Nutella Pop Tarts

Name: Nutella Pop Tarts
Prep time: 1 h
Cook time: 45 min
Total time: 2 h 15 min
Yield: 8 serving
Ingredients: 2 cups (250 grams) unbleached all purpose flour; 1 tablespoon granulated sugar; 1 teaspoon salt; 1 cup (228 grams or 8 ounces) unsalted butter, cold, cut into ½ inch cubes; ¼ cup milk; 1 egg; 1 cup Nutella or other chocolate hazelnut spread

User Reviews

5.0

3 reviews

Excellent

Prep Time
1 hr
Cook Time
mins
Chilling time
1 hr 30 mins
Total Time
2 hrs 15 mins
Servings
8
Calories
538 kcal
Course
Breakfast
Cuisine
International

Nutella Pop Tarts

Demi Nguyen

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This homemade Nutella pop tarts recipe combines flaky pastry with a rich Nutella filling. Pop one in the toaster for a decadent breakfast.

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Ingredients

Servings

Pop tart dough

2 cups (250 grams) unbleached all purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 cup (228 grams or 8 ounces) unsalted butter, cold, cut into ½ inch cubes
¼ cup milk
1 egg

Pop tart filling

1 cup Nutella or other chocolate hazelnut spread

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Instructions

Combine the flour, sugar, and salt in your stand mixer or food processor.
Add the butter and mix on low speed for 1 to 2 minutes until the pieces are the size of peas.
Crack the egg into the measuring cup used to measure the milk and whisk to combine. Add this to the mixer bowl and mix on low until the dough just starts to come together.
Turn the dough onto a lightly floured surface and knead only until the dough comes together. Divide into two equal amounts, flatten into a disk, wrap in plastic wrap, and refrigerate for 1 to 2 hours.
When ready to roll and fill the pop tarts, preheat the oven to 350℉.
Take one of the dough disks out of the refrigerator and, on a lightly floured countertop, roll the dough into a rectangle a ¼ inch thick, about 9 inch by 14 inch.
Cut the dough lengthwise and then make three cuts crosswise so you have eight smaller rectangles (four on each side).
Use a spoon or a medium cookie scoop to spoon two generous tablespoons of Nutella into the center of four of the rectangles.
Dip your finger into a bowl of cold water and gently wet the edges of those four rectangles.
Cover the filled rectangles with the four remaining rectangles and use your finger or fork to seal the edges well.
Place on a lined baking sheet and repeat with the other disc (all 8 filled pop tarts should fit on one baking sheet.
If your house is warm and the dough has gotten soft, place the baking sheet in the freezer for 15 to 30 minutes prior to baking.
Bake for 45 minutes, until the tops of the pop tarts are a golden brown. You may need to rotate your baking sheet halfway through.
Remove to a cooling rack and cool completely prior to glazing, if desired.

Notes

Optional glaze: combine confectioners' sugar and a bit of vanilla to get the right consistency. Add a drop or two of food coloring, if desired.

Nutrition Information

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Calories 538kcal (27%) Carbohydrates 49g (16%) Protein 6g (12%) Fat 35g (54%) Saturated Fat 26g (130%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 82mg (27%) Sodium 321mg (13%) Potassium 211mg (6%) Fiber 3g (12%) Sugar 22g (44%) Vitamin A 753IU (15%) Calcium 64mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 538 kcal

% Daily Value*

Calories	538kcal	27%
Carbohydrates	49g	16%
Protein	6g	12%
Fat	35g	54%
Saturated Fat	26g	130%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	6g	30%
Trans Fat	1g	50%
Cholesterol	82mg	27%
Sodium	321mg	13%
Potassium	211mg	4%
Fiber	3g	12%
Sugar	22g	44%
Vitamin A	753IU	15%
Calcium	64mg	6%
Iron	3mg	17%