Via Recipe Girl

Nutella Pop Tarts

Nutella Pop Tarts takes roughly 3 hours and 30 minutes from beginning to end. This lacto ovo vegetarian recipe serves 9 and costs 55 cents per serving. One portion of this dish contains around 6g of protein, 25g of fat, and a total of 470 calories. 454 people have tried and liked this recipe. It works well as an inexpensive side dish. This recipe from Recipe Girl requires brown sugar, unsalted butter, egg, and nutella. Taking all factors into account, this recipe earns a spoonacular score of 30%, which is not so amazing. Users who liked this recipe also liked Nutella Pop-Tarts, Nutella Pop Tarts, and Nutella Pop Tarts.

Servings: 9

Preparation duration: 180 minutes

Cooking duration: 30 minutes

 

Ingredients:

3 tablespoons brown sugar

1 teaspoon cinnamon

1 large Eggland's Best egg, whisked

2 1/2 cups all-purpose flour

2 teaspoons granulated white sugar

1/2 teaspoon ground cinnamon

1 tablespoon milk

9 tablespoons Nutella

1 cup sifted powdered sugar

1 teaspoon salt

10 tablespoons (1 1/4 sticks) very cold unsalted butter, chopped*

1/2 teaspoon vanilla extract

1/4 cup chilled vegetable shortening

6 tablespoons ice cold water

Equipment:

food processor

baking paper

baking sheet

plastic wrap

cutting board

pizza cutter

whisk

bowl

toothpicks

wire rack

Cooking instruction summary:

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. 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 nine3x4-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, 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 1/2-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 pastriesfor 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 25-30 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: Meanwhile, 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.

 

Step by step:

Dough

1. Add the flour, sugar and salt to a food processor and pulse a few times to evenly combine.

2. 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. Set aside.

3. 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 nine3x4-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.

4. 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, brush egg wash over all of the edges.

5. Add 1 tablespoon Nutella down the center of each rectangle (it will spread out when baked), leaving at least a 1/2-inch dough perimeter.

6. Whisk 3 tablespoons brown sugar and 1 teaspoon cinnamon together in a small bowl then evenly sprinkle over Nutella centers.

7. 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 pastriesfor 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.

8. Bake at 350 degrees F for 25-30 minutes or until lightly golden, rotating once while baking.

9. Let the pop tarts cool for 5 minutes then transfer to a wire rack to cool completely before glazing.Glaze: Meanwhile, 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.


Nutrition Information:

 

Suggested for you

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Southwestern Chicken-Stuffed Spuds

Salad in a Jar

Oven Baked Barbeque Chicken

Alidas Kitchen

Chocolate Chip Cookie Dough Brownies

Brown Eyed Baker

Crispy Italian Cauliflower Poppers Appetizer

Foodista

Caprese Quinoa Salad

Damn Delicious