large mixing bowl. Add the 6 tablespoons of Crystal margarine and mix with your fingers until the mixture is crumbly.
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  6. Gradually add the egg yolks, water, and vanilla extract until the mixture is moistened and a dough forms.
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  8. Roll dough out to a 1/8″ thickness, working on a lightly floured surface.
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  10. Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.
  11. Cut the dough into 4” x 3” rectangles. Place a heaping tablespoon of filling in the middle of each rectangle.
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  13. Lay the other half of the dough over the filling and seal the edges by crimping with the back of a fork.
  14. Repeat until all of the dough has been used, saving the scraps and re-rolling them to make more rectangles.
  15. Bake the pastry pockets for 10 to 12 minutes. Let cool completely.
  16. While the pastry pockets cool, make the frosting. Mix the powdered sugar, meringue powder, vanilla, cocoa powder, and 3 tablespoons of water for about 10 minutes on medium speed until peaks begin to form.
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  18. Stir in the melted chocolate. Thin out the frosting 1 tablespoon of water at a time if necessary.
  19. Spoon a tablespoon of frosting on top of cooled pastry pockets. Allow frosting to harden 10 minutes then sprinkle with coarse sugar or sprinkles if desired.
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  21. Place on a baking sheet and allow the tart to harden uncovered about 2 hours.

Chef Notes

  • Roll the dough between two sheets of parchment paper to help keep it an even thickness.

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