Homemade Cinnamon-Nutella Pop Tarts
The first time I had pop tarts was not too long ago; around the first time I went camping. A friend brought them along and I wanted to see what all the fuss was about. Unfortunately, this experience was not a pleasant one- because they weren’t warm or toasty. The crust was too soft and tasted like eating a spoonful of flour. Bleeeh. But I revisited the famous pop tart this summer and I found myself hooked. The crust was soft, light and crumbly. Within was a bed of jam, which contrasted it’s outer shell beautifully. Subtly savory and and sweet go hand in hand.
So does cinnamon and Nutella. A method of making pop tart clones has been circulating around the internet- Pinterest, Food Gawker, etc. etc. This may not be a good thing for the famous toaster pastry brand, but it’s definitely a good thing for everyone who’s got a sweet tooth, because now you can customize the pop tart to your own taste. I’m a fan of Nutella and all things cinnamon-y, because I love fall. When I tried the combination out, it was perfect. Not overly sweet, not overly strong- perfect.
If you’d actually like to toast the pop tart, bake it for 10 minutes instead of 15 and toast for a couple minutes until golden brown. Also, instead of making a sweet vanilla glaze, you can just drizzle on some more Nutella.
My favorite part about eating a pie is always the crust. Sure, the filling is probably the most flavorful part- but it’s all about the crisp, slightly salty slightly sweet biscuit-like goodness for me. And this pop tart definitely has more crust over anything else. Of course, if you prefer the filling, add more Nutella- it’s your toaster pastry after all.
I always make these little pastries when I have left over shortcrust pastry from making a pie, so the amount of dough you have will vary- you can make these guys with any adequate amount of dough.
- Pop Tart
- Shortcrust pastry (pie dough)
- or puff pastry
- Nutella or any chocolate spread you fancy (1 tbsp per pop tart)
- Cinnamon (1/8 tsp per pop tart
- Heavy cream
- Granulated sugar
- – confectioner’s sugar
- – vanilla extract (1 tsp for every cup of sugar)
- – milk (2 tbsp for every cup of sugar)
- Preheat the oven to 375 F or 200 C
- Flour a work surface and roll the pastry to around 1/4 cm thickness.
- Using a knife or pizza cutter, cut even rectangles of dough, around 3 by 5 inches work well.
- Place the dough on the baking tray- lined with parchment or aluminum foil that has been lightly floured.
- Spread 1 tbsp of Nutella on one rectangle leaving a 1/2 centimeter periphery and sprinkle on a pinch of cinnamon (1/8 tsp) evenly.
- Brush this periphery with heavy cream or egg wash (1 egg beaten with 1 tbsp water).
- Place a bare rectangle directly on the one with Nutella and press the edges gently. Then, taking a knife, cut the edges to create sharp, straight ones.
- Using a fork, gently press the edges of the rectangle to create a pattern.
- Brush the tops of all the rectangles with heavy cream and sprinkle with granulated sugar for a nice shimmer.
- Bake for 10-15 min until golden brown and drizzle with the glaze.
- For the glaze, combine all the ingredients together until smooth, place in a ziplock bag and snip of the end to drizzle. Or you could just spread it with a knife of back of a spoon.
You can also make this pop tart with an apple filling using my apple pie recipe