Homemade Pop Tarts With Nutella and Cinnamon
Now this 100 % from scratch Homemade Pop Tarts with Nutella and Cinnamon recipe has a few steps, but I promise that it is worth the effort and it’s much simpler than you think.
I filled my pop tarts with a brown sugar base and cinnamon topped with a layer of Nutella, but the filling possibilities are ENDLESS and so will be your cravings.
Prep Time: 180 minutes
Cook Time: 30 minutes
Servings: 9 pop tarts
- 1/4 cup chilled vegetable shortening
- 1 teaspoon salt
- 2 teaspoon granulated sugar
- 2 1/2 cup all-purpose flour
- 6 tablespoon ice water
- 10 tablespoon cold unsalted butter, chopped*
Nutella Brown Sugar Filling
- 1/2 cup brown sugar
- 1 tablespoon flour
- 1 1/2 teaspoon cinnamon
- 9 teaspoon Nutella
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 tablespoon milk
- 1 cup sifted powdered sugar
- 1 large egg, whisked
After you chop your butter into 1/2 inch pieces or smaller, return to refrigerator to chill.
The dough: Add flour, sugar, and salt to food processor and pulse a few times to combine uniformly. Add the butter and pulse again about eight times, just enough to cut butter into smaller pieces. With processor running, pour cold water down the feed tube and pulse continuously until the dough starts to clump.
Place the dough on a flour-sprinkled surface and gather into a ball shape. Divide into two even portions and flatten or roll each piece into an approximate 6” disc and wrap tightly with plastic wrap. Let it chill at least one hour in the fridge.
Line two baking sheets with baking paper. Set aside. Take one dough disc from the fridge and let it rest 10 minutes to soften (keep the other one in the fridge). On a lightly floured cutting board, roll dough into a few larger than a 9×12-inch rectangle, to create nine 3×4-inch rectangles.
With a ruler and a pizza cutter (or with the naked eye if you can), cut 3 3” rows across the 9-inch side. Over the 12-inch side, cut four 4-inch rows. Transfer the nine rectangles to one of the baking sheets (space them equally) and place in the fridge. Repeat with remaining dough to create nine more rectangles, then transfer them to the other baking sheet.
- Filling: Brush with the egg wash over all of the edges of the rectangles. In a small bowl, mix the brown sugar, cinnamon and flour then spread on the center of all rectangles, leaving at least a 1/2-inch of clear dough margin. Top each brown sugar center with one teaspoon of Nutella (it will spread more when baked).
Take the other baking sheet from the fridge and brush the entire surface of all nine rectangles with egg wash and then put them with the WASH SIDE DOWN above each Nutella rectangle. Firmly press the edges of the rectangles all the way around to seal in the Nutella.
Use a fork to double-seal the outline of each of the pastries. Make little holes on the top of each pastry with a fork (so steam can escape while baking), or you can use a toothpick to prick about eight to ten 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 the leftover egg wash. Bake at 350 degrees F for 25-30 minutes or till they get lightly golden, turning on the other side only ONCE while baking. Let pop tarts chill for 5 minutes then transfer to a wire rack to cool completely before glazing.
The glaze: In the meantime, mix all the glaze ingredients until creamlike (add an extra teaspoon of milk if needed to reach a spreadable consistency). When pop tarts are cool, spread the glaze over the top.
The glaze will begin to thicken after 30 minutes, but you may not have the patience to wait so long (I can’t 😐 ). Store in an airtight container.
Have you tried this Homemade Pop Tarts With Nutella and Cinnamon Recipe? Share your thoughts in the comments below!