Dessertscarlsbadcravings
Nutella Brown Sugar Pop Tarts
These melt in-your-mouth Homemade Pop Tarts are addicting! They boast a brown sugar Nutella filling cocooned in buttery, flaky pastry smothered with Cinnamon Vanilla Icing. They are made from scratch without any preservatives or food dyes and are worth every minute! - you will never go back to the box kind again!
👥 9 Servings⏱️ Prep & Cook: 3h 30m⏳ Prep: 3h🔥 Cook: 30 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- food processor
- baking sheet
- cutting board
- bowl
- whisk
📝 Preparation Steps
1
Dough: Add flour, sugar and salt to food processor and pulse a few times to evenly combine. Add butter and shortening and pulse about 8 times, just enough to cut butter into smaller pieces. With processor running, pour ice cold water down the feed tube and pulse until the dough begins to clump together. Turn dough onto a floured surface and gather into a ball. Divide into 2 even portions and flatten or roll each portion into an approximate 6” disc and wrap tightly with plastic wrap. Chill at least one hour in the refrigerator.
cups all-purpose flour2 1/2flour1 tablespoonsalt1 teaspoonvery cold unsalted butter, chopped*10 tablespoons
2
Assembly: Line two baking sheets with parchment paper. Set aside. Remove 1 disc from the refrigerator and let rest ⏱️ 10 minutes to soften (keep the other disc in the refrigerator). On a lightly floured cutting board, roll dough into a little larger than a 9x12-inch rectangle in order to create 9 3x4-inch rectangles. Using a ruler and a pizza cutter, cut 3 3” rows across the 9-inch side. Across the 12-inch side, cut 4 4-inch rows. Transfer the 9 rectangles to one of the baking sheets (space them evenly) and place in the refrigerator. Repeat with remaining dough to create 9 more rectangles then transfer them to the other baking sheet.
3
Filling: To these rectangles, brush egg wash over all of the edges. In a small bowl, whisk together the brown sugar, cinnamon and flour then spread down the center of each rectangle leaving at least a 1/2-inch dough perimeter. Top each brown sugar center with 1 teaspoon Nutella down the center (it will spread more when baked).
large egg, whisked1cups all-purpose flour2 1/2flour1 tablespoonNutella9 teaspoons
4
Remove the other baking sheet from the refrigerator and brush the entire surface of all of the rectangles with egg wash and place them WASH SIDE DOWN over each Nutella rectangle. Press the edges firmly together all the way around to seal in the Nutella. Use the tines of a fork to double-seal the perimeter of each of the pastries. Prick the top of each pastry several times with a fork (so steam can escape while baking), or use a toothpick to prick about 8 times. Freeze pastries for ⏱️ 30 minutes or refrigerate up to ⏱️ 1 hour. Refrigerate remaining egg wash.
large egg, whisked1Nutella9 teaspoons
5
Bake: When ready to bake, brush the tops of each pastry with remaining egg wash. Bake at 350 degrees F for ⏱️ 25-30 minutes or until lightly golden, rotating once while baking. Let pop tarts cool for ⏱️ 5 minutes then transfer to a wire rack to cool completely before glazing.
large egg, whisked1
6
Glaze: Meanwhile, whisk together all of the Glaze ingredients until smooth, adding a teaspoon more milk at a time if needed to reach spreadable consistency. When pop tarts are cool, spread Glaze over the top. Glaze will begin to harden after ⏱️ 30 minutes, but I can never wait that long. Store in an airtight container.
milk1 tablespoon
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