These Chocolate Toaster Pastries, also known as homemade Pop Tarts, are so tasty with a flaky crust and just the right amount of chocolate and sweetness to make them acceptable enough for breakfast. However, they are much healthier and definitely much tastier than the ones you buy in a box.
Why Buy ‘Em When You Can Make ‘Em?
My older daughter and I argue every morning before school about what she’s going to eat for breakfast. If it were up to her, she’d either not eat or eat Girl Scout cookies for breakfast. Since that ain’t happening, I’m constantly trying new homemade versions of the boxed stuff she seems to gravitate to in the grocery store. Pop Tarts or toaster pastries are definitely on her list of faves.
So, I recently embarked upon creating a version of Chocolate Toaster Pastries that’s made from scratch. And, even though it’s not as healthy as say, fruit and organic whole grain steel cut oats, it’s much better than a) hearing her whine and complain that “there’s nothing to eat in this house!” and b) the boxed stuff. Of course, life isn’t perfect, but it’s all about balance and having her enjoy these Toaster Pastries for breakfast, my friends, is a win in my book! Even if it does go against my mom’s no-chocolate-for-breakfast rule.
How To Make Chocolate Toaster Pastries
To make these delicious breakfast treats, you’ll first cook up an easy chocolate filling. The filling is also used to ice the pastries once they’re cooled. You can always freeze them before icing them, too. Allow the filling to cool a bit while you prepare the pastry. If you don’t own a pastry cutter, you can use two knives to literally cut the butter into the flour and sugar. The idea is to create pea-sized balls of flour, sugar and butter to which you can then add some liquid to form a stiff dough.
Rolling Out the Dough
Once the dough has come together, flour your work surface (this is very important so that dough doesn’t stick and you can lift it off onto a baking sheet) and rolling pin and cut into rectangles. You’ll want to make sure you cut the rectangles into evenly sized pieces – you’ll be topping each of these with identically sized rectangles from the second half of the dough and if the sizes don’t match, you risk leakage from the filling whilst it’s baking. And no one wants that!
As you can see from my photo below, I got 4 rectangles out of this piece of dough. Take the trimmings you cut off to make the rectangles and re-roll them to cut out additional rectangles. You should get 6 to 9 rectangles out of each half of the dough.
Here Comes the Chocolate!
Once you have cut rectangles out of the first half of the dough, whisk up an egg wash using the egg and milk and brush onto the pastry. Then, take about a tablespoon of the chocolate filling and place in the center of the pastry, spreading it a bit and leaving a ½ inch border so that you can seal these puppies up.
Bringing it All Together
Now roll out the second half of the dough in the same way you did the first and place one rectangle on top of each prepared pastry bottom. Press the top and bottom together to seal, then use the tines of a fork to press into the edges of each pastry, working your way around all four sides. Be sure to prick the top of each prepared pastry with a fork to allow steam to escape while they’re baking. Stick the baking sheet in the fridge for 30 minutes then you’re ready to bake!
You Can Never Have Enough Chocolate (Even for Breakfast)
After baking, allow the Chocolate Toaster Pastries to cool completely before icing the tops. Otherwise, the icing will melt right off and it will not look pretty whatsoever. You’ll want to heat up the remaining chocolate filling until it’s loose and spreadable. Fill a plastic squeeze bottle with the chocolate and drizzle on top. If you don’t have a squeeze bottle, dip the tines of a fork into the chocolate and shake gently back and forth across the top of the pastries to get the drizzled effect. You may also freeze the pastries before icing them for up to 3 months.Print
Pin this recipe for later!