Quick and Irresistible Nutella Pop Tarts for Every Occasion
- Prep
- 60 min
- Cook
- 30 min
- Total
- 120 min
- Serves
- 9
- Calories
- 471 kcal
- Protein
- 5.00 g
- Carbs
- 57.00 g
- Fat
- 25.00 g
Ingredients
- 2.5 cupsall purpose flour
- 2 teaspoonsgranulated white sugar
- 1 teaspoonsalt
- 10 tablespoonsvery cold unsalted butter, chopped
- 0.25 cupchilled vegetable shortening
- 6 tablespoonsice cold water
- 9 tablespoonsNutella
- 3 tablespoonsbrown sugar
- 1 teaspooncinnamon
- 1 largeegg, whisked
- 1 cupsifted powdered sugar
- 1 tablespoonmilk
- 0.5 teaspoonground cinnamon
- 0.5 teaspoonvanilla extract
Instructions
- 1
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.
- 2
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.
- 3
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).
- 4
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. Cut into rectangles and transfer to baking sheets, chilling them as necessary.
- 5
Brush egg wash over the edges of each rectangle and fill with Nutella and brown sugar mixture. Seal the rectangles and freeze for 30 minutes.
- 6
Preheat the oven and brush the tops with egg wash before baking until golden.
- 7
Cool the pop tarts and glaze them before serving.