Top each brown sugar center with 1 teaspoon Nutella down the center. You want to make sure you leave at least a 1/2-inch dough perimeter so your pop tarts can seal together. Next, spread a combination of brown sugar, and flour down the center of each rectangle then spread it out towards the edges.
This will help help the top and bottom rectangles seal together. Now the fun part! I love brown sugar pop tarts – but I also love Nutella – combine them together and you have sensational Nutella Brown Sugar Pop Tarts! Before we add the filling, brush egg wash over all of the edges. These will be the top and bottoms of your homemade pop tarts. Repeat with remaining dough to create 9 more rectangles then transfer them to the other baking sheet. 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. Using a ruler and a pizza cutter, cut three 3” rows across the 9-inch side. Keep the other dough portion in the refrigerator- remember – always keep the dough chilled before it bakes! Roll dough into a little larger than a 9×12-inch rectangle on a lightly floured cutting board. Remove 1 disc of dough from the refrigerator and let rest 10 minutes to soften so its easier to work with. Divide into 2 even portions and flatten or roll each portion into an approximate 6” disc – it doesn’t need to be perfect – and wrap each portion tightly with plastic wrap.Ĭhill dough for at least one hour in the refrigerator. Chilling the dough makes it much easier to work with and is also super convenient because you can make the dough, refrigerate and come back to it whenever its convenient for you to finish making the homemade pop tarts. Turn dough onto a floured surface and gather into a ball. The ice water also helps the butter stay cold. With processor running, pour ice cold water down the feed tube and pulse until the dough begins to clump together. Add COLD butter and shortening and pulse about 8 times, just enough to cut butter into smaller pieces. To make the dough, add flour, sugar and salt to your food processor and pulse a few times to evenly combine. If the butter gets too warm before it goes into the oven, the dough will still taste great but the texture will be more chewy and you will lose the distinct layers of the crust. The end result is the flaky, multi-layered crust. When the dough is put into the oven, steam from the pieces of butter get released, creating small pockets of air in the dough.
Two important notes about making dough – your butter and shortening need to be COLD in order to achieve a flaky crust. It saves you time and elbow grease- the dough literally comes together in a few pulses! Of course, if you don’t have a food processor, you can cut the butter in by hand. I LOVE using my food processor to make dough and it works fabulous in this homemade pop tarts recipe. You will need your basic dough ingredients, filling ingredients (which can vary) and icing ingredients: Homemade pop tarts requires just a few pantry staples. I filled my pop tarts with a base of brown sugar and cinnamon topped with a layer of Nutella (DIVINE!) but the filling possibilities are virtually endless, and so will be your cravings! Pop Tart Ingredients I scaled down my favorite pie crust recipe for the pastry which you form into two discs, refrigerate then roll into 2 large rectangles that you then cut into 9 smaller rectangles as shown above. Now these 100% from scratch Nutella Brown Homemade Sugar Pop Tarts recipe has a few steps, but I promise its so worth it and much easier than you might think. You may or may not be a fan of boxed pop tarts, but I can promise these buttery, flaky homemade pop tarts glazed in out of this world cinnamon, vanilla icing, giving way to sweet, rich, crystallized brown sugar and creamy, Nutella will win your heart, mind and soul – AKA every part of you will be loving, craving, obsessing over these pop tarts. And then I made these Nutella Brown Sugar Pop Tarts. Homemade pop tarts brown sugar cinnamon Pop Tart RecipeĪs I was reflecting on my college days obsession with pop tarts, giddiness overcame me as I imagined how much more intoxicatingly delicious homemade pop tarts would be.
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