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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!
As soon I stumbled upon the step by step photos on making Pop Tarts on Chez Pim, I knew I’d have to give it a thumbs up. With my 5 y.o. cousin who’s always happy to bake with me, these strawberry pop tarts would be perfect, given that he’s not a fan of chocolate (Yes, I know!).
I’m not so fond of jam, so what I did was use a little strawberry jam as a base and added a whole lot of chopped fresh strawberries to accentuate the taste of the jam as well as give the filling some texture. And just because I was feeling a little frivilous, I added half a vanilla bean to it. It already felt so perfect that I instantly started thinking of the different flavour combinations I’d be trying in the future – plum and star anise, apple and cinnamon, strawberry and lime, Nutella and chopped hazelnuts! What would be your favourite flavour for these pop tarts?
For the flaky pastry crust I used this recipe and increased the sugar by two tablespoons. Making the dough was easier than ever with my KitchenAid! All I had to do was put the dry ingredients in the bowl and pop in the rest of the ingredients in the prescribed order, and it was ready! I’m still in awe of it. I just stand there and gape at it in amazement while all the mixing is being done (so I don’t think I will be multitasking for a while!).
Strawberry Filling Recipe
Strawberry jam
Fresh strawberries, chopped
½ a vanilla bean, split and scraped
No proportions here because that just depends on how chunky or smooth you’d like your filling to be. I used approx 5 tablespoons of jam with a large handful of strawberries. And once you’ve scraped the bean, toss the remains into your jar of sugar to have some Vanilla sugar instead of spending a fortune over it!
While we took turns to roll out the dough and spread the strawberry filling, we made a whole lot of different shapes and different cuts for the steam to escape. He had seen all the step by step photos with me and knew exactly what to do, so before I could tell him what had to be done, he’d go run and get whatever was required! Even yesterday, when we made lavender cupcakes, he told me to be careful and not fill the batter till the top and also wait for the cake to cool down, failing which the icing will melt! Very pleasantly surprised by this since he doesn’t bake at home! I finally have a smart and enthusiastic baking partner and I really wish he didn’t have to go back to England!
Love watching the filling bubbling through the vents!
