📋 Instructions

1. 1Make the fudge filling — 1. Heat 200 g chopped chocolate, 40 g butter, and 60 g corn syrup over low heat, stirring, until smooth, about 4 minutes at 60-65 C (140-150 F). [Low heat prevents the chocolate from seizing.] Stop when the mixture coats the spatula in a thick ribbon.
2. 2Chill the fudge — 2. Scrape the fudge onto parchment, press flat to 1 cm (1/2 inch), and chill 20 minutes. [Firm fudge is easier to portion and will not tear the dough.] It is ready when it holds a fingerprint without sticking.
3. 3Cut the butter in — 3. Whisk 300 g flour, 30 g sugar, and 3 g salt, then rub in 225 g cold butter until pea-sized pieces remain. [Visible butter flecks become the flaky layers.] Stop when the mixture looks like coarse sand with lumps.
4. 4Bring the dough together — 4. Add 60 g ice water one tablespoon at a time, tossing, until the dough holds when squeezed. [Too much water makes a tough crust.] The bowl should look shaggy but press into a ball cleanly.
5. 5Fold and chill — 5. Pat the dough into a rectangle, fold it in thirds like a letter, wrap, and chill 30 minutes. [The fold builds layers without extra work.] The dough is ready when firm but still bends without cracking.
6. 6Roll and fill — 6. Roll the dough to 3 mm (1/8 inch) on floured parchment and cut twelve 9 x 12 cm (3.5 x 4.75 inch) rectangles. [Thin dough bakes crisp, not bready.] Place 25 g fudge on six rectangles, leaving a 1 cm border.
7. 7Seal the pastries — 7. Top with the remaining rectangles, press the edges with a fork, then crimp. [Two seals stop the filling from escaping.] Poke three holes in each top and freeze 20 minutes.
8. 8Bake until golden — 8. Bake at 190 C (375 F) for 22-25 minutes on a lined tray. [A hot oven sets the layers before the butter melts out.] They are done when the edges are deep golden and the tops feel dry; internal temperature near the seam should read about 95 C (203 F).
9. 9Glaze and set — 9. Whisk 120 g powdered sugar with 15-20 g milk and spread over cooled pastries. [Cool pastries keep the glaze opaque.] The glaze is right when it ribbons off the spoon and settles in 10 seconds.