This homemade Nutella pop tarts recipe combines flaky pastry with a rich Nutella filling. Pop one in the toaster for a decadent breakfast.
This homemade Nutella pop tarts recipe was created out of necessity. Why? I needed to bake something both delicious and freezable with an open jar of Nutella.
Before I ate it all with a spoon.
I bought a jar of Nutella thinking I would make hamentaschen, but I decided to bake something else. Normally I wouldn’t open a temptation like Nutella without a plan. I can resist all the goodies when things are sealed. But if you crack it open, you need to 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 by that leftover Nutella jar.
This recipe for Nutella pop tarts is adapted from the pop tarts in the Flour cookbook by Joanne Chang.
Tips and tricks for this recipe
Joanne Chang calls this dough a pâte brisée, which started me down a rabbit hole. I started with the dictionary. Pâte brisée translates to “broken pastry.”
I’m not certain whether Chang’s recipe is indeed pâte brisée. However, I found this fabulous piece of advice, which is best imagined 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.
Making the pop tart dough
It’s similar to my recipe for chocolate chip scones. When you make pastry, you should work quickly and lightly and keep the butter cold. And try not to make pie or pastry in the middle of the day in summertime.
The pop tart dough will come together in under 30 minutes before going into the refrigerator to rest.
Finishing the pop tarts
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 pop tarts unglazed also allows you to freeze them for up to a couple of months, although I can’t imagine that pop tarts made with Nutella would last that long.
However, I promised kiddo that she could glaze and top her pop tarts 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. Add a drop or two of food coloring, and you’re ready to go.
FAQs about this homemade Nutella pop tarts recipe
Nutella is a sweet and smooth hazelnut cocoa spread. I first had it smothered on a baguette in France. It’s entirely possible I ate nothing else for weeks.
Yes. You can freeze any pop tarts that haven’t been glazed. Just put them in a freezer bag and squeeze out all of the air. They’ll keep for three to six months. To reheat, you can pop them in a toaster or a warm oven.
Nutella Pop Tarts
- Mixer or food processor
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
- Combine the flour, sugar, and salt in your stand mixer or food processor.2 cups (250 grams) unbleached all purpose flour, 1 tablespoon granulated sugar, 1 teaspoon salt
- Add the butter and mix on low speed for 1 to 2 minutes until the pieces are the size of peas.1 cup (228 grams or 8 ounces) unsalted butter, cold, cut into ½ inch cubes
- 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.¼ cup milk, 1 egg
- 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 350F.
- Take one of the dough disks out of the refrigerator and, on a lightly floured countertop, roll the dough into a rectange 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.1 cup Nutella or other chocolate hazelnut spread
- 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.
If you make these Nutella pop tarts, please leave a rating or comment here. It really helps!