Things are just getting too real for me.
Michael started his new job Sunday (which....he hates). In 2 weeks we'll be moving to Ohio. And my stress levels are through the roooof. So...in times of great stress...you sometimes just need to revert to childhood. That's where these breakfast pastries come in. They're like the poptarts I so loved from my youth but...homemade. From scratch. And filled with delicious chocolate peanut butter instead of that weird chemical-y strawberry filling that I adored for some reason (ok...cuz it's tasty. But when I read what's in it I fuhreeeak out!)
Comfort. With less guilt (cuz I mean...they're still full of butter and all that good stuff.)
These pastries are incredibly flaky and melt in your mouth. And then...obviously...chocolate peanut butter is heaven on earth. Michael had some of these before he left and he said he really liked them (he just wishes the choc pb had been spread throughout the pastry a little more evenly. I agree. So keep that in mind when assembling these lovelies.)
Now...I know making pastries from scratch might sound intimidating and time intensive. But these really weren't. They were ridiculously simple to throw together-the hardest part was rolling them out and assembling them, but that still wasn't difficult. So impress your friends. Impress your S.O. Impress your mom (Mother's Day is in less than a month!). Impress that random dude on the corner. Impress whoever you choose to share these with! And if you don't want to share?
Chocolate Peanut Butter Breakfast Pastries
Makes 9 pastries.
- 2 cups all purpose flour
- 1 tbsp. light brown sugar
- 3/4 tsp. salt
- 1 cup (or 16 tbsp. or 2 sticks) unsalted butter, softened
- 1 egg, beaten
- 1 and 1/2 tbsp. cold water
- 3/4 cup chocolate peanut butter (such as Dark Chocolate Dreams), chilled
- Optional-icing, powdered sugar, coarse sugar, etc. to top
- Preheat oven to 350F degrees and line a large baking sheet with parchment paper.
- In a large bowl combine the flour, sugar, and salt. Add in the butter and use your hands to crumble/cut it in until the mixture is dry and crumbly, resembling coarse crumbs.
- Add the egg and water and knead the dough until just combined.
- Divide the dough in half. Move on half to a floured surface and roll out into a large, 6"x10.5" rectangle that is about 1/8" thick. Slice off uneven edges and cut into 9 equal rectangles. Transfer the rectangles to the lined baking sheet. Repeat with the other half of dough, but don't transfer the second set of 9 rectangles yet.
- Spoon 2 tbsp. chocolate peanut butter over the 9 rectangles of dough on the baking sheet. Spread it evenly, leaving a small border of dough around the edges. Top with the other 9 dough rectangles. Use a fork to pinch the pastries closed around all the edges. Poke holes in the tops of the pastries with the fork to vent. Optional-sprinkle with coarse sugar.
- Bake 20-22 minutes, until golden brown. Cool 15 minutes. If desired, pipe on frosting or sprinkle with powdered sugar.
- Store in an airtight container for up to 1 week.
So flaky and buttery!