Chocolate Breakfast Pastries

Ingredients

• 2 cups all purpose flour
• 1 tbsp. light brown sugar
• 3/4 tsp. salt
• 1 cup (or 16 tbsp. or 2 sticks) unsalted butter, softened
• 1 egg, beaten
• 1 and 1/2 tbsp. cold water
• 3/4 cup chocolate peanut butter (such as Dark Chocolate Dreams), chilled
• Optional-icing, powdered sugar, coarse sugar, etc. to top

Directions

1. Preheat oven to 350F degrees and line a large baking sheet with parchment paper.
2. In a large bowl combine the flour, sugar, and salt. Add in the butter and use your hands to crumble/cut it in until the mixture is dry and crumbly, resembling coarse crumbs.
3. Add the egg and water and knead the dough until just combined.
4. Divide the dough in half. Move on half to a floured surface and roll out into a large, 6"x10.5" rectangle that is about 1/8" thick. Slice off uneven edges and cut into 9 equal rectangles. Transfer the rectangles to the lined baking sheet. Repeat with the other half of dough, but don't transfer the second set of 9 rectangles yet.
5. Spoon 2 tbsp. chocolate peanut butter over the 9 rectangles of dough on the baking sheet. Spread it evenly, leaving a small border of dough around the edges. Top with the other 9 dough rectangles. Use a fork to pinch the pastries closed around all the edges. Poke holes in the tops of the pastries with the fork to vent. Optional-sprinkle with coarse sugar.
6. Bake 20-22 minutes, until golden brown. Cool 15 minutes. If desired, pipe on frosting or sprinkle with powdered sugar.
7. Store in an airtight container for up to 1 week.