Dulce De Leche Pastry Pockets

By Lauren MiyashiroPublished: Feb 26, 2021

Approved by the Delish Test Kitchen

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Suzanne Clements

Yields:

1 dz.

Prep Time:

15 mins

Total Time:

1 hr 20 mins

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Flaky, chocolatey, rich and creamy, these pop tart-inspired pastry pockets delicious toe the line between breakfast and dessert. The chocolate dough comes together very easily in a food processor. And if you're worried that it seems creepily similar in texture to PlayDoh, don't be. That means you're right on track.

When filling each pocket, make sure to seal both pieces of pastries very well—first by pinching together the dough, then by pressing a fork around the edges. This will help minimize dulce de leche spillage. Thick, not runny, dulce de leche also helps. If you can't find a jar, homemade dulce de leche couldn't be easier.

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Ingredients

For the pastry

2 cups
all-purpose flour, plus more for surface
1/4 cup
cocoa powder
1/4 cup
plus 2 tbsp. powdered sugar
1/4 tsp.
kosher salt
1 cup
(2 sticks) cold butter, cut into ½" pieces
1/4 cup
plus 2 tbsp. ice water

For the filling and topping

Egg wash
3/4 cup
plus 2 tbsp. thick dulce de leche, chilled
3 Tbsp.
cream cheese, softened
3 Tbsp.
powdered sugar
1
to 2 tbsp. heavy cream
Flaky sea salt

Directions

1. Step 1Make pastry: In food processor, combine 2 cups flour, cocoa powder, powdered sugar, and salt, and pulse until combined. Add butter and pulse until it forms small homogenous crumbs. (It won't be a cohesive dough at this point.) Add ¼ cup ice water and pulse until dough can easily squish together, adding more water if needed, 1 tablespoon at a time. It should be the texture of Play-Doh.
2. Step 2On a piece of plastic wrap, flatten dough into a rectangle and cover completely. Refrigerate 30 minutes.
3. Step 3Preheat oven to 400° and line two baking sheets with parchment paper. On a generously floured surface, roll dough into a 10"-x-20" rectangle about ⅛" thick. Cut dough into thirds lengthwise, then cut each row into 8 rectangles to get 24 rectangles total, each about 3 ¼"-x-2 ½".
4. Step 4Place 12 rectangles on baking sheets and brush borders with egg wash. Spoon 1 tablespoon dulce de leche into the center of each. Top with remaining rectangles and pinch together edges. Press the tines of a fork around all sides of each pocket to seal pastry pieces together. Brush tops with egg wash.
5. Step 5Bake until pastry is cooked through and slightly golden on the bottom, 15 to 18 minutes. Let cool.
6. Step 6Make topping: In a medium bowl, whisk together cream cheese, the remaining 2 tablespoons dulce de leche, and powdered sugar. Add heavy cream until topping is desired consistency.
7. Step 7Spread topping onto cooled pastry pockets, and sprinkle with flaky sea salt.