Dough 

Combine flour, sugar, cocoa powder, and salt in a medium mixing bowl.

Add Crystal Margarine and work into the flour mixture until it is crumbly. 

Chef’s Tip: Your fingers are the best tools for this step! 

In a separate bowl, whisk together the whole egg, egg yolk, vanilla extract, and water. 

Pour the wet ingredients over flour mixture and knead into a smooth dough.  

Once kneaded, press dough into a ball, wrap in plastic wrap and place in the fridge for 20 minutes. 

 

Fudge Filling 

Place chocolate in a microwave-safe bowl and microwave in 10 second intervals, making sure to stir in between, until chocolate is melted. 

Add heavy cream, Crystal Margarine, and honey, stir until smooth. 

Let the fudge filling sit at room temperature for about 30 minutes to firm up.

 

Assembly 

Preheat oven to 400°F. 

While the fudge filling is sitting, remove dough from fridge and place on a well-floured table. 

Roll the dough into a rectangle slightly larger than 16″x9″. 

Chef’s Tip: This dough is forgiving; any rips or cracks can be pressed back together with dough scraps from the edges.  

Cut the dough into twelve 4″x 3″ rectangles, these will be the tops and bottoms of the pastry pockets. 

To assemble the pockets, place a heaping tablespoon of fudge filling into the center of a dough rectangle, and place a second rectangle on top. 

Gently pinch the dough together and crimp with the edges of a fork, making sure the top and bottom are fully attached.  

Repeat this process with the remaining dough and filling.  

Place assembled pastries onto a parchment lined sheet pan and bake for about 12 minutes, or until pastry is crisp 

Remove from oven and let cool completely. 

Stir the icing sugar, cocoa powder, and water together to make a thick glaze that just barely flows off a spoon 

Spread the glaze on top of a pastry pocket and cover with sprinkles, repeat with the remaining pastries.