Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup unsalted butter, chilled and cubed
- ¼ cup ice water
- 1 egg (for egg wash)
- ½ cup Nutella (or other chocolate-hazelnut spread)
- ½ cup strawberry jam (or preserves)
- 1 tablespoon powdered sugar (optional, for dusting)
- 1 teaspoon vanilla extract (optional, for extra flavor)
Ingredient Highlights
- All-purpose flour: The foundation of the dough, giving these poptarts their signature flaky texture.
- Butter: Cold butter is key to creating that melt-in-your-mouth, flaky pastry.
- Nutella: A creamy chocolate-hazelnut spread that offers a rich, indulgent filling.
- Strawberry Jam: Provides the sweet, fruity contrast that complements the Nutella perfectly.
- Egg wash: A mixture of egg and water is brushed onto the dough before baking to give the poptarts a golden, glossy finish.
Instructions
Prepare the Dough for Strawberry Nutella Poptarts:
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, salt, and sugar until evenly combined.
- Cut in the Butter: Add the chilled butter cubes to the flour mixture. Using a pastry cutter or your hands, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
- Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing until the dough starts to come together. Be careful not to overwork the dough.
- Chill the Dough: Divide the dough into two equal portions, flatten each portion into a disc, and wrap them tightly in plastic wrap. Refrigerate for at least 30 minutes to allow the dough to firm up.
Assemble the Poptarts:
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll Out the Dough: Remove one disc of dough from the refrigerator and roll it out on a lightly floured surface into a rectangle about 1/8 inch thick.
- Cut the Dough: Using a knife or pizza cutter, cut the dough into rectangles, approximately 3×4 inches in size. You should get 8-10 rectangles, depending on the size you prefer for your poptarts.
- Fill the Poptarts: Place a small spoonful of Nutella and a teaspoon of strawberry jam in the center of half of the dough rectangles, leaving a small border around the edges. If desired, you can add a dash of vanilla extract to the Nutella for extra flavor.
- Seal the Poptarts: Place the remaining rectangles of dough on top of the filled rectangles. Press the edges down gently with your fingers, then use a fork to crimp the edges to seal the poptarts completely.
- Brush with Egg Wash: Beat the egg and brush a thin layer over the top of each poptart to give them a golden, shiny finish when baked.
Bake the Poptarts:
- Bake: Place the assembled poptarts on the prepared baking sheet and bake for 25-30 minutes or until the edges are golden brown and the filling is bubbling.
- Cool: Allow the poptarts to cool for 10 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Serve the Poptarts:
- Dust with Powdered Sugar (optional): Once the poptarts have cooled, dust them lightly with powdered sugar for an extra touch of sweetness.
- Serve: Enjoy your homemade Strawberry Nutella Poptarts as a snack, breakfast, or dessert with a cup of coffee or milk.
- Prep Time: 20 minutes
Nutrition
- Serving Size: 8
- Calories: 250
- Fat: 14g
- Carbohydrates: 32g
- Protein: 3g