Nutella Pop Tarts

a whole pop tart and two pop tart halves on a plate

5 from 1 vote

Love this recipe?Mention @UglyDucklingBakery or tag #UglyDucklingBakery!

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

Prep Time1

Cook Time45

Chilling time1 30

Total Time2 15

Course: Breakfast

Cuisine: Unspecified

Servings:

Calories: 538kcal

Author: Joanne Stekler

Equipment

Mixer or food processor

Ingredients

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

Instructions

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 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.
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.

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