Creamy Oreo Pop Tarts
Homemade cookies and cream pop tarts with a rich chocolate pastry crust, a creamy Oreo cheesecake-style filling, and a thick vanilla glaze finished with crushed cookies.
Equipment
- baking sheet
Ingredients
Chocolate Pastry
- 3½ cups all-purpose flour, minus about 1 tablespoon
- ⅓ cup unsweetened cocoa powder
- 3 tablespoons granulated sugar
- ½ teaspoon salt
- 14 tablespoons unsalted butter, very cold, cubed
- ½ cup ice-cold water, plus 1-2 tablespoons if needed
Cookies and Cream Filling
- 8 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 10 Oreo cookies, crushed
Icing
- 2 cups powdered sugar
- 3 tablespoons milk, plus more as needed
- ½ teaspoon vanilla extract
- 6 Oreo cookies, crushed, for topping
Instructions
Make the Chocolate Pastry
- Whisk the flour, cocoa powder, sugar, and salt together in a large bowl.3½ cups all-purpose flour, ⅓ cup unsweetened cocoa powder, 3 tablespoons granulated sugar, ½ teaspoon salt
- Cut the cold butter into the flour mixture with your fingers or a pastry cutter until it looks like coarse sand with a few pea-sized bits of butter left.14 tablespoons unsalted butter
- Add the ice water and mix gently just until the dough starts to come together. If it's still too dry, add more cold water a tablespoon at a time, up to 2 extra tablespoons.½ cup ice-cold water
- Shape the dough into a rough ball, cover, and chill for about 10 minutes.
- On a lightly floured surface, roll the dough out to about ⅛ inch thick.
- Cut into roughly 3x5-inch rectangles and transfer to a parchment-lined tray.
- Gather the scraps and reroll up to two more times, aiming for about 12-14 rectangles total.
- Chill the rectangles for another 10 minutes while you make the filling.
Make the Cookies and Cream Filling
- Beat the softened cream cheese, powdered sugar, and vanilla together until smooth and creamy.8 ounces cream cheese, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract
- Fold in the crushed Oreos until evenly mixed in.10 Oreo cookies
Assemble the Pop Tarts
- Preheat the oven to 350°F (175°C).
- Match the pastry rectangles up by size into pairs.
- Spoon about 1½-2 tablespoons of filling onto the center of half the rectangles, leaving roughly a ½-inch border of bare pastry around the edges.
- Lightly brush the bare edges with water or beaten egg.
- Top each with a second rectangle, press gently to push out any air pockets, then seal and crimp the edges firmly with a fork.
- Poke a few fork holes in the top of each pop tart to vent steam.
- Move the assembled pop tarts to a parchment-lined baking sheet and chill for 10-15 minutes before baking.
- Bake for 14-18 minutes, checking around the 12-minute mark. They're done when the pastry looks dry and set with firm edges and no shiny raw dough showing.
- Let them cool on the pan for a few minutes, then move to a wire rack to cool completely before icing.
Make the Icing
- Whisk the powdered sugar, milk, and vanilla together until thick and smooth.2 cups powdered sugar, 3 tablespoons milk, ½ teaspoon vanilla extract
- Adjust the consistency as needed: more milk a teaspoon at a time if it's too thick, or more powdered sugar if it's too thin. You want a thick glaze that won't immediately run off.3 tablespoons milk, 2 cups powdered sugar
- Spread the icing over the fully cooled pop tarts.
- Sprinkle the crushed Oreos on top right away, before the icing sets.6 Oreo cookies
- Let the icing firm up a bit before serving.
Notes
- Filling Tip: Leave some Oreo pieces a little chunky and use about 1½-2 tablespoons of filling per pop tart so it stays visible when you cut in.
- Cold Dough Tip: Keep the butter and dough as cold as possible. Chilling the assembled pop tarts before baking helps them hold their shape.
- Sealing Tip: Don't overfill. A full ½-inch border makes sealing easier and helps keep the filling from leaking out.
- Rescue Tip: If the dough turns soft while you're working with it, put it back in the fridge for 5-10 minutes before continuing.
Tried this recipe?Let us know how it was!