Holidays Easter

Homemade Creme Egg Pop Tarts

Hannah Hoskins|March 15, 2016 4:32 pm EST

Homemade Creme Egg Pop Tarts

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The most nostalgic childhood treats are made even better by being stuffed with our favorite Creme Eggs.This recipe is courtesy of Layers of Happiness.

Servings

8

Ingredients

• 2 cup all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 3 ounce cream cheese, cut into 1 inch cubes
• 12 tablespoon unsalted butter, cut into small cubes
• 1 egg
• 2 tablespoon milk
• 24 mini creme eggs, roughly chopped
• 1 tablespoon all-purpose flour
• 1 egg
• 1 tablespoon milk
• 1/2 cup powdered sugar
• 1 tablespoon cocoa powder
• 2 tablespoon maple syrup
• 1 teaspoon water

Directions

1. In a food processor, pulse together the flour, salt, and sugar, until combined. Add the cream cheese and butter, and pulse until the mixture looks rough and crumbly.
2. In a small bowl, whisk together the egg and milk. Gradually add this to the dough, until the dough comes together into one ball.
3. Flour the work surface. Transfer the dough to the surface, and press it into a disc. Wrap the dough with plastic wrap and refrigerate for at least one hour, until firm.
4. When the dough is firm, unwrap it and cut it in half.
5. Preheat the oven to 350 degrees F.
6. Line a large baking sheet with parchment paper.
7. On a floured surface, dust both pieces of dough with extra flour, and flour the rolling pin. One piece at a time, roll out the dough into 12”x9” rectangles.
8. With a sharp knife, cut each sheet of dough in half lengthwise. Then cut each half in quarters widthwise. You should end up with 16 pieces of dough which measure roughly 3”x4 ½”.
9. In a small bowl, mix the flour and chopped Creme Eggs.
10. In a separate bowl, beat the egg and milk together. Brush this mixture over the sheets of dough.
11. Spoon 1 tablespoon of the Creme Egg mixture on to the center of 8 pieces of the dough, making sure to leave at least a ¼-inch border around the edge of the dough.
12. Carefully place one of the Creme Egg-free pieces of dough over a piece of dough with the Creme Egg filling on. Press the edges together with your fingers, and then crimp the edges with a fork. Repeat for the remaining pieces of dough.
13. Prick the top of the Pop Tarts a few times with a fork.
14. Using a spatula, gently transfer the tarts to the prepared baking sheet, making sure there is some space between each one.
15. Bake for 20-25 minutes, until crisp and golden.
16. In a small bowl, combine powdered sugar, cocoa powder, maple syrup, and water. Whisk until smooth. When the Pop Tarts are cooled, carefully pour the glaze on top of each one.
17. Set aside to let the glaze set for 30 minutes before serving.