Homemade pop tarts stuffed full with Nutella and made pretty with colorful sprinkles!
You may remember a while back when I made Apple Pie Pop-Tarts. What I failed to mention was that I also made Nutella Pop-Tarts. Oh, yes. Yes, I did.
Then I forgot to share them with you. I’m kind of a jerk sometimes, aren’t I?
You know how they say breakfast is the most important meal of the day?
Well. You should really listen to the people that say that. Have some breakfast. In fact, have a homemade Pop-Tart filled with fudgy, chocolatey Nutella.
They’ll make ya smile.
For the record, those are my husband’s man hands. Not mine. Just so we’re clear.
Nutella Pop-Tarts
Homemade pop-tarts stuffed with Nutella!
Prep20 minutes
Cook45 minutes
Chill Time4 hours
Total1 hour 5 minutes
Serves 8 tarts
Ingredients
For the dough:
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1 cup cold unsalted butter, cut into 12 pieces
- 2 egg yolks
- 3 tablespoons cold milk
For the filling
- 1/2 cup Nutella
For the Glaze:
- 1 cup confectioners sugar
- 2 tablespoons plus 2 teaspoons water
To assemble the Pop-tarts:
- 1 egg lightly beaten
Instructions
For the dough:
- Using a stand mixer fitted with the paddle attachment, mix together the flour, sugar, and salt for 10 to 15 seconds. Scatter the butter over the top. Mix on low speed for 1 to 1 1/2 minutes, or just until the flour is no longer bright white and holds together when you clump it. Lumps of butter the size of pecans should be visible throughout the dough.
- In a small bowl, whisk together the egg yolks and milk until blended. Add to the flour mixture all at once. Mix on low speed for about 30 seconds or until the dough just barely comes together. It will be a shaggy mess.
- Dump the dough onto an unfloured surface and gather it into a tight mound. Using your palm and starting on one side of the mound, smear the dough bit by bit, starting at the top and sliding your palm down the side and along the work surface. Do this once or twice on each part of the dough, moving through the mound until the whole mess has been smeared into a cohesive dough with streaks of butter throughout.
- Gather up the dough, wrap tightly in plastic wrap, and press down into a disc about 1 inch thick. Refrigerate for at least 4 hours before using. The dough will keep for up to 4 days in the fridge or 1 month in the freezer.
For the glaze:
- Whisk together all ingredients in a small bowl until smooth.
To assemble:
- Preheat the oven to 350 degrees.
- Remove the dough from the refrigerator and divide it in half. On a lightly floured surface roll the first half of the dough into a 28×11 inch rectangle. Using a paring knife or pizza cutter, cut the dough into eight 3 1/2 x 5 1/2 inch rectangles (about the size of an index card). Brush four of the rectangles with the egg.
- Spoon 2 tablespoons of the filling on top of each of the 4 egg washed dough rectangles. Top with the remaining 4 rectangles of dough. Use a fork to lightly press the edges together and seal them together. Place each Pop-tart on a parchment lined baking sheet about 2 inches apart.
- Repeat the same process with the remaining half of the dough.
- Bake for 40 to 45 minutes or until the tops of the pastries are golden brown. Let cool on the baking sheet on a wire rack for about 30 minutes.
- Brush the tops with the glaze. Add sprinkles if you want to feel happyl. Let stand for 10 to 15 minutes to allow the glaze to set before serving.
- Store in an airtight container at room temperature for up to 2 days.
- Makes 8 pop-tarts.
Nutrition Information:
Serving: 1tart| Calories: 480kcal (24%)| Carbohydrates: 46g (15%)| Protein: 5g (10%)| Fat: 30g (46%)| Saturated Fat: 20g (125%)| Cholesterol: 130mg (43%)| Sodium: 514mg (22%)| Potassium: 128mg (4%)| Fiber: 1g (4%)| Sugar: 26g (29%)| Vitamin A: 815IU (16%)| Calcium: 46mg (5%)| Iron: 2.1mg (12%)
grace says
i can’t think of a better way to get my nutella fix than to wrap it in pastry. well…perhaps if ice cream were also involved in some way… 🙂
Kayluv says
These seem so simple to make and utterly delicious. I am writing this down in the recipe book for life!!!
DessertForTwo says
Nutella + sprinkles for breakfast? Will you be my mama? I’m 26…this is embarrassing. I’m gone.
Kristin @ STUFT Mama says
These look AMAZING!!!!!!!!!!!!! My mom and I were just talking about Nutella last night! Too funny! I HAVE to make these. I’m such a sucker for sweets. I’ve never made homemade poptarts before though. Can’t wait. What a great excuse ot go get some more Nutella! 🙂 Have you ever tried whole wheat flour? Do you think it would work?
shelly (cookies and cups) says
again, breakfast at your house? how about bringing some of these next week?
Kristen says
I’m pretty sure I’d make breakfast a priority if I could wake up to this each morning!
Jenn says
Yum! And I bet if one was feeling especially slothful (ahem…me, most days), this could be done with puff pastry, too. Might just have to try that!
Jennifer says
These look grooooooooooosssssssssssssssss.. SIKE! Man, your love for Nutella rivals mine, and I eat it like it’s a food group. x
Aimee says
Oh my. My kids LOVE Nutella. This would not last long in our house. Thanks for sharing!
-Aimee
Joanne says
So I see the husband ate these instead of cookies for breakfast. You’re getting him to branch out!
Alli says
Your crust looks so flaky and buttery … YUM.
Cookbook Queen says
Yes, I’ll take these for breakfast. What time shall I expect you over?
Jess Wakasugi says
I just bought my boyfriend a jar of Nutella last night because he’d NEVER had it! Talk about behind the times 🙂 But looks like these would be perfect for his first Nutella experience!
Amanda says
Oh I am in love! We made the regular fruit filled tarts a few months ago but these look amazing!
katescakesandbakes says
Queen of the breakfast table do you mean?? Inspired breakfast item- my sorry bowl of cardboard flakes will never be the same again….