Description

This homemade Chocolate Pastry Poptarts recipe features a rich cocoa-flavored dough filled with a creamy mint dark chocolate filling, all topped with a sweet powdered sugar glaze and crushed candy cane for a delightful treat. Perfectly baked to a golden finish, these poptarts are a delicious twist on a classic breakfast pastry with a refreshing minty chocolate surprise inside.

Ingredients

Scale

Chocolate Pop Tart Dough:

1 1/2 cups all-purpose flour
1 tsp salt
1/3 cup Dutch processed cocoa powder
1/3 to 1/2 cup sugar
1 cup butter, grated and chilled
3/4 cup sourdough discard (or substitute with buttermilk for moisture)

Filling:

3/4 cup mint dark chocolate chips
2 tbsp butter
2 tbsp heavy cream
1/3 to 1/2 cup powdered sugar

Glaze:

1 cup powdered sugar
1–2 tbsp heavy cream
Optional: crushed candy cane for topping

Instructions

Prepare the Dough: In a large bowl, combine the flour, salt, cocoa powder, and sugar. Cut in the grated, chilled butter using a pastry cutter or your fingers until the mixture becomes crumbly. Add the sourdough discard gradually and mix just until the dough comes together. Form into a ball, wrap in plastic, and refrigerate for about 30 minutes to firm up.
Make the Filling: In a small saucepan over low heat, melt together the mint dark chocolate chips, butter, and heavy cream. Stir continuously until smooth and fully melted. Remove from heat and whisk in the powdered sugar until well combined and creamy. Allow the filling to cool slightly to thicken.
Roll and Assemble the Poptarts: Divide the dough in half and roll each into a large square on a lightly floured surface. Cut each square into four rectangles. Spoon the cooled filling onto half of the rectangles, leaving a small border. Lightly brush edges with an egg wash and top with the remaining rectangles. Press the edges firmly together using a fork to seal each poptart. Continue until you have 8 to 10 poptarts.
Bake: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and place the assembled poptarts on it. Bake for 20 to 30 minutes until the edges are firm and the dough is cooked through.
Glaze and Garnish: While the poptarts are baking, whisk together powdered sugar and 1 to 2 tablespoons of cream to make a smooth glaze. Once the poptarts are out of the oven and slightly cooled, drizzle the glaze over the top and sprinkle with crushed candy cane pieces for a festive touch.

Notes

For a stronger mint flavor, you can add a few drops of peppermint extract to the filling.
Use cold butter for the dough to achieve flakier pastry layers.
The sourdough discard adds moisture and tenderness but can be substituted with milk or buttermilk if unavailable.
Make sure to seal the edges well to prevent filling leakage during baking.
Store the poptarts in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Chocolate poptarts, homemade poptarts, mint chocolate filling, chocolate pastry, breakfast pastry, dessert poptarts