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pop tarts with strawberry glaze on baking sheet

Chocolate Pop Tarts with Strawberry Glaze

Tara Kringlen
Creamy nutella is sandwiched between a homemade flaky pastry crust. The pop tarts are glazed with a sweet strawberry icing and then decorated with crushed freeze dried strawberries for a pretty presentation
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Prep Time 35 minutes
Cook Time 24 minutes
Chilling Time 1 hour
Total Time 1 hour 59 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 pop tarts
Calories 685 kcal

Ingredients
  

Dough

  • 3 cups all purpose flour
  • ¼ cup sugar
  • 1 teaspoon salt
  • 1 cup unsalted butter cold and cut into small pieces
  • 6-8 tablespoon ice cold water

Filling

  • 1 cup Nutella

Strawberry Glaze

  • 1 ½ cups powdered sugar
  • 1 cup strawberries sliced in half
  • 1 tablespoon lemon juice

Decoration on Top

  • ½ cup Freeze dried strawberries for decorating optional

Instructions
 

Dough

  • In a food processor, combine flour, sugar and salt and pulse a few times to mix. Add the butter and pulse until the crumbs are about the size of a pea.
  • With the processor running, add 6 tablespoon ice cold water and process until the dough starts to come together into a ball. Add an additional tablespoon of water at a time if dough isn't coming together.
  • Dump the dough onto a floured surface and using your hands, bring together into a disc. Wrap the disc in plastic wrap and place in the fridge for 30 minutes to chill.

Assembly

  • Prepare a sheet pan with parchment paper.
  • Starting with one dough disc at a time, roll out the dough into a rough rectangle that is about ⅛ inch thick and measures about 13 x 11. Trim the edges of the rectangle down to a 12 x 10 rectangle.
  • Cut 8 smaller rectangles out of the dough each 3 x 5 inches (see pictures in post).
  • Place each rectangle on the prepared baking sheet and place sheet in the refrigerator.
  • Repeat these steps with the other dough disc. Remove the baking sheet with the other rectangles from the refrigerator.
  • Place 2 tablespoons of Nutella on the center of each rectangle on the baking sheet, spreading to about ¼ inch of each edge.
  • Place another dough rectangle over the filling and crimp the edges with a fork. Using the fork, also poke a few holes in the top of dough to allow steam to escape while cooking.
  • Place the baking sheet in the freezer for 20-30 minutes or the refrigerator for 1 hour prior to baking.
  • Bake at 350 degrees for about 23-25 minutes until lightly golden brown.
  • Remove the baking sheet from the oven and allow the pop tarts to cool completely before glazing them.
  • Once cool, spoon about 1 tablespoon of glaze over each pop tart, using the back of the spoon to spread it as close to the edges as you wish.
  • If decorating with the freeze-dried strawberries, place about ½ cup of freeze-dried strawberries in a mortar and pestle or a plastic bag and coarsely crush. Sprinkle each pop tart with some of the strawberry dust while the glaze is still wet.

Glaze

  • Puree strawberries and lemon juice in a blender until smooth.
  • Press through a fine mesh sieve placed over a small bowl to remove the seeds. Discard the seeds. You should have about ⅓ cup of strawberry puree.
  • Combine the powdered sugar and the 3 tablespoons of the strawberry puree, whisking until mixed. The glaze should be a pourable consistency. If it is too thick, add additional strawberry puree by the teaspoon until pourable. If too thin, add addtional powedered sugar by the teaspoon until the desired consistency.

Nutrition

Calories: 685kcal
Keyword chocolate, nutella, pop tarts, strawberry glaze, strawberry icing
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