Despite the large number of desserts I’ve been posting lately, I’m not actually a big sweets eater. Often when I make something sweet, I bring some to friends and neighbors, otherwise it’ll go bad at my house. But that’s not always the case.
I took my daughter and her little BFF to a cupcake bakery in our town. While I’m not one to get a big cupcake, I am one to get the chocolate hazelnut pop-tarts they offer! They are amazing! I think it is all in their crust, it’s buttery and flaky, oh so good! I was telling my dad how wonderful they are and he found me a recipe for Nutella pop-tarts. It’s basically a cheater recipe because it uses store-bought pie crust dough, so it isn’t quite as good as the local bakery. But it’s still darn good! These are so quick and easy, perfect for a last minute dessert or breakfast. I’m going to try soon making my own dough, but for now these satisfy the craving nicely.
Recipe from The Jelly Shot Test Kitchen
1 package refrigerated rolled pie crust (in a box by the biscuits)
1 cup Nutella hazelnut spread
- Preheat oven to 425.
- Unroll a pie crust and cut the rounded edges off, then cut into rectangles (a pizza cutter works well here).
- Place a dollop of Nutella on half of the rectangles, then cover with the other rectangles. Seal edges with your fingers, then crimp the edges with the tines of a fork.
- Repeat process with the other pie crust.
- Bake for 8-10 minutes, until turning golden.
- Allow to cool completely, then make a glaze with powdered sugar, very little milk and a splash of vanilla. Top with sprinkles.