Chocolate Pastry

1. In a large bowl, whisk together the flour, cocoa powder, and sugar.
2. Add in your cold cubes of butter and use your hands to work it into the dough. Smoosh the butter between your fingers to bind it with the flour mixture. Do this until you reach a wet sand consistency with a few butter chunks.
3. Add in 1/2 cup of ice cold water and mix it in with either your hands or a wooden spoon…depending on how messy you wanna get! Mix until you can form a large ball with the dough. If you find that your dough still isn’t coming together, add 1 tbsp of water at a time until you get there. I don’t recommend going over 2 tbsp.
4. Leave the dough in the bowl and place it in the refrigerator for 5-10 minutes while you clear enough space to roll out the dough.
5. On a well floured surface with a floured rolling pin, roll the dough until it’s about 1/8 inch thick. Cut out 3×5″ rectangles and place them on a small cookie sheet. then pop them in the fridge. 
6. Gather the scraps and roll out the dough 2 more times to get as many rectangles as you can. Don’t do more than 3 rolls. You should be left with 12-14 rectangles total. Place them in the fridge for 10 minutes. You can layer them on top of each other if needed.

Cookies and Cream Filling

1. Make the filling by mixing together the cream cheese and powdered sugar. Mash with a fork and then mix once it becomes softened. Then gently fold in the crushed Oreo cookies.
2. Preheat the oven to 350F and pair up the rectangles to similar sizes. Use about 2 tbsp worth of filling and place it in the middle of half of the rectangles. Leave about 1/4 inch around the edge.
3. Place the other rectangles on top of the filled ones. Crimp the edges and pierce the tops with a fork. Place them on a large baking pan lined with parchment paper. You should leave a little bit of space between each for an even flow of heat. My batch made 7 and I was able to fit all of them on one large pan.
4. Bake for 10-12 minutes or until the edges become slightly firm and the center is no longer shiny.
5. Carefully transfer them to a cooling rack to firm up. They might be a little floppy fresh from the oven but don’t worry! They won’t stay that way.

Icing

1. Whisk together the powdered sugar, milk, and vanilla. If it’s too thin, add more powdered sugar. If it’s too thick, add a little more milk. We’re looking for an Elmer’s glue-type consistency. 
2. Spoon the icing onto the pop tarts after they’ve cooled. Top with the crushed Oreo cookies. Enjoy!