Chocolate Dough

1. Preheat oven to 350º F.
2. Whisk together the flour, cocoa powder, sugar, and salt in a large bowl.
3. Blend the chilled butter into the flour mixture with your hands or a pastry blender until the butter is about pea sized.
4. Pour the water over the flour mixture and stir together until it begins to form into a dough.
5. Form the dough into a disk, wrap in plastic wrap, and chill for 20-30 minutes.
6. Roll the dough out onto a lightly floured surface until it is about 1/8" thick. Using a ruler and a pastry roller or pizza cutter, cut the dough to 9" x 12".
7. On the 12" side, cut it into thirds so that each column measures about 4" wide.
8. Turn the rectangle 90 degrees to the 9" side and cut it in half so that there are now six rectangles each measuring 4.5" x 4.”
9. Place the six rectangles on a parchment lined baking sheet and place back into the fridge to chill for another 15-20 minutes.
10. While the dough chills, cream together the cream cheese, powdered sugar, and finely crushed Oreos. Transfer to a pastry bag.
11. Whisk together the egg and water to make the egg wash.
12. Gently pipe the cookies and cream filing into the center of three of the rectangles, making sure to divide it evenly and keep it as close to the centers as possible. Spread it out with an offset spatula or butter knife.
13. Brush one side of the remaining three rectangles with egg wash and place the egg wash side down over the cookies and cream filling, pressing down around it gently to seal in the filling. Wipe up any filling that leaks out.
14. Place the cookie sheet back into the fridge to let the pop tarts chill slightly.
15. Use a fork and gently press down around the edges of each pop tart to crimp them and fully seal each side. You can gently trim any excess or uneven edges.
16. Poke holes in the top of each pop tart with a toothpick or fork. Bake the pop tarts for 35-37 minutes. Let them cool on the baking sheet for 10 minutes before moving them to a cooling rack.

Vanilla Icing

1. Sift powdered sugar and meringue powder into a large bowl. Add milk and vanilla mix together until combined.
2. Transfer the frosting to a piping bag and carefully pipe the frosting onto each pop tart without getting too close to the edge. Gently shake the pop tart to let the frosting settle. Use an offset spatula to smooth it out if needed. Top with finely crushed Oreo cookies before the icing sets. Enjoy!