I do not buy Oreos. Why? Because I will eat them all. I cannot have Oreos in my house — not like, because I can't, but because they like, can't be in my house, because they will just be in my stomach.
But I decided to take a gamble to make these pop tarts. Why? Because I saw the boxed version of them at the store the other day and was like, well, obviously I need to make those, and then I got on the internet and saw that no one had made them. How is that even possible? I thought literally everything was on the internet.
Well, it is now. You're welcome and I'm sorry. Both for the amount of pop tarts you're going to consume and the ensuing leftover Oreos.
For the pop tarts:
- Two sheets of store-bought pie crust (or make your own! This one will be chocolate)
- 2 T cocoa
- 3 tsp powdered sugar
- 8 oz. cream cheese, softened
- 1/4 cup powdered sugar
- 8-10 crushed Oreo cookies
- 1 egg
- 1 T water
For the topping:
- 1 cup powdered sugar
- 1/4 tsp vanilla
- 1 T milk
- 5 crushed Oreo cookies (scrape out the filling. And eat it)
- If you're making your own chocolate pie dough from scratch, you can skip this step. Remove the pie dough from the packaging and roll it out. For each crust, add 1 T cocoa and 1 1/2 tsp powdered sugar directly to the top of the pie dough and then fold the dough in half, and then in half again. Then ball the dough up and start kneading it, working the cocoa in. The dough will act like it's falling apart at first, but just keep kneading it and it will come together. Once the cocoa is dispersed evenly, roll it out with a rolling pin to its original thinness.
- Preheat the oven to 350F/180C. Cut the pie dough into rectangles. Make sure you create an even number. Ball and re-roll the dough out until you've used it all. I can usually get 12 rectangles out of 2 sheets of pie crust.
- In a bowl, combine cream cheese, powdered sugar and Oreos. In a small bowl, combine the egg and water. Brush the egg wash onto all of your pie crust rectangles, laying them on parchment paper on a cookie sheet.
- Spoon the cream cheese mixture onto half of the rectangles, on top of the egg wash. I use about 3-4 T, leaving a space around the perimeter. Then, cover the cream cheese with the each of the leftover pie crusts, egg wash side down, pressing gently along the sides to seal. Gently flatten the portion of the crust with the filling with your palm.
- Using a fork, seal the tarts on all four sides. Vent the top of the tarts with the fork, poking it a few times. Brush tops with the remaining egg wash.
- Place the pop tarts in the oven and bake for 15-20 minutes. Meanwhile, make the topping.
- Mix powdered sugar, vanilla and milk together in a small bowl. If you think your mixture is too thick, you can add milk one teaspoon at a time until you reach the desired consistency.
- Once pop tarts have been removed from the oven, set them out to cool. Then, top with topping. I usually pour it over them or spoon it out evenly over the pop tart. Add the crushed Oreo cookies before the topping settles. Eat and enjoy!
Photos & text © Katie Currid, 2016. All rights reserved.