Recipe: SALTED CARAMEL AND CHOCOLATE PASTRY SQUARES
We all love a Pop Tart. A terribly naughty breakfast treat or an indulgent snack. They come in all shapes and flavours but have you ever thought about baking them at home? We fancied a salted caramel version because we really believe the shelves are lacking in them. Here's our recipe made with love and care just for your mouth.
For The Pastry
- 220 g plain flour
- 50 g wholewheat flour
- 1 tbsp caster sugar
- 1 tsp salt
- 225 g unsalted butter, cubed
- 1 large egg
- 3 tbsp whole milk
- 1 beaten egg
For The Filling
- 250 g dulce de leche
- 1/2 tsp sea salt
- 25 g chopped hazelnuts, toasted
- 50 g chocolate chips
MAKE THE DOUGH
In a large mixing bowl combine the flours, sugar and salt. Rub the cold butter in to get a breadcrumb consistency.
Whisk the egg into the milk, then stir it into the dry ingredients to form a dough.
Chill the dough in the fridge for 30 minutes.
MAKE THE FILLING
Meanwhile, in a small bowl mix the dulce de leche, salt, hazelnuts and chocolate chips.
ROLL THE SLICE THE PASTRY
Cut the dough in half and on a floured surface, roll out into a rectangle about 5mm thick.
Slice each rectangle into thirds lengthways, down the middle.
Cut across into thirds to get 9 squares from each half.
ASSEMBLE THE PASTRIES
Brush all of the pastry with the beaten egg. Place a tablespoon of filling onto half of the pastry rectangles then gently drape the others over the top, egg wash side down.
Press the pastry down around the filling then press around the edges with a fork. Repeat for all of the pastry!
CHILL, BAKE AND SERVE
Transfer the pastries onto a baking tray lined with greaseproof paper. Poke holes in the top of the pastry to allow steam to escape.
Chill the pastries for another 30 minutes.
Preheat the oven to 180ºC.
Bake the pastries for 25 minutes, then remove and cool for 10 minutes.
Drizzle with icing and dig in while they’re warm!
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