https://www.delish.com/cooking/recipe-ideas/a35647316/dulce-de-leche-pastry-pockets-recipe/
| Ingredients—Pastry · 2 cups all purpose flour · 1/4 cup cocoa powder · 1/4 cup icing sugar · 1/4 teaspoon salt · 1 cup cold butter cut into 1/2 inch pieces · 1/4 cup ice water Ingredients—Filling and Topping · Egg wash · 3/4 cup thick dulce de leche chilled · 3 tablespoon cream cheese softened · 3 tablespoon icing sugar · 1 to 2 tablespoon heavy cream · Flaky salt |
| Instructions 1) In a bowl combine the flour, cocoa powder, and salt and mix until combined. Add butter and mix until it forms small homogenous crumbs. Add the ice water and mix until dough can easily be squished together, adding more water if needed. It should be the texture of Play-Doh. 2) On a piece of plastic wrap, flatten dough into a rectangle and cover completely refrigerate for 30 minutes. 3) Preheat oven to 200 degrees and line two baking sheets with parchment paper. On a generously floured surface, roll dough into a 10” x 20” rectangle about 1/8” thick. Cut dough into thirds lengthwise, then cut each row into 8 rectangles to get 24 rectangles total, each about 3 1/4” x 2 1/2”. 4) Place the 12 rectangles on baking sheets and brush borders with egg wash. Spoon 1 tablespoon ducle de leche into the centre of each. Top with remaining rectangles and pinch together the edges. Press the tines of a fork around all sides of each pocket to seal pastry pieces together. Brush tops with egg wash. 5) Bake until pastry is cooked through and slightly golden on the bottom 15 to 18 minutes. Let it cool. 6) In a medium bowl, whisk together cream cheese, 2 tablespoons dulche de leche and icing sugar. Add heavy cream until topping is desired consistency. 7) Spread topping onto cooled pastry pockets and sprinkle with flaky sea salt. |
Grand Prix Plates: A Culinary Tour of F1 Nations 
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