Johnny's Homemade Nutella Pop-Tarts

Saturday, May 21, 2011

2 cups flour
1 tablespoon sugar
1 teaspoon sea salt
1 cup butter
1 large egg
2 tablespoons milk

1 tablespoon per pastry Nutella


Mix the flour, sugar, and salt, then work in the butter with your fingers until the mixture holds together when you squeeze it. Whisk the first egg and the milk together in a small bowl and stir them into the dough, mixing everything until it is cohesive. Now, divide the dough in half and shape each half into a rectangle. Trust me, I hate doing math, but you will need a ruler to make this perfect! You want this to be about 1/8th an inch thick. You will be wanting to cut 9, 3 inch by 4 inch rectangles (I almost said squares! Oh, geometry). Beat the other egg and brush it over the entire top surface of 1/2 of your pastries, this will be the inside of your tart; the egg acts like a glue to keep them together. Place a tablespoon of nutella into the center or each egg brushed rectangle and spread it out so you have a 1/2-inch bare perimeter around it. Place the eggless rectangles on top of these now and using your fingertips press around the perimeter that does not have nutella.  Now take a fork and press down around the perimeter and create little grooves to hold the pastry together.

Carefully lift each of the pop-tarts on a greased baking sheet. Take a toothpick and poke holes in each pop-tart. If you don't do this, than steam can't escape while the pasty bakes and the pop-tarts may  become billowy pillows or exploded messes. Now, place the tarts in a refrigerator for a half hour. This step is very important, don't skip it! Once you take the tarts out of the refrigerator place them in an oven set to 350°F.

To make this vegan use a store-bought vegan pie crust. I believe Pillsbury's pie crust is vegan. Also, they sell vegan versions of nutella in a lot of places including Whole Foods.


Post a Comment