Nutella Pop Tarts (Decadent Homemade Pop Tart Recipe!)

I made Nutella Pop Tarts with a secret chocolate ripple that looks ordinary until you slice one and see what’s inside.

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I’ve been obsessed with recreating that perfect toaster pastry and this take on Nutella Pop Tarts feels like a little triumph. The flaky dough made with All purpose flour gives way to a glossy, almost naughty center of Nutella or other chocolate hazelnut spread, and honestly it hits different than the store box.

If you like riffs like Homemade Nutella or a playful Poptart Recipe you might forgive the crumbs. I kept it simple but with a couple tricks that make them actually hold up, so the first bite is gooey and the second proves you can make something wild at home.

Ingredients

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Flour gives structure, mostly carbs with little fiber, so it’s not very filling.
Butter adds flaky texture and richness, heavy in saturated fat and calories.
Nutella is sweet and oily, mostly sugar and fat with few hazelnut nutrients.
Egg binds dough, gives protein, color, and a shiny finish when brushed.
Powdered sugar makes the glaze sweet and smooth but adds empty calories.
Sea salt lifts flavors and balances sweetness, but use sparingly for sodium.
Milk thins glaze and helps egg wash, adds slight creaminess and browning.

Ingredient Quantities

All purpose flour 2 1/2 cups (about 312 g)

Granulated sugar 1 tablespoon

Fine sea salt 1 teaspoon

Unsalted butter 1 cup (2 sticks, 226 g) cold, cubed

Ice water 3 to 4 tablespoons, chilled

Nutella or other chocolate hazelnut spread 1 cup (about 300 g)

Large egg 1, beaten for egg wash

Whole milk 2 to 3 tablespoons, divided for egg wash and glaze

Powdered sugar 1 cup (about 120 g) for the glaze

Vanilla extract 1/2 teaspoon (for the glaze)

Sanding sugar or sprinkles 1 to 2 tablespoons optional for topping

How to Make this

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1. In a big bowl whisk 2 1/2 cups (312 g) all purpose flour, 1 tablespoon granulated sugar and 1 teaspoon fine sea salt. Cut in 1 cup (226 g) cold cubed unsalted butter with a pastry cutter or your fingers until pieces are about pea size, try not to melt the butter with your hands. Sprinkle 3 tablespoons ice water and mix gently, add the 4th tablespoon only if dough still seems dry, then gather into a disk, wrap and chill at least 1 hour.

2. Preheat oven to 375°F (190°C) about 20 minutes before baking. Meanwhile warm 1 cup Nutella in short bursts in the microwave (10 to 20 seconds) and stir till smooth so it pipes easier. Spoon into a piping bag or freezer bag and snip a small corner.

3. On a lightly floured surface roll chilled dough to about 1/8 to 1/4 inch thick. Cut into rectangles roughly 3 x 4 inches (or whatever size you like). You should get about 8 rectangles; pair them into tops and bottoms.

4. Place the bottom halves on a parchment lined sheet. Beat 1 large egg with 1 tablespoon whole milk for egg wash. Pipe about 1 to 2 teaspoons Nutella in the center of each bottom rectangle leaving a 1/3 inch border all around. Don’t overfill or it will ooze out while baking.

5. Lightly brush the border with the egg wash, place a top rectangle over each, press around edges to seal, then crimp with a fork. Use the fork to prick the top a few times so steam can escape. If any filling squeezes out wipe it away so edges seal better.

6. Chill the assembled pop tarts on the baking sheet in the fridge for 10 to 15 minutes so they hold their shape, then brush the tops with more egg wash (you can stretch that single beaten egg and 1 tbsp milk) and bake at 375°F for 18 to 22 minutes until golden brown. Keep an eye, ovens vary.

7. Cool completely on a wire rack so filling sets, at least 20 minutes. If you cut into them too soon the Nutella will be lava and messy.

8. Make the glaze by whisking 1 cup (120 g) powdered sugar with 1/2 teaspoon vanilla and 1 to 2 tablespoons whole milk (use less for thick glaze, more to thin). Drizzle or spread the glaze over cooled tarts.

9. While glaze is still wet sprinkle 1 to 2 tablespoons sanding sugar or sprinkles if using. Store in an airtight container up to 3 days, or freeze unglazed for longer. To reheat, pop them in the toaster oven for a minute or two so the center gets gooey again.

Tips: keep everything cold for a flaky crust, warm the Nutella not too hot, and don’t overwork the dough or you’ll end up with tough pop tarts.

Equipment Needed

1. Large mixing bowl (for the dough and mixing stuff, youll use this a lot)
2. Measuring cups and spoons plus a kitchen scale if you want exact grams
3. Pastry cutter or your fingers (food processor works too)
4. Rolling pin and a lightly floured surface for rolling
5. Baking sheet with parchment paper
6. Microwave safe bowl to warm the Nutella briefly
7. Piping bag or a resealable freezer bag and scissors to snip the corner
8. Pastry brush for the egg wash, and a fork to crimp and prick the tops
9. Wire cooling rack and oven mitts for safe handling

FAQ

Q: Can I make the dough in a food processor instead of cutting in the butter by hand?

A: Yes. Pulse the flour, sugar and salt a few times, add cold cubed butter and pulse until pea sized crumbs, then drizzle in 3 tablespoons ice water until it just holds. Don’t overwork it or the crust will get tough.

Q: How do I stop the Nutella from leaking out while baking?

A: Don’t overfill the rectangles, leave a 1/4 to 1/2 inch border, chill assembled tarts for 10 to 15 minutes, press edges firmly with a fork and brush a little egg wash on the border to help it seal. That usually fixes most leaks.

Q: Can I freeze these, and how do I bake or reheat from frozen?

A: Yes. For unbaked tarts, freeze them on a tray until solid, then wrap tight and store up to 2 months. Bake from frozen but add 3 to 6 minutes to the bake time. For baked tarts, freeze wrapped, then reheat in a 350 F oven for 6 to 10 minutes so the filling gets melty again.

Q: I dont eat eggs. What can I use instead of the egg wash?

A: Brush with whole milk or an equal mix of milk and maple syrup for shine and color. It wont seal quite as strongly as egg but it still helps. To make a better seal, press edges extra firm and chill before baking.

Q: Can I swap part of the all purpose flour for whole wheat or gluten free flour?

A: You can replace up to half the AP flour with white whole wheat for a nuttier crust, expect it to be slightly denser. For gluten free, use a 1-to-1 cup-for-cup gluten free baking blend and chill the dough well so it handles like regular dough.

Q: My glaze keeps getting too thin or too thick. Any quick fix?

A: Always start with less milk, add a teaspoon at a time until you hit the spreadable thickness. Sift the powdered sugar first so there’s no lumps. If it’s too thin add more powdered sugar, if too thick add milk a drop at a time.

Nutella Pop Tarts (Decadent Homemade Pop Tart Recipe!) Substitutions and Variations

All purpose flour: swap in pastry flour 1:1 for a softer, more tender crust. If you want whole wheat, replace up to 50% with whole wheat pastry flour, expect a nuttier, slightly denser result and you may need 1 to 2 Tbsp more ice water.
Unsalted butter: use salted butter and cut the recipe salt by about 1/4 tsp, or use vegetable shortening (same weight) for a flakier but less buttery crust. Solid coconut oil can also be used 1:1, it will give a faint coconut note.
Nutella: use another chocolate hazelnut spread 1:1, or for a peanutty twist mix 3/4 cup peanut butter with 1 to 2 Tbsp cocoa and a little honey to taste. For fruity pop tarts swap in 3/4 to 1 cup jam or preserves.
Powdered sugar (glaze): if you don’t have it, blitz granulated sugar with 1 Tbsp cornstarch in a blender to make about 1 cup powdered sugar. Or use a thinner glaze by stirring 2 to 3 Tbsp maple syrup or honey with a splash of milk until pourable.

Pro Tips

1. Keep everything cold and move fast. Cold butter and ice water are the difference between flaky layers and a tough flat crust, so cut the butter into pea sized bits, chill the dough, and chill the assembled tarts for 10 to 15 minutes or even pop them in the freezer for 5 minutes before baking so they hold their shape.

2. Solve runny Nutella by briefly warming to make it pipeable but not hot, then freeze the dollops. Pipe teaspoons onto parchment, freeze until firm, and drop the frozen clumps onto the dough bottoms so they dont ooze out while baking.

3. Seal properly and dont overfill. Brush just the border with egg wash, press edges together, then crimp with a fork and wipe away any squeeze out before baking. Prick the tops to vent steam so they dont burst.

4. Glaze and reheat tricks. Only glaze when the tarts are fully cool or the glaze will slide off; thin the glaze with a few drops of milk to reach the consistency you want. To revive stored pop tarts, heat gently in a toaster oven or oven for a minute or two so the center gets gooey again, dont microwave unless you like a soggy crust.

Nutella Pop Tarts (Decadent Homemade Pop Tart Recipe!)

Recipe by Kate Sinclair

0.0 from 0 votes

I made Nutella Pop Tarts with a secret chocolate ripple that looks ordinary until you slice one and see what's inside.

Servings

servings

Calories

625

kcal

Equipment: 1. Large mixing bowl (for the dough and mixing stuff, youll use this a lot)
2. Measuring cups and spoons plus a kitchen scale if you want exact grams
3. Pastry cutter or your fingers (food processor works too)
4. Rolling pin and a lightly floured surface for rolling
5. Baking sheet with parchment paper
6. Microwave safe bowl to warm the Nutella briefly
7. Piping bag or a resealable freezer bag and scissors to snip the corner
8. Pastry brush for the egg wash, and a fork to crimp and prick the tops
9. Wire cooling rack and oven mitts for safe handling

Ingredients

All purpose flour 2 1/2 cups (about 312 g)
Granulated sugar 1 tablespoon
Fine sea salt 1 teaspoon
Unsalted butter 1 cup (2 sticks, 226 g) cold, cubed
Ice water 3 to 4 tablespoons, chilled
Nutella or other chocolate hazelnut spread 1 cup (about 300 g)
Large egg 1, beaten for egg wash
Whole milk 2 to 3 tablespoons, divided for egg wash and glaze
Powdered sugar 1 cup (about 120 g) for the glaze
Vanilla extract 1/2 teaspoon (for the glaze)
Sanding sugar or sprinkles 1 to 2 tablespoons optional for topping

Directions

In a big bowl whisk 2 1/2 cups (312 g) all purpose flour, 1 tablespoon granulated sugar and 1 teaspoon fine sea salt. Cut in 1 cup (226 g) cold cubed unsalted butter with a pastry cutter or your fingers until pieces are about pea size, try not to melt the butter with your hands. Sprinkle 3 tablespoons ice water and mix gently, add the 4th tablespoon only if dough still seems dry, then gather into a disk, wrap and chill at least 1 hour.
Preheat oven to 375°F (190°C) about 20 minutes before baking. Meanwhile warm 1 cup Nutella in short bursts in the microwave (10 to 20 seconds) and stir till smooth so it pipes easier. Spoon into a piping bag or freezer bag and snip a small corner.
On a lightly floured surface roll chilled dough to about 1/8 to 1/4 inch thick. Cut into rectangles roughly 3 x 4 inches (or whatever size you like). You should get about 8 rectangles; pair them into tops and bottoms.
Place the bottom halves on a parchment lined sheet. Beat 1 large egg with 1 tablespoon whole milk for egg wash. Pipe about 1 to 2 teaspoons Nutella in the center of each bottom rectangle leaving a 1/3 inch border all around. Don’t overfill or it will ooze out while baking.
Lightly brush the border with the egg wash, place a top rectangle over each, press around edges to seal, then crimp with a fork. Use the fork to prick the top a few times so steam can escape. If any filling squeezes out wipe it away so edges seal better.
Chill the assembled pop tarts on the baking sheet in the fridge for 10 to 15 minutes so they hold their shape, then brush the tops with more egg wash (you can stretch that single beaten egg and 1 tbsp milk) and bake at 375°F for 18 to 22 minutes until golden brown. Keep an eye, ovens vary.
Cool completely on a wire rack so filling sets, at least 20 minutes. If you cut into them too soon the Nutella will be lava and messy.
Make the glaze by whisking 1 cup (120 g) powdered sugar with 1/2 teaspoon vanilla and 1 to 2 tablespoons whole milk (use less for thick glaze, more to thin). Drizzle or spread the glaze over cooled tarts.
While glaze is still wet sprinkle 1 to 2 tablespoons sanding sugar or sprinkles if using. Store in an airtight container up to 3 days, or freeze unglazed for longer. To reheat, pop them in the toaster oven for a minute or two so the center gets gooey again.
Tips: keep everything cold for a flaky crust, warm the Nutella not too hot, and don’t overwork the dough or you’ll end up with tough pop tarts.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.