churro fudge poptarts________________________________A grown up rendition of a childhood classic filled with an easy homemade chocolate sauce and smothered in cinnamon sugar.
Ingredients
- 2 1/4 cups all purpose flour
- 1 tbsp cinnamon
- 1/4 tsp salt
- 1 cup cold butter (2 sticks), cut into 1/2 inch cubes
- 1/4 cup cold milk (whole, oat, or heavy cream)
- 1 egg, for brushing
fudge filling
- 3/4 cup dark chocolate chips
- 2 tbsp cocoa powder
- 2 tbsp Kahlua (optional)
- 1/2 cup heavy cream
- 1 tsp vanilla
coating
- 1/2 cup sugar
- 2 tsp cinnamon powder
- 4 tbsp melted butter
Instructions
- Start with the fudge sauce. In a small saucepan over medium-low heat, stir together chocolate chips, sugar, cocoa powder, Kahlua (if using), and vanilla until melted, about 5 minutes. Remove from heat and transfer to a bowl or Pyrex measuring glass. Refrigerate until chilled, about 10 minutes. You may have fudge sauce leftover from filling later on.
- In a food processor, combine flour, cinnamon, and salt. Pulse cubes of butter into the flour mixture until fine crumbs, no larger than the size of a pea, are formed. Slowly stream in cold milk until a cohesive dough ball forms. It may be somewhat shaggy, and should not be sticky at all. If you don't have a food processor, you can perform these steps by hand. Cut the butter with your fingers, two forks, or a pastry cutter.
- Generously flour a clean, flat surface. Roll dough into an approximately 9 x 13 inch rectangle at 1/8 inch thickness. Using a sharp knife or pizza cutter (what I recommend), slice 18 rectangles about 3 x 4 inches. Lightly beat the egg and brush around the border of each rectangle.
- Remove fudge sauce from the fridge. Dollop a rounded tablespoon of sauce into the center of 9 of the rectangles. Set an unfilled rectangle overtop each filled rectangle., Use a fork to crump the perimeter of each together.
- Line two baking sheets with parchment paper. Set poptarts on the prepared sheets and transfer to the fridge to chill at least an hour, or the freezer for 20 minutes.
- When the poptarts are ready, preheat oven to 400 degrees. Bake 15-18 minutes until poptarts are golden. Let cool on the baking sheets for about 20 minutes.
- After the poptarts have cooled, whisk the sugar and cinnamon together in a shallow dish. To coat, brush the top of a optart with butter, then dip into the cinnamon sugar and press gently to thoroughly cover the surface. Brush the bottom with butter and dip. Repeat with remaining poptarts.
- If you want, toast each poptart at 350 degrees for about 5 minutes before serving.