Homemade Nutella Pop Tarts
A breakfast treat that has been enjoyed many a morning by kids and adults alike is the portable pie-like Pop Tart. With every filling imaginable – strawberry, blueberry, or even chocolate, it’s like eating a dessert to start your day. What happens when you can’t find the flavor you are craving? For me, that means only one thing – find a recipe to make in my home kitchen!
The flavor I was craving was the chocolate hazelnut goodness of Nutella. I searched every grocery store aisle and found zip. So I turned to Google and searched for Homemade Nutella Pop Tarts and was completely surprised to find so many recipes! I had no idea that you could make these toaster tarts from scratch! I found a recipe from Deb Perelman who writes one of my favorite blogs, Smitten Kitchen, and got to work. Deb has many filling recipes available – including savory tarts that I can’t wait to try for a new twist on appetizers, but for my first time through this recipe, I chose to stick with what my taste buds were drooling for…that being Nutella.
The results were so incredible that I have vowed to never buy the boxed variety again! The homemade version is truly more pie-like, with a flaky crust. I learned a few things through this first attempt and took notes. First and foremost, be sure to roll the dough thin. My top crust came out a bit thick and slightly masked the filling. There is A LOT of butter in this recipe, so next time I may try to cut back to 1 and half sticks and see what happens. The best part is you have complete freedom to dollop as much filling as will fit into the pastry and I took full advantage! I did mention earlier that eating these was like having pie for breakfast, but I also had one for dessert with a scoop of ice cream and it was dreamy!
Let your imagination run wild! Once you taste these, it will be hard to go back to the foil wrapped variety.
Let’s get started!
Homemade Nutella Pop Tarts
2 cups flour
1 tbsp. sugar
1 tsp. salt
1 cup (2 sticks) unsalted butter, cut into pats
2 large eggs
2 tbsp. milk
9 tbsp. Nutella
In large bowl, combine flour, sugar, and salt with a whisk. Add cut butter and work into flour with fingers or with pastry cutter until pea size. You should still see lumps of butter – this is ok.
In separate bowl, whisk together 1 egg and milk. Add to flour mixture and knead together until ball forms. Turn out dough ball to lightly floured surface and knead 8-10 times until a nice ball forms.
Divide dough in half and shape into rectangle about the size of an index card. You can make immediately or wrap in plastic wrap and place in refrigerator until ready to use. If working with chilled dough, let rest on counter about 10-15 minutes until easy to roll.
Preheat oven to 350 degrees.
On a lightly floured surface, roll out dough into a 9×12” rectangle approximately 1/8 inch thick. Repeat with other piece of dough. You should be able to cut each rectangle into thirds, or 9 pieces.
In small bowl, beat second egg and brush over entire surface of first rectangle. This will be the inside and help seal the top when placed over the filling.
Place a heaping tablespoon of filling on top of egg wash and spread, keeping enough of the edge bare to seal with fingers.
Place a square of dough on top of filling and press firmly with fingertips around edges. Next, press edges with tines of fork to seal and make decorative edge. Repeat with all tarts.
Place on parchment lined baking sheet. Poke top with fork to allow steam to escape.
Bake for 20-25 minutes or until tarts are golden brown. Cool on wire rack.
Tarts can be stored in airtight container for about a week.
These are crazy good and extremely versatile. What flavors would your family choose?
Recipe adapted from Smitten Kitchen