Homemade Nutella Pop Tarts with Nutella Glaze
Warm, ultra flaky, and filled with creamy dreamy nutella. Dunk them in a simple nutella glaze and drizzle on some salted caramel and you've got the ULTIMATE dessert!
Servings 18 pop tarts
Ingredients
For the Pie Crust
- 1 cup white whole wheat flour can sub all-purpose
- 1 cup all-purpose flour
- 3/4 tsp salt
- 1 stick + 6 TBSP cold salted butter
- 1/2 to 2/3 cup ice cold water
For the Filling
- 1 cup + 2 TBSP nutella
For the Glaze
- 3 TBSP nutella
- 1 TBSP cocoa powder
- 2 TBSP milk
- 3/4 cup + 1 TBSP powdered sugar
Other
- 1 batch salted caramel sauce optional, recipe linked below
Instructions
- Make the Pie Dough: (These directions look long but I promise this recipe isn't complicated! I want to be super thorough with the pie crust directions for those who haven't made it before.) Whisk together flours & salt in a medium mixing bowl. Take the butter out of the fridge (it needs to be COLD). Unwrap and cut into tablespoon-size chunks. Add to the flour mixture and toss to coat with flour. Cut in the butter using a pastry cutter or two forks (highly recommend getting a pastry cutter!) You've cut it in enough when there are mostly pea-sized bits of flour coated butter left. (See photos in my perfect pie crust post). Drizzle the cold water in, a little at a time, stirring with a fork after each addition. Make sure you get some into the bottom of the bowl where dry crumbs like to hide. Stop adding water when the dough comes together easily and begins to form large clumps. The dough shouldn't feel sticky or wet. If you can grab a handful of the dough, and it forms, well, dough when you squeeze it, it's ready!Gently form the dough into a ball. You can work it a bit to get some of the cracks out - do this in the mixing bowl or on a floured counter. Slightly flatten into a 1-inch thick disc. Wrap tightly in plastic wrap and chill in the fridge for 2 hours (or up to 2 days) or in the freezer for 30-40 minutes.
- Prep: Line 2 large baking sheets with parchment paper or a silicone baking mat. Make the caramel sauce while the dough chills, using my easy homemade caramel sauce recipe.
- Roll Out the Dough: Preheat the oven to 375 degrees F. Let the dough sit at room temp about 10 minutes before rolling. Beat the egg in a small bowl and add a splash of water or milk (for egg wash). Flour your counter & rolling pin. Gently begin roll the dough out in all directions. Turn the dough every few rolls to make sure it's not sticking to the counter. Continue flouring the counter and rolling pin as you go. Roll until it's about 1/8" thick - it'll be a large piece of dough. Use a cookie cutter to cut out desired shapes - I used this heart cookie cutter. You could use a drinking glass or small bowl to make round pop tarts. or cut out rectangles like I did for these blueberry pop tarts. My cookie cutter was 3 and 1/4" across - use something similar in size so you get a similar yield and bake time. Gently push the dough scraps back together - you can roll them back out 2 more times to get all the hearts you need. (See note).
- Assemble the Pop Tarts: Transfer 12 hearts onto a baking sheet to make 6 pop tarts. Top each one with 1 TBSP nutella. Brush the edges with the egg wash using a pastry brush. Add a second heart on top, and pinch the edges together to seal the pop tart. Crimp the edges by pressing the tines of a fork into them, all the way around. Brush the whole pop tart with the egg wash.
- Bake: Bake for 22-25 minutes, until golden brown. You can use a cookie spatula to gently lift the edge of a pop tart to check if it's golden brown and crisp on bottom, too.
- Make the Glaze: Whisk together the glaze ingredients in a small bowl while the pop tarts bake.
- Serve: Spread some glaze on top of each pop tart. Add a drizzle of caramel and a sprinkle of flaky sea salt, if desired. DIG IN!
- Store: Please, please eat these while they're warm, or at least on the first day. They'll lose their crispness with each passing day. You can store leftovers in an airtight container at room temp for a day or two. Make Ahead Tips: Pie crust can be made, wrapped up tightly, and frozen for up to 2 months. Thaw in the fridge overnight before rolling out and using.
Notes
NOTE: For extra pie crust help + troubleshooting, see my post on"How to Make Perfect Pie Crust"
NOTE: There may be a bit left over at the end but it's not enough dough to make rolling it back out worthwhile, and it will not be as flaky - pie dough gets tougher each time you roll it out so after 2-3x it's not as good.