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Nutella Pop Tart Recipe
Ash Tyrrell

Nutella Pop Tart Recipe

I still remember the first time I pulled a tray of these out of the oven. The kitchen smelled like a bakery and the Nutella had gone all warm and glossy inside a golden, flaky crust. I never thought I'd say a copycat breakfast treat could beat the boxed kind, but here we are.
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Prep Time 20 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 2 sheets pie dough or puff pastry chilled – puff pastry gives you extra flaky layers, while pie dough keeps things classic and sturdy
  • 3/4 cup Nutella – the star of the filling so use a good quality hazelnut spread for the best flavor
  • 1 egg beaten with 1 tablespoon water – this egg wash gives the crust that shiny, golden bakery look
  • 2 tablespoons granulated sugar – sprinkled on top before baking for a light sweet crunch
  • 1 cup powdered sugar – for the simple icing drizzle once the pastries cool
  • 2 to 3 tablespoons milk – thins the icing to the right pourable consistency
  • 1/2 teaspoon vanilla extract – adds a warm rounded flavor to the icing
  • Sprinkles optional – purely for fun and a bit of color on top

Method
 

  1. Start by rolling your chilled pie dough or puff pastry out on a lightly floured surface until it's about an eighth of an inch thick. Keeping the dough cold is important here, since warm dough gets sticky and hard to shape. If it starts to soften while you're working, pop it back in the fridge for a few minutes before continuing.
  2. Using a pizza cutter or sharp knife, slice the dough into even rectangles, roughly three by four inches each. Make sure you cut an even number, since you'll need a top and bottom piece for every pop tart. I like keeping a ruler nearby so all my pieces match up neatly when I seal them later.
  3. Spoon about a tablespoon of Nutella onto half of your rectangles, leaving a small border around the edges. Don't overfill them, or the filling will ooze out during baking. This is also where homemade pop tart filling ideas come in handy if you want to switch things up, like swirling in a little fruit jam alongside the Nutella.
  4. Place a second rectangle of dough on top of each filled piece, then press the edges together firmly. Knowing how to seal homemade pop tarts properly makes all the difference, so crimp the border with the tines of a fork all the way around. This locks the filling in and gives you that classic pop tart edge.
  5. Transfer the assembled pop tarts to your parchment-lined baking sheet and pop them in the fridge for about ten minutes. This little chill helps the dough hold its shape in the oven instead of puffing unevenly. I usually preheat my oven to 375 degrees Fahrenheit during this step.
  6. Brush the tops with your egg wash and sprinkle a little sugar over each one. Bake for 18 to 22 minutes, until the pastries are deeply golden and flaky. Let them cool on the tray for five minutes before moving them to a cooling rack.
  7. Once the pop tarts have cooled completely, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle or spread the icing over the top of each pastry, then add sprinkles right away before the icing sets.

Notes

  • I always chill my dough twice, once before rolling and once after assembling, since it keeps the layers flaky instead of greasy.
  • I like using puff pastry Nutella pop tarts when I want an extra light, layered texture instead of a denser pie crust bite.
  • I never skip the egg wash, because it's what gives that beautiful golden shine you see in bakery versions.
  • I make sure my Nutella is at room temperature before filling, since cold Nutella is much harder to spread evenly.
  • I always poke a couple of small vent holes in the top layer so steam can escape instead of splitting the dough.