Ingredients
Equipment
Method
Day 1
Make the Pastry
- In a large mixing bowl, whisk together 425 g (3½ cups) all-purpose flour, 28 g (2 tbsp) light brown sugar, and 1½ tsp salt.
- Cut 340 g (1½ cups / 3 sticks) cold unsalted butter into small cubes. Add the butter to the flour mixture and use your hands to work it into the flour until you have pea-sized pieces throughout along with larger flat shards of butter.
- Stir 1½ tsp vanilla extract into 140–150 g (9–10 tbsp) ice water.
- Gradually add the water mixture to the flour mixture, tossing until the dough just begins to hold together when squeezed. Start with 140 g (9 tbsp) water and add more only if needed.
- Turn the dough out onto a lightly floured surface and press it into a rough rectangle.
- Fold the top third of the dough down toward the center, then fold the bottom third up over it, like folding a business letter.
- Divide into 2 equal rectangles, wrap tightly in plastic wrap, and refrigerate overnight.
Make the Pastry Cream
- Heat 240 g (1 cup) whole milk in a saucepan until steaming.
- In a bowl, whisk together 2 egg yolks, 45 g (3 tbsp + 1 tsp) granulated sugar, and 18 g (2 tbsp) cornstarch.
- Slowly whisk the hot milk into the yolk mixture.
- Return everything to the saucepan and cook over medium heat, whisking constantly, until thick and glossy.
- Remove from the heat and whisk in 28 g (2 tbsp) unsalted butter, 1 tsp vanilla extract, and a very small pinch of malted milk powder.
- Taste before adding additional malted milk powder. A little goes a long way and can easily overpower the Fudge Stripe flavor.
- Transfer to a bowl, press plastic wrap directly onto the surface, and refrigerate overnight.
Day 2
Roll and Cut the Dough
- Remove the chilled dough from the refrigerator.
- Roll each dough half slightly larger than 10 x 16 inches.
- Trim each piece into a clean 10 x 16-inch rectangle.
Cut each sheet into:
- 4 bottom rectangles measuring 4 x 5 inches
- 4 top rectangles measuring 4 x 5 inches
You should have:
- 8 rectangles from the first sheet
- 8 rectangles from the second sheet
for a total of:
- 16 pastry rectangles
- 8 finished pastries
- Transfer the rectangles to parchment-lined baking sheets and freeze for 30 minutes while preparing the filling.
Make the Fudge Ribbon
- Combine 60 g (⅓ cup chopped) milk chocolate, 45 g (3 tbsp) heavy cream, and a pinch of salt.
- Heat until smooth and glossy.
- Set aside to cool and thicken while preparing the filling.
Make the Cookie Butter
- Blend 220 g Fudge Stripe cookies (about 20–22 cookies) in a Nutribullet or small blender until finely ground.
- Transfer the crumbs to a bowl.
- Add 28 g (2 tbsp) melted unsalted butter, 40 g (2 tbsp) sweetened condensed milk, 30–45 g (2–3 tbsp) heavy cream, 1 tsp vanilla extract, and a pinch of salt.
- Mix until smooth and spreadable.
Make the Filling
- Add all of the cookie butter to a bowl.
- Fold in about half of the pastry cream.
- Taste and continue adding pastry cream until the filling reaches your preferred consistency and flavor.
- The Fudge Stripe cookie flavor should remain the dominant flavor.
Preheat the Oven
- Preheat the oven to 400°F (204°C).
Assemble the Pastries
- Place 8 bottom pastry rectangles onto parchment-lined baking sheets.
- Using a 2 tbsp cookie scoop, place 2 scoops of filling onto each pastry rectangle.
- Spread the filling into an even layer, leaving a border around the edges.
- Drizzle a ribbon of the fudge mixture over the filling.
- In a small bowl, whisk together 1 egg and 1 tsp water.
- Brush the borders lightly with the egg wash.
- Top with a second pastry rectangle.
- Use your fingers to gently press around the filling, removing any air pockets and sealing the edges.
- Crimp the edges with a small fork.
- Poke a few vent holes into the tops.
- Brush the tops lightly with additional egg wash.
Bake
- Bake at 400°F (204°C) for 20–23 minutes, checking at 20 minutes.
- The pastries should be golden brown and flaky.
- Cool on the baking sheet for about 10 minutes.
- Transfer to a cooling rack and cool completely.
Glaze and Finish
- In a bowl, whisk together 180 g (1½ cups) powdered sugar, 28–36 g (2–2½ tbsp) milk, ¾ tsp vanilla extract, and a pinch of salt until thick but spreadable.
- Spoon the glaze over the completely cooled pastries.
- Immediately top with 2–3 crumbled Fudge Stripe cookies.
- Allow the glaze to set before serving.
Notes
- Refrigerating the dough overnight is highly recommended. The dough becomes much easier to roll out and develops a noticeably flakier texture after a long chill.
- Be careful with the malted milk powder. Start with a very small pinch, taste, and add more only if needed. Too much can quickly overpower the Fudge Stripe flavor.
- The Fudge Stripe cookie butter should remain the dominant flavor in the filling. Add the pastry cream gradually until you achieve your preferred balance.
- Freezing the cut pastry rectangles for about 30 minutes before assembly helps keep the dough cold, prevents sticking, and creates flakier layers.
- Rolling each dough half slightly larger than 10 x 16 inches and trimming to a clean 10 x 16-inch rectangle provides enough dough for 8 pastries with clean edges and minimal waste.
- Top with crumbled Fudge Stripe cookies immediately after glazing so the crumbs adhere properly.
Storage
Room Temperature
Store glazed pastries in an airtight container at room temperature for up to 2 days. The pastry will remain flaky, though the glaze may soften slightly over time.Refrigerator
Store in an airtight container in the refrigerator for up to 5 days. For the best texture, allow the pastries to come to room temperature before serving.Freezer
Freeze the baked, unglazed pastries in an airtight container or freezer bag for up to 2 months. Thaw overnight in the refrigerator or at room temperature, then glaze and garnish before serving.Make Ahead
Day 1
- Make the pastry dough.
- Make the pastry cream.
Day 2
- Roll and cut the dough.
- Prepare the fudge ribbon.
- Make the cookie butter filling.
- Assemble, bake, glaze, and serve.