Tuesday, July 24, 2012

Mini Nutella Pop Tarts

While apartment hunting in DC we stopped for lunch and then got a pop tart.  I got a chocolate hazelnut pop tart, and it looked fantastic.  Chocolate dough, chocolate hazelnut filling, chocolate topping with chopped hazelnuts on top, I was expecting a lot from this treat.  When I finally tasted it, I was met with the feeling of it not living up to my expectations.  It was missing something, and the filling wasn't as hazelnutty as it should of been.  It became clear that once I got home I was going to have to make these and make them better. 

The search began for a recipe somewhere close to one I liked....I couldn't find anything remotely close.  So I printed one out, reworked the whole thing and made it what I thought it should be and happily went baking.  I made the dough at night so I could wake up in the morning and be able to get these bad boys going. These may seem difficult, but they really aren't.  Just some time is needed to make these, the rest is really easy. 

so good - really
You can choose to make them mini or large, or whatever size you want.  The smaller you make them, the quicker the bake time.  Plus minis are great, you don't feel bad for eating one (ok let's face it, sometimes two).  A great treat for any kid or adult. 

Mini Nutella Pop Tarts

For the dough:
1 1/2 cups plus 2 tbsp all purpose flour
1/4 cup cocoa powder
1 tbsp sugar
1 tsp salt
1 cup cold butter, cut into 12 pieces
2 egg yolks
3 tbsp cold milk

For the filling:
1 egg, lightly beaten
(1) 13 oz jar Nutella or favorite chocolate hazelnut spread

For the glaze:
1 cup confectioners sugar
2 tbsp plus 1 tsp milk
1 tbsp Nutella
Sea Salt

  1. In a large bowl mix together the flour, sugar and salt for 10-15 seconds.  Scatter the butter over the top.  Mix on low speed for 1-1/2 minutes, or just until the flour hold together when you clump it - lumps of butter should be visible throughout the dough. 
  2. In a small bowl, whisk together the egg yolks and milk until blended.  Add to the flour mixture all at once.  Mix on low speed for about 30 seconds, until the dough just barely comes together.  It will be a shaggy mess. 
  3. Tilt the bowl to the side and gather the dough together, smear the dough down the bowl.  Do this repeatedly to the dough until there are streaks of butter throughout the whole dough.  Gather the dough into a ball and wrap tightly in plastic wrap, pressing it into a disc shape.  Refrigerate for at least 4 hours before using.  (Can be frozen for up to 1 month).
  4. Preheat oven to 350 degrees.  Line baking sheets with parchment paper or Silicone liners.  Flour counter top and roll out half of the dough into a large rectangle.  Cut off corners if needed and reserve the scraps.  Cut the dough into size wanted (mini, medium or large), making sure to have a matching size for each pop tart (or something close to it). 
  5. Take half of cut pop tarts and place on prepared baking sheet.  Brush tops of pop tarts with egg and place 1 tsp Nutella in the center of each pop tart.  Take remaining halves of pop tarts and place on top.  Seal all edges with your fingers, then taking a fork, lightly press fork into the dough along all edges.  Repeat with remaining dough. 
  6. Bake for 8-10 minutes, longer if they aren't mini sized, rotating sheets halfway through. Edges will look done and tops should of puffed up.  Let cool on baking sheet on wire racks. 
  7. Once fully cooled, make the glaze.  In a medium bowl, mix confectioners sugar, milk and nutella together until smooth.  Spoon over tops of each pop tart.  Sprinkle each top with Sea Salt and then finish off with colored sprinkles.  

No comments:

Post a Comment