Dulce de Leche Puff Pastry Pockets

Step 1: Make the Pastry Dough

1. Combine Dry Ingredients:

   • In a food processor, add 2 cups all-purpose flour, 1/4 cup cocoa powder, 1/4 cup powdered sugar, and 1/4 tsp kosher salt. Pulse until all ingredients are well combined. The mixture will be dry and powdery at this point.

2. Add Cold Butter:

   • Cut 1 cup (2 sticks) cold butter into small ½-inch pieces and add them to the food processor. Pulse until the butter is incorporated into the dry mixture, forming small, even crumbs. The mixture should look like coarse sand or small pebbles.

3. Add Ice Water:

   • Gradually add ¼ cup + 2 tbsp ice water, pulsing between additions. Keep pulsing until the dough starts to come together. The dough should be soft and squishy, similar to the texture of Play-Doh. If the dough still seems dry, add more water, 1 tablespoon at a time, until it holds together when pressed.

Step 2: Chill the Dough

1. Shape and Wrap Dough:
   • Turn the dough out onto a piece of plastic wrap. Use your hands to flatten it into a rough rectangle shape (about 1 inch thick).
2. Chill:
   • Wrap the dough tightly in the plastic wrap and place it in the refrigerator to chill for at least 30 minutes. Chilling helps the dough firm up and makes it easier to roll out.

Step 3: Prepare the Oven & Roll Dough

1. Preheat the Oven:

   • While the dough is chilling, preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper to prevent sticking and make cleanup easier.

2. Roll Out the Dough:

   • After the dough has chilled, remove it from the fridge and place it on a generously floured surface. Using a rolling pin, roll the dough into a 10"x20" rectangle, making sure it’s about ⅛ inch thick.

3. Cut the Dough:

   • First, cut the dough lengthwise into 3 equal strips (each about 3 ¼ inches wide). Then, cut each strip into 8 rectangles, resulting in a total of 24 rectangles (approximately 3 ¼"x2 ½" each).

Step 4: Assemble the Pastry Pockets

1. Prepare the Egg Wash:

   • In a small bowl, whisk together 1 egg and 1 tablespoon water to create the egg wash. This will help the pastry pockets get a golden, shiny finish.

2. Fill the Pastry Pockets:

   • Place 12 of the dough rectangles on the prepared baking sheets. Brush the edges of each rectangle with the egg wash using a pastry brush.
   • Spoon 1 tablespoon of chilled dulce de leche into the center of each of these 12 rectangles. Be careful not to overfill them; you want just enough to create a creamy center.

3. Top the Pastries:

   • Place the remaining 12 dough rectangles over the filled ones. Gently press down on the edges to seal the pockets. You can use your fingers or the tines of a fork to press around the edges of each pocket, ensuring they are sealed tightly to prevent the filling from leaking out.

4. Finish with Egg Wash:

   • Once the pockets are sealed, brush the tops with the remaining egg wash. This will help them turn golden brown and glossy when baked.

Step 5: Bake the Pastry Pockets

1. Bake:

   • Place the baking sheets in the preheated oven and bake for 15-18 minutes, or until the pastry is golden brown and slightly puffed up. Keep an eye on them, as baking times can vary depending on your oven.
   • The bottoms should be lightly golden, and the tops will have a beautiful shine.

2. Cool:

   • Once baked, remove the pockets from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Step 6: Make the Topping

1. Whisk Filling Ingredients:

   • In a medium bowl, whisk together 3 tablespoons softened cream cheese, 2 tablespoons of dulce de leche, and 3 tablespoons powdered sugar. Mix until smooth and creamy.

2. Adjust Consistency:

   • Gradually add 1-2 tablespoons of heavy cream to the mixture, stirring until you reach your desired consistency. It should be thick but spreadable, similar to frosting.

Step 7: Finish the Pastry Pockets

1. Spread the Topping:

   • Once the pastry pockets have cooled, spread a generous amount of the cream cheese topping on each one. You can use a spatula or the back of a spoon to evenly spread the topping.

2. Sprinkle with Sea Salt:

   • Finish by sprinkling a pinch of flaky sea salt on top of each pastry pocket for a burst of flavor and a touch of elegance.

Enjoy!

Your homemade Chocolate Pastry Pockets with Dulce de Leche are now ready to enjoy! They make the perfect treat for dessert, a special snack, or even a holiday indulgence. The combination of rich, flaky pastry, creamy dulce de leche, and sweet cream cheese topping is simply irresistible!