Chocolate Peanut Butter Pastry Puffs

November 23, 2016

When Sarah and I first set out to make this recipe, we had "homemade vegan pop tarts" in mind. Well, anyone with eyes and a mouth can tell that these are no pop tarts. Maybe there is a perfect way to re-create the pop tart taste, texture and look, but these aren't it. However, through the process of exploring this recipe I discovered one thing: who cares? So these don't look or feel like pop tarts, who cares? They're flat out delicious, easy to make, and customizable.

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Chocolate Peanut Butter Pastry Puffs

by The Surznick Common Room November-23-2016

A delicious, flaky, sweet dessert stuffed with vegan chocolate and peanut butter goodness.

Ingredients

2 puff pastry sheets (1 box)
3/4 cup peanut butter
1 cup vegan chocolate chips
Almond milk
Flour

Instructions

1. Thaw your puff pastry sheets (about 40 minutes at room temperature.) Preheat oven to 400°.2. On a lightly floured surface, roll out puff pastry sheet. Cut into three strips (where the seams are) and then cut each strip in half. You will have 6 small rectangles.3. Top one sheet with about 2 tbsp. peanut butter and 2 tbsp. chocolate chips. Cover with another sheet and use a fork to dress the edges together.4. Continue with remaining puff pastry. You will make 6 pastries total. Brush each with an almond milk wash.5. Bake for 20 minutes or until puffed and golden brown.6. While pastries are baking, melt remaining 1/4 cup chocolate chips and 1 tbsp. almond milk in a microwave-safe bowl. Stir every 20 seconds until fully melted. Drizzle over pastries once they are finished baking.

Details

Prep time: 45 mins Cook time: 20 mins Total time: 1 hour 5 mins Yield: 6 Pastries

These are best fresh out of the oven, but they're pretty decadent so you'll likely have leftovers. I'm pretty sure Sarah put her personal tastes aside when she suggested that we make these peanut butter and chocolate flavor (a Nick must) but you could easily fill these with anything! Fruit pie fillings, savory fillings like cream cheese and chives, spinach and artichoke, spinach and feta, pizza fillings (wwwhhaaaa????...) the possibilities are endless.