Chameleon Cold-Brew Pop Tarts
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.
Stir together flour, sugar and salt. Using a fork, smash in cold butter until it resembles coarse sand.
Mix in just enough Chameleon Cold-Brew until a dough ball forms, careful not to over mix.
Wrap dough in plastic wrap and refrigerate 30 minutes.
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.
Place 1 heaping tablespoon of filling on one end of the rectangle.
Brush the egg wash around the filling and fold the dry end over the end with filling.
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.
Repeat with remaining 7 rectangles and move pop tarts to baking sheet lined with parchment.
Chill pop tarts 20 minutes+ as your oven preheats to 400*F10. Bake for 20 – 25 minutes until golden. The darker they get they crunchier they will be. Let cool 5 – 10 minutes.
Make icing glaze by whisking together powdered sugar, cacao powder, and Chameleon Cold-Brew.
Spoon over the top of each pop tart and immediately add sprinkles. Let the icing dry and serve warm.