Tag Archives: Pastry

Deux Dark-Chocolate-Stuffed Crescents

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In the spirit of all things faux-French, I had a rich and chocolate-y strike of insight…

Take new beloved pastry dough recipe. Fill with my favorite ingredient: dark chocolate.

If you remember my Healthified Pop Tarts recipe, you remember how impressed I was with the consistency and melt-in-your-mouth goodness of the dough.

I contemplated a chocolate-stuffed pop tart, but where’s the challenge in that? It would have been practically the same. So if you want a chocolate-filled pop tart, simply follow the recipe below and fill as you please.

But if you want to take a culinary trip abroad (well, sort of), try the same recipe with the following modifications:

1. Roll out dough and form into two triangles.

2. Use a pizza cutter to remove rough edges.

3. Place chocolate of choice on top of the triangles, keeping the chips a half inch or so from the sides.

4. Roll into crescents and lose yourself in some French folk music while you bake.

Recipe For Pastry Dough:

  • 1 T + 1/4 cup whole wheat flour
  • 1 t baking stevia
  • pinch of salt
  • 2 t plain Chobani Greek Yogurt
  • 1.5 t vegan butter, diced at refrigerator temp.
  • 1.5  T non-dairy milk
Directions:
  1. In a mixer combine flours, Stevia, and salt.
  2. Slowly add in milk and Chobani
  3. Beat in butter until thick. (You may have to add more flour if your butter is warm)
  4. Roll up dough and wrap it with plastic wrap.
  5. Place in refrigerator until ready to use.
  6. After all the fillings are prepared take the dough out of the refrigerator and roll out into a thin crust. Cut into 2x2in squares. Before you stack the dough make sure to sprinkle with flour to prevent sticking.
  7. Lay a sheet of wax paper onto a baking sheet and spray with Pam. Lay twelve of the dough sheets onto the pan. Add the fillings on top.
  8. Take the tips of the fork and press down the edges. Working with this dough is kind of like working with clay. The score marks will help the sides stick.
  9. Bake at 350 degrees for 7-8 minutes. Remove when the pastries are golden brown.
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