Ingredients for - Dulce De Leche Pastry Pockets
How to cook deliciously - Dulce De Leche Pastry Pockets
1. Stage
Make pastry: In food processor, combine 2 cups flour, cocoa powder, powdered sugar, and salt, and pulse until combined. Add butter and pulse until it forms small homogenous crumbs. (It won't be a cohesive dough at this point.) Add ¼ cup ice water and pulse until dough can easily squish together, adding more water if needed, 1 tablespoon at a time. It should be the texture of Play-Doh.
2. Stage
On a piece of plastic wrap, flatten dough into a rectangle and cover completely. Refrigerate 30 minutes.
3. Stage
Preheat oven to 400° and line two baking sheets with parchment paper. On a generously floured surface, roll dough into a 10"-x-20" rectangle about ⅛" thick. Cut dough into thirds lengthwise, then cut each row into 8 rectangles to get 24 rectangles total, each about 3 ¼"-x-2 ½".
4. Stage
Place 12 rectangles on baking sheets and brush borders with egg wash. Spoon 1 tablespoon dulce de leche into the center of each. Top with remaining rectangles and pinch together edges. Press the tines of a fork around all sides of each pocket to seal pastry pieces together. Brush tops with egg wash.
5. Stage
Bake until pastry is cooked through and slightly golden on the bottom, 15 to 18 minutes. Let cool.
6. Stage
Make topping: In a medium bowl, whisk together cream cheese, the remaining 2 tablespoons dulce de leche, and powdered sugar. Add heavy cream until topping is desired consistency.
7. Stage
Spread topping onto cooled pastry pockets, and sprinkle with flaky sea salt.
