I have a confession to make: I have never bought a pop tart in my life, ever. And although I went ahead and made strawberry pop tarts after finding a gorgeous recipe online, I didn’t really have anything to compare them with. So I couldn’t say things like “Oh it was the even better than the store bought one that awfully dry and has a tonne of preservatives and whatnot.” And frankly, it didn’t bother me much because the ones I made got rave reviews from all the eaters and the cutesy photos garnered some Stumble love as well.
Today, with some leftover pie dough in my freezer and a bottle of Nutella staring at me from across the room, I realised it was high time I ripped open the seal of that bottle for some Nutella happiness. One spoon for me, one spoon for the pop tarts seemed like a good ratio when it came to dolloping the pie dough with the Nutella; and that’s exactly what I did.
All you need is some pie dough and Nutella.
- Start by rolling out and cutting into 1×3 inch rectangles.
- Next, dollop some Nutella chocolate cream on the dough, making sure it’s only on one of the short edges and not too close to it.
- Then fold the other side over the Nutella and seal the edges by gently pinching the sides with your fingers and then crimping the edges with a fork.
- Pop this into the fridge for about 15 minutes
- Once that’s done, remove it and bake it in a preheated oven at 170C/350F for 10-12 minutes.
- Next, pull it out to brush it with a little egg wash for a nice, golden sheen.
- Pop it back into the oven for another 5-7 minutes.
- Letting it cool afterward is optional because, well, it’s Nutella! The only thing I’d do differently is find a way to maintain the gooey texture of Nutella instead of letting it dry out into the pie dough. I thought not poking the tops with knives and forks might help keep the moisture in, but I was wrong. Maybe next time I will thin it down with a little cream. But then I’m afraid, everything will get too mushy. What do you think?
For reference:
PS: I’ve just moved to WordPress over the weekend, so if you face any trouble or find any broken links, please let me know? Thank you!
{ 44 comments… read them below or add one }
Woman, your food creations are amazing.
Fun! I love the filling!
This looks toooo yum! I love pop tarts warmed up. I bet this is really good with ice cream too.
I refuse to buy pop tarts….but these homemade ones look fantastic!!
I’m told that if you freeze the filled pop tarts before baking them, then they don’t dry up as much… it kinda makes sense to me since pre-freezing would ensure that the filling won’t heat up too fast and therefore not dry up… hope that helps!
YUM! I love poptarts and I love nutella – yet I’d never thought of making nutella poptarts! They look crazy delicious … but I’m not sure how healthy they are for breakfast – perhaps as dessert instead?
Oh my, I want to be eating those. Look so good!
simply perfect. homemade is always the best!
These are going on my “must make right this minute” list! Thanks!
hey just wanted to check if you have taken some recipes off the site . If you click on some recipes they are not found
None of the recipes are removed, but there may be some link errors due to the recent migration from Blogger to Wordpress.
Could you please comment or email any such errors at shaheen@purplefoodie.com and I’ll have them checked?
Appreciate your help.
hey! this look fantastic. poptarts are favourtites around my house,,im gonna make these for sure!
I’m not especially fond of nutella but those look so yummy. MUCH better than “pop tarts”!
~ingrid
Hello…I just stumbled on your post by chance…very interesting way to use up some dough. I just thought I’d take a stab at your questioning the Nutella dryness. I get the feeling that due to the fact of the North American product holding a much higher ratio of sugar vs. real chocolate…might be the root of the evil doing ;o)
If you are wondering what I could possibly mean by this…Did anyone know that the Nutella sold in Italy does not hold anywhere near the amount of sugar added to suit our so called undiscerning palettes?
I know…that may seem harsh and I agree…but those are the unfortunate realities of how we are perceived by the manufacturer.
Therefore, maybe blend in some quality bittersweet chocolate to counter balance this problem…and who knows…a knew recipe might just turn out some surprising results.
Thank you for your lovely recipe idea…you just inspired me to open my mind to left-over dough ;0)
Flavourful wishes, Claudia
Thanks for your detailed response foodhessa! who knew american nutella is much sweeter. though i wonder where my jar comes from.. but given how sweet it is, it’s much like your American variant.
wow, this looks divine. I’m so excited to make some for me!!!
Hi, Google Reader seemed to stop updating after you migrated. I cancelled my subscription and resubscribed and it seems to be OK now. Just thought I´d let you know.
Never had a pop tart! Well, you’re not missing out on much. I used to love them, but now they just make me sad. These homemade ones might be the cure. They look scrumptious.
We don’t even get poptarts in New Zealand, but I’ve tried them a few times when in different countries. You’re not missing anything. But this looks great – what’s better than pastry, chocolate and hazelnuts? I’m off to make some now. Yum.
I like, I love! The pictures, the flow, the food! What I don’t like is the feeling in my tummy now :D
Came down to your blog all the way from Flickr. This looks amazing and I’m nicking this recipe right now! Your pictures are great!
Hi There!
First I would like to say what a delicious recipe this is!
Second of all I wanted to make this for my boyfriend who has celiac disease. So, instead of pie dough, I made Gluten Free pizza bread mix and just put the nutella into rolled out pieces of that dough. Now, not only did it work out well, but when I used the bread mix, the nutella inside it stayed nice and gooey! So there is always an option if you are really into the Nutella gooeyness. Just wanted to let you know!!! Thank you for the recipe. My boyfriend and I love it!
Oh my gosh. Oh my gosh oh my gosh. So gorgeous and such a great idea. I’ve bookmarked this and will make this for sure. I can’t believe I’d never come across your blog before! So so beautiful. I’m already a fan!
I love your serving platter. Please tell me it is from some store here in Mumbai!
It is it is! Fabindia! Had to buy it when I saw it.
I just saw your post included in the pop-tart story on Fine Cooking. Nutella sounds so great in a pop-tart!
These look amazing! I am excited to try them, and the strawberry pop tarts also. Do you think these could be made in advance and stored in the fridge overnight?
yum!! i love Nutella, and to use pie dough is ingenious. my son would love this, thanks for the idea!
Hi!
How can I make the dough?!!!!
I really want to bake these!!!!
Thanks!!!
What a fun idea! I haven’t had a Poptart since I was a kid! These sound amazing. I like the idea of freezing to help the Nutella stay gooey, wish I had more ideas.
Hey just wondering, can melted milk chocolate be used instead of nutella?
Yes, that’s be delicious!
So it looks like these are little bite-size Poptarts…is that correct? (just want to make sure I do them right! Haha) Thanks
A tad larger than bite size, but don’t worry – you can’t go wrong! :)
I LOVE Pop Tarts and so does my girlfriend. So I thought I would try making some for her for something different! Your recipe is probably my favourite so far, I can’t wait to give it a shot!
Provided all that Nutella doesn’t end up in my mouth first…
Number one rule of Nutella—DO NOT COOL! DO NOT FREEZE! That is why it is dry.
I discovered Nutella while I was in Germany… and when I came back to the states, was thrilled to actually notice it on our shelves as well. I did notice a bit of a change in flavor, but brushed it off as not relevant. When I read the post about the sugar content being different in the US version verses the Italian version it all made sense. Interesting to know that manufacturers think Americans need more sugar…..
Hi im not sure if this is covered in the comments, but urgent question!
gonna make these babies on saturday, but was wondering if i can do up til the step of assembling the tarts, and then refrigerate it in cling wrap and bake the following day?
Thanks :)
Sorry for the late reply, but yes you can!
Hi Shaheen,
I have always wanted to understand the underlying reason for the technique wherein things are first put into the refrigerator or chillers and then put into oven..why is this done….
Had visited Cinnabon outlet and saw then first make the chocolate cinnamon rolls then put it in chillers then again in oven …repeat this twice or thrice before the final roll is ready to eat. Why is this alternating of temperatures done?
It’s depends on the recipe, so I can’t generalise based on your comment. But about Cinnabon – it seems like they do so to retard the yeast acting on the dough. They probably prefer a slow rise instead of a quick rise in hot and humid Bombay.
Brilliant! Nutella in a pop tart. Please do share your discoveries of how best to work with the cream.
I’ve made these before and found if you put marshmallows in with the Nutella then it stays gooey :)
First, these look AMAZING. I plan to try them for a friends baby shower soon. Second, you may already have solved the problem with them drying out, and its just a random thought but maybe a little clarified butter or canola oil added to the nutella? not sure, just a thought though.
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