Pistachio Filled Chocolate Pop Tarts

INGREDIENTS:

For the filling:

1 cup Amoretti Pistachio Paste

1/3 cup mascarpone cheese

1/2 teaspoon vanilla extract

For the crust:

2 cups all-purpose flour

3/4 teaspoon salt

1/2 cup cocoa powder

1/3 cup sugar

1/4 cup cornstarch

2 sticks butter, cut into small cubes

3/4 cup cold water

extra cocoa powder for dusting work surface

For the glaze:

1 1/3 cup powdered sugar

2 tablespoon + 1 teaspoon milk

1/4 teaspoon almond extract

1/4 teaspoon green gel food coloring

Fort stenciling:

cookie stencil of choice

powdered sugar

INSTRUCTIONS:

Make pie crust: Add flour, salt, cocoa powder, sugar, and cornstarch into a food processor bowl and pulse a few times to combine. Add butter. Pulse just until butter is the size of peas.

With the food processor on, pour most of the water through the feed tube. Stop the processor when a ball starts to form. Pick up a quarter size sample with your hand and squeeze. If it holds to together, it is done. If the mixture crumbles, add the remaining water as you give it a few pulse. Pay attention not to overmix as it results in a tough crust.

Turn the dough onto a plastic wrap and form into one inch thick rectangle. If it is slightly crumbly, knead the dough for a few seconds. Wrap in plastic wrap and chill at least 30 minutes.

For the filling: the pistachio paste may be firm. Microwave for 15-20 seconds to soften slightly. Combine with mascarpone cheese and vanilla extract in a small bow. Blend until smooth.

Preheat oven to 375° F.

Remove the chilled dough from the refrigerator. Lightly dust a work surface with cocoa. Lightly dust the top of the dough with cocoa. Roll pie crust into 16 x 20 inch rectangle. Cut into sixteen 3 1/2-inch x 4 1/2-inch rectangle.

Place 2 tablespoons of the pistachio filling into the center of eight of the rectangles. Spread filling evenly, avoiding the outer 1/4-inch. Cover each with the remaining rectangles. Press edges to seal. Press edges closed with tines of a fork. Make several small slits on the top for air vents.

Transfer pop tarts to a prepared baking sheet. Bake for 18-22 minutes. Allow to cool before adding glaze.

Combine all of the glaze ingredients, except for the food coloring, until smooth. Glaze should be easily spreadable, the consistency of really thick syrup. If too thick, add a few drops of milk. If too thin add more powdered sugar by the teaspoonful. Spread some glaze over the top of each pop tart. Allow to firm up prior to adding stenciling. For faster setting, refrigerate.

To add a stenciling design. Place a cookie stencil over the top of a pop tart. Place powdered sugar in a small hand held sieve. Shake over stencil. Lift up stencil.

Makes 8 pop tarts.

Recipe Notes:

For best results, chill all ingredients prior to making out dough.
If mixing by hand, use a pastry cutter to work the shortening and butter into the flour mixture. Stop when butter is the size of peas. Slowly add water, one tablespoon at a time, using a rubber spatula or wooden spoon to mix. When the dough looks clumpy, moist but not wet, pour onto a lightly floured work surface. Form the dough into 1-inch thick disc. Wrap in plastic wrap. Chill at least 30 minutes.
Add a tiny pin size drop of red gel food coloring to tone down the brightness of green, optional.