A giant, flaky pop tart filled with a richy and fudgy chocolate filling, baked until golden and crispy, then topped with a blueberry preserves glaze!
- 1/3 cup granulated sugar (75g)
- 1/2 cup whole milk (60ml)
- (2) 3oz. bars of dark chocolate, 88% cocoa (85g each, 170g total), coarsely chopped (I used these from ESC)
- 1/4 cup salted butter (60g), cut into tablespoons
- 2 sheets of store-bought puff pastry (490g)
- 1 large egg for egg wash (50g)
- Small amount of all-purpose flour for rolling out puff pastry
- 2 cups powdered sugar, sifted (230g)
- 3 Tablespoons blueberry preserves (60g)
- 3 Tablespoons whole milk (45g)
(Don’t start with your puff pastry thawed—make the chocolate filling and then let your puff pastry thaw while the filling cools down and thickens!)
Make the Chocolate Filling First
- In a medium heatproof bowl add your sugar, milk, and half of your chopped chocolate (so 1 bar). Set it over a small pot of simmering water (make sure the bottom of the bowl doesn’t touch the water). Heat and gently stir with a spatula until the chocolate has melted and the mixture is mostly smooth.
- Take off the heat, immediately add your butter and other 1/2 of chocolate chips. Stir until both butter and chocolate have melted and mixture is smooth. Pour into a separate bowl and set aside at room temp to cool for 45 min—take your puff pastry sheets out now to thaw while it does.
Assembling the Pop Tart
- Once thawed, roll each puff pastry sheet out on at a time on a lightly floured surface into large 10x14in rectangles. Trim edges for clean lines. Place them on a large baking sheet, separated by parchment paper, cover your bowl with the chocolate filling with plastic wrap (so the plastic touches the surface of the chocolate) and chill everything in the fridge for 15 minutes. Whisk together an egg in a small bowl for an egg wash while they chill.
- Take your puff pastry and chocolate filling out of the fridge. Keep one pastry on the tray and the other off to the side. Brush egg wash around the outside border of the pastry on your tray (~2 inches). Take your chocolate filling out and spread it into an even layer, leaving the border untouched.
- Lay your other pastry sheet overtop, press down around the edges with your fingers to seal, and then crimp with a fork to further help seal. Brush the entire pop tart generously with your egg wash and poke holes (10-12) all over the top to let steam escape during the bake. Place back in the fridge to chill while you preheat the oven to 400°F (200°C).
- Then, bake at 400°F (200°C) for 25-30 minutes or until dark golden all over. Rotate your tray halfway through for a more even back. Take out of the oven, let cool for 15-20 minutes on tray, and then carefully transfer to a separate rack to cool completely.
- Once cooled completely (can take up to an hour), whisk together all of your glaze ingredients until smooth and pour/spread/drizzle overtop.
Cut into slices to serve or let folks cut as they please—best enjoyed same day, otherwise store in an airtight container at room temperature for a few days!
- Chocolate Filling Harden? If you leave the chocolate filling in the fridge too long, it’ll thicken up too much and potentially harden, so keep an eye on those 15 minutes. If it happens though—don’t fret! Just microwave it for 5-10 seconds (you shouldn’t need more) and then give it a good stir to smooth things out. You want to be able to easily spread it, but not have it oozing (a technical term, yes) all over the place.
- Pastry Hard to Handle? Puff pastry has a high butter content, so the more you handle it or leave it out, the stickier it becomes. If in doubt or if things get messy, chill it in the fridge for 15 minutes. I recommend chilling it right before you bake it anyways for maximum puffage and flakiness!
- Bake Time: I baked mine with a rack in the upper thirds position and 25-30 minutes was always the sweet spot for me. With that said, every oven is different, so just keep an eye on things as you near the 25 minute mark. Also, the more egg wash you brush on, the quicker it’ll darken.
Find more tips in the blog below, friends!