Nutella Pop Tarts
What does one do with an open jar of nutella leftover from another baking project? Leftover nutella pop tarts.
I bought a jar of nutella last week thinking I would make hamentaschen, but I decided to bake something else. Now normally I wouldn’t open a temptation without a plan. I can resist all the goodies when things are sealed. But if you crack it open, put it on the top shelf of the pantry and hide it from me [she writes, while snacking on a sleeve of Thin Mint Girl Scout cookies].
However, one thing I have learned in my relationship is that it’s impossible to control mr. uglyducklingbakery. He opened that nutella the day I bought it and slathered it on a slice of pecan sourdough bread. I was doomed.
Quickly I tried to mitigate the risk of my eating the whole jar with a spoon. I found it. Leftover nutella pop tarts.
This recipe is adapted from the pop tarts in the Flour cookbook by Joanne Chang. She calls this dough a pâte brisée, which started me down a rabbit hole.
I started with the dictionary. Pâte brisée = broken pastry. Then to wikipedia. Finally, I got up from my Thin Mints and pulled out volume two of Mastering the Art of French Cooking. There you can find a chart of all possible forms of pastry.
Whether or not Chang’s recipe is indeed pâte brisée, I found this fabulous piece of advice. Do imagine it in Julia’s voice: “It is in the first step, working the butter and flour together, that many people have difficulty. Trying to do everything just right, they work too slowly and carefully, lingering over each squeeze of butter and flour until their hot fingers melt the butter; thus the liquid cannot mix in properly, and the dough is a wet, oily mess that, even after chilling, bakes into a miserable piece of cardboard.”
Please don’t make cardboard.
Just like with the chocolate chip scones from a few days ago, when you make pastry, you should work quickly and lightly and keep the butter cold. The dough will come together in under 30 minutes before going into the refrigerator to rest.
I like an unadorned pop tart because in my mind there’s no way to improve on the flaky pastry and rich nutella filling. Leaving them unglazed also allows you to freeze them for up to a couple of months, although I can’t imagine they would last that long.
However, I promised kiddo that she could glaze and top hers in any way she wanted. The glaze is a simple mixture of confectioner’s sugar and liquid (water or vanilla or lemon juice or you name it) to get the right consistency.
Leftover nutella pop tarts
Pop tart dough
- 2 cups (250g) unbleached all purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup (228g/8 oz) unsalted butter, cold, cut into 1/2 inch cubes
- ¼ cup milk
- 1 egg
Pop tart filling
- 1 cup nutella or other chocolate hazelnut spread
- In the bowl of a stand mixer, combine the flour, sugar, and salt.
- Add the butter and mix on low speed 1-2 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 1-2 hours.
- When ready to roll and fill the pop tarts, preheat the oven to 350F.
- Take one of the dough disks out of the refrigerator and, on a lightly floured countertop, roll the dough into a rectange a 1/4 inch thick, about 9"x14".
- 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 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 15-30 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.
If you make these nutella pop tarts, please comment and share a pic!
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