PISTACHIO FILLED CHOCOLATE POP TARTS

Looking for last minute Christmas recipes? These Pistachio Filled Chocolate Pop Tarts with decorative stenciling are perfect for breakfast or snacks.

       

This post is sponsored by Amoretti. All opinions and ideas expressed are my own.

Have you completed all of your shopping? I'm not a shopper. Back when my children were young and when I ran a daycare, there was a lot of shopping to do at Christmastime. Although watching the children and the flurry of gifts being opened was fun, I'm glad the pace has become more relaxed in recent years. These days, my gift giving is mostly in the form of gift cards and cash for family. I love to give and receive gifts cards. It allows the recipient to get what they want when they want it. It also avoids the shoving-gifts-in the-back-of-the-closet-only-to-be-forgotten-about part of gift giving.

Instead of shopping, I prefer to be in the kitchen creating and cooking. It is there that I'm most content. These pistachio pop tarts are my last minute contribution to the Christmas menu. I used pistachio paste from Amoretti. It infuses the flavor of rich, buttery pistachio to the filling. The paste is kosher, made with real pistachio and almond, and is produced in the USA. Combined with mascarpone, and vanilla, it makes creamy and scrumptious filling. 

Pairing the filling with a chocolate crust is a no-brainer! I'm a fan of the chocolate pistachio combo. Cocoa powder turns a basic pie crust into an ideal crust for these homemade pop tarts. 

Because it's the holiday season, I added seasonal stenciling to the top for that special holiday flair. Of course, this is optional. You could skip this step entirely and use sprinkles or sparking sugar instead. To add the design, cookie stencils are needed. If they are not sold at stores near you, they are available online. Applying the stenciling is easy. Once the top layer of glaze firms up, cover with a stencil and sprinkle with powdered sugar. Just like that, you will have taken pop tart from typical to something impressive.

Add these to your breakfast menu on Christmas day or the day after. The pop tarts can be made ahead. Decorated the day of for the prettiest presentation. And you don't have to make them just for the holidays. Change the glaze color and use different themed stencils to suit the occasion. How about blue glaze and white stenciling for winter themed, red and hearts for Valentine's Day, and pink and pretty for all things girlie? The possibilities are endless!

Happy Holidays everyone!♡

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PISTACHIO POP TART WITH CHOCOLATE CRUST

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INGREDIENTS:

For the filling:
1 cup  Amoretti
1/3 cup mascarpone cheese
1/2 teaspoon vanilla extract

For the crust:
2 cups all-purpose flour
3/4 teaspoon salt
1/2 cup cocoa powder
1/3 cup sugar
1/4 cup cornstarch
2 sticks butter, cut into small cubes
3/4 cup cold water
extra cocoa powder for dusting work surface

For the glaze:
1 1/3 cup powdered sugar
2 tablespoon + 1 teaspoon milk 
1/4 teaspoon almond extract
1/4 teaspoon green gel food coloring

Fort stenciling: 
cookie stencil of choice
powdered sugar

INSTRUCTIONS:

Make pie crust: Add flour, salt, cocoa powder, sugar, and cornstarch into a food processor bowl and pulse a few times to combine. Add butter. Pulse just until butter is the size of peas.  

With the food processor on, pour most of the water through the feed tube. Stop the processor when a ball starts to form. Pick up a quarter size sample with your hand and squeeze. If it holds to together, it is done. If the mixture crumbles, add the remaining water as you give it a few pulse.  Pay attention not to overmix as it results in a tough crust.

Turn the dough onto a plastic wrap and form into one inch thick rectangle. If it is slightly crumbly, knead the dough for a few seconds. Wrap in plastic wrap and chill at least 30 minutes.

For the filling: the pistachio paste may be firm. Microwave for 15-20 seconds to soften slightly. Combine with mascarpone cheese and vanilla extract in a small bow. Blend until smooth. 

Preheat oven to 375° F.

Remove the chilled dough from the refrigerator. Lightly dust a work surface with cocoa. Lightly dust the top of the dough with cocoa. Roll pie crust into 16 x 20 inch rectangle. Cut into sixteen 3 1/2-inch x 4 1/2-inch rectangle. 

Place 2 tablespoons of the pistachio filling into the center of eight of the rectangles. Spread filling evenly, avoiding the outer 1/4-inch. Cover each with the remaining rectangles. Press edges to seal. Press edges closed with tines of a fork. Make several small slits on the top for air vents.

Transfer pop tarts to a prepared baking sheet. Bake for 18-22 minutes. Allow to cool before adding glaze.

Combine all of the glaze ingredients, except for the food coloring, until smooth. Glaze should be easily spreadable, the consistency of really thick syrup. If too thick, add a few drops of milk. If too thin add more powdered sugar by the teaspoonful. Spread some glaze over the top of each pop tart. Allow to firm up prior to adding stenciling. For faster setting, refrigerate.

To add a stenciling design. Place a cookie stencil over the top of a pop tart. Place powdered sugar in a small hand held sieve. Shake over stencil. Lift up stencil.

Makes 8 pop tarts.

Recipe Notes:

1. For best results, chill all ingredients prior to making out dough.
2. If mixing by hand, use a pastry cutter to work the shortening and butter into the flour mixture. Stop when butter is the size of peas.  Slowly add water, one tablespoon at a time, using a rubber spatula or wooden spoon to mix. When the dough looks clumpy, moist but not wet, pour onto a lightly floured work surface. Form the dough into 1-inch thick disc. Wrap in plastic wrap. Chill at least 30 minutes.
3. Add a tiny pin size drop of red gel food coloring to tone down the brightness of green, optional.

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