Saturday, December 10, 2011

Day Ten: Nutella Pop Tarts

After you make these scones, you'll be faced with one tiny problem. You'll have a jar full of leftover Nutella. Stay calm. Do not panic.

I know what you're thinking. Sure, you're asking, aren't there are other ways to solve this problem? Of course there are. Nutella on toast is one of my favorites. But you probably won't want to stop there.

Because what could be better than a homemade Nutella pop tart? Not store-bought pop tarts. Those don't even compare. These are light and flaky, with just the right amount of sweetness. The added bonus of Nutella takes these pop tarts right over the edge.

Not the most traditional Christmas cookie, but they'll fit right in on you tray of treats.

Nutella Pop Tarts
adapted from Smitten Kitchen

Note: You can also prepare miniature or circular versions of these pop tarts!

1 double-crust recipe for your favorite pie crust, chilled (Here's my go-to vodka pie crust)
1 large egg, to brush on the pastry
9 tablespoons Nutella
Raw sugar for sprinkling

Remove dough from the refrigerator, and leave it for 15 to 20 minutes at room temperature to make it easier to roll out. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Roll out the dough on a lightly floured surface until it is about 1/8-inch thick. Cut 3-inch by 8-inch rectangles out of the dough. Brush the edges of each rectangle with the beaten egg. Place a heaping tablespoon of Nutella in the center of the right side of the pop tart. Fold the other half of the rectangle over. Seal the edges with a fork. Cut a few small slits in the top of each pop tart.

Brush the top of each pop tart with egg wash and sprinkle with a bit of raw sugar.

Bake the pop tarts at 350 degrees for 18 to 22 minutes, or until light golden brown. Cool on a wire rack.

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