Entrees
Entrees

Chameleon Cold-Brew Pop Tarts

Chameleon Cold-Brew Pop Tarts
Level
Intermediate
Prep
20 minutes
Cook
20 minutes
Servings
Makes 8 servings
  • Your morning coffee and pastry are now one with this scrumptious Chameleon Cold-Brew Pop Tart recipe! Enjoy the sweetness of chocolate and the kick of cold brew coffee.

Key Ingredients

Cold Brew Concentrates
Black Cold Brew Coffee Concentrate
32 oz. Bottle

Ingredients

  • 2 1⁄2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon sea salt
  • 1 cup (2 sticks) butter, cold & cubed
  • 2⁄3 cup cold Chameleon Cold-Brew Black Coffee Concentrate
  • Egg wash (egg mixed with water)
  • 1⁄2 cup dark chocolate chips or your filling of choice
  • ICING GLAZE:
  • 3⁄4 cup powdered sugar
  • 1⁄4 cup cocoa powder
  • 2 tablespoons Chameleon Cold-Brew Black Coffee Concentrate
  • Chocolate sprinkles

Make It

Step 1

Stir together flour, sugar and salt. Using a fork, smash in cold butter until it resembles coarse sand.

Step 2

Mix in just enough Chameleon Cold-Brew until a dough ball forms, careful not to over mix.

Step 3

Wrap dough in plastic wrap and refrigerate 30 minutes.

Step 4

Roll out your dough on floured surface until 1⁄8 inch thick. Using a pizza cutter, cut into 8, 3“x8” rectangles, keeping it as cold as possible the whole time.

Step 5

Place 1 heaping tablespoon of filling on one end of the rectangle.

Step 6

Brush the egg wash around the filling and fold the dry end over the end with filling.

Step 7

Seal all 4 edges by crimping with a fork and poke holes in the top of your pastry to let steam escape. Then brush the top with egg wash.

Step 8

Repeat with remaining 7 rectangles and move pop tarts to baking sheet lined with parchment.

Step 9

Chill pop tarts 20 minutes+ as your oven preheats to 400° F. Bake for 20 – 25 minutes until golden. The darker they get they crunchier they will be. Let cool 5 – 10 minutes.

Step 10

Make icing glaze by whisking together powdered sugar, cacao powder, and Chameleon Cold-Brew.

Step 11

Spoon over the top of each pop tart and immediately add sprinkles. Let the icing dry and serve warm.

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