Serving Size: Makes 6-8 Poptarts, depending on how good you are with dough. If you want to make more, just double the dough. You should have plenty of chocolate filling.
1 ½ cup all purpose flour
1 stick of butter, cubed (keep cold right until using it)
½ tsp kosher salt
¼ cup confectioner’s sugar
1 egg for the dough, 1 egg for eggwash
In a food processor or multi-blade blender, pulse all the ingredients a few times until crumbly balls start to form.
Remove the dough and using your hands, form it into a ball. Chill for at least one hour or overnight. It’s best/easiest to work with when it’s fresh. It’d be smart to make the dough and let it chill while you work on the chocolate filling.
1 tbsp butter
5 oz 60% cocoa chocolate chips (half the bag or about 3/4 cup)
1/4 cup evaporated milk
½ cup Rogue Double Chocolate Stout
3 tbsp sugar
½ tbsp corn starch
My pictures show more – I made a large batch (double this recipe) of chocolate filling because I was experimenting until I found the best way to make the dough.
First, melt the butter in a large pan. Next, add the rest of the ingredients and slowly melt on low heat, whisking constantly. Cook for about 5-8 minutes, until everything is well dissolved. Pour the mixture into a bowl and refrigerate for a few hours, until stiff.
Preheat the oven to 400°F. On a very well floured surface, roll out the dough into thin slices, about 1/8 of an inch thick, maybe even a little less. When the dough warms up, the butter starts to become sticky and it is hard to work with so I want to stress that you need to keep things well floured and work quickly. I’m horrible at working with dough so this project literally ruined my kitchen – as you can see from my disaster picture.
Cut the rolled out dough into rectangles and then spoon some chocolate filling on one slice and top with a not-chocolated-slice.
Press down the edges with your fingers or a fork but whatever you do – make sure it is completely sealed. My first batch was basically a chocolate explosion because they all leaked.
Stab a few holes in the top of each poptart with a knife. Then, brush an eggwash (whisk an egg in a bowl) on the top.
Lay them out on a greased baking sheet and cook in the oven for 15-20 minutes, until the edges start to brown a bit. When they are finished – you have homemade poptarts! Serve with Rogue’s Double Chocolate Stout for best results.