These homemade melt-in-your-mouth Nutella Pop Tarts smothered with Cinnamon Glaze will be love at first bite!
The box variety of pop tarts have long been my guilty pleasure. For whatever reason, they call to me. Scream to me. So I have been wanting to make homemade pop tarts for a while because if boxed pop tarts can be that addicting, I could only imagine how much more intoxicatingly delicious homemade pop tarts would be. And then I made these Nutella Pop Tarts. Mind. blown. Buttery, flaky pastry glazed with cinnamon, vanilla icing, giving way to creamy, Nutella – AKA pastry paradise.
This Nutella Pop Tarts recipe has a few steps, but I promise its so worth it and much easier than you might think. I scaled down my favorite pie crust recipe for the pastry which you form into two discs, refrigerate then roll into 2 large rectangles that you then cut into 9 smaller rectangles. I filled my pop tarts with Nutella and a sprinkling of cinnamon and brown sugar but the filling possibilities are virtually endless, and so will be your cravings. I’m still craving them.
I hope you can enjoy these Homemade Nutella Pop Tarts soon so you can fall in love with them ASAP and start a lifetime tradition of better-than-store-bought homemade pop tarts. Your taste buds and your family will thank you.
Nutella Pop Tarts
Ingredients
DOUGH
- 2½ cups all purpose flour
- 2 teaspoons granulated white sugar
- 1 teaspoon salt
- 10 tablespoons (1¼ sticks) very cold unsalted butter, chopped (see notes)
- ¼ cup chilled vegetable shortening
- 6 tablespoons ice cold water
FILLING
- 9 tablespoons Nutella
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
EGG WASH
- 1 large egg, whisked
GLAZE
- 1 cup sifted powdered sugar
- 1 tablespoon milk
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
Instructions
DOUGH
- Add the flour, sugar and salt to a food processor and pulse a few times to evenly combine. Add the butter and shortening and pulse about 8 times, just enough to cut butter into smaller pieces. With the processor running, pour ice cold water down the feed tube and pulse until the dough begins to clump together.
- Turn the 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-inch disc and wrap tightly with plastic wrap. Chill at least one hour in the refrigerator.
ASSEMBLY
- Line two baking sheets with parchment paper and set aside. Remove 1 disc of dough from the refrigerator and let rest 10 minutes to soften (keep the other disc in the refrigerator).
- On a lightly floured cutting board, roll the dough into a little larger than a 9x12-inch rectangle in order to create nine 3x4-inch rectangles. Using a ruler and a pizza cutter, cut three 3-inch rows across the 9-inch side. Across the 12-inch side, cut four 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.
- To these rectangles (the second set), brush egg wash over all of the edges. Add 1 tablespoon Nutella down the center of each rectangle (it will spread out when baked), leaving at least a ½ inch dough perimeter. Whisk 3 tablespoons brown sugar and 1 teaspoon cinnamon together in a small bowl then evenly sprinkle over Nutella centers.
- 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.
- When ready to bake, brush the tops of each pastry with remaining egg wash. Bake at 350 degrees F. for 25 to 30 minutes or until lightly golden, rotating once while baking. Let the pop tarts cool for 5 minutes then transfer to a wire rack to cool completely before glazing.
GLAZE
- 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.
Notes
- After you chop your butter into ½ inch pieces or smaller, return to refrigerator to chill.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Here are a few more breakfast splurges you might enjoy:
- Overnight Creme Brulee French Toast by Carlsbad Cravings
- Cinnamon Roll Pancakes by RecipeGirl
- Homemade Toaster Strudel by Cooking Classy
- Sweet Orange Roll BreadTwists by Carlsbad Cravings
- 5 Ingredient Strawberry Breakfast Pastries by Just a Taste
Disclosure: I’m working with Eggland’s Best in 2016. They are providing the eggs that I use in my recipes.
I made these guys recently but they didnt turn out great for me; filling was very good but my finished pop tart was very doughy and didnt get too fluffy at all like pastry type cooked dough should be (lite and flaky)…however, this may be my fault…I have made pastry type edibles before and the dough turns out very flaky, this time I used my food preocessor instead of cutting in by hand with the hand cutting tool, I think I may have over pulsed it too much, it wasnt as coarse and pea-like as I was hoping, instead very fine grained and not what I had expected BUT I am gonna try it again soon and either cut in by hand or pulse much better with my processor…thats all for now, I will comment again when Ive made and done a wee bit better job, thanks