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pop tarts with strawberry glaze on baking sheet

Chocolate Pop Tarts with Strawberry Glaze

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
Course Breakfast, Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 24 minutes
Chilling Time 1 hour
Total Time 1 hour 59 minutes
Servings 8 pop tarts
Calories 685kcal
Author Tara Kringlen



  • 3 cups all purpose flour
  • 1/4 cup sugar
  • 1 tsp salt
  • 1 cup unsalted butter cold and cut into small pieces
  • 6-8 tbsp ice cold water


  • 1 cup Nutella

Strawberry Glaze

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

Decoration on Top

  • 1/2 cup Freeze dried strawberries for decorating optional



  • 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 tbsp ice cold water and process until the dough starts to come together into a ball. Add an additional tbsp 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.


  • 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 1/8 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 tbsp 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.


  • 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 1/3 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.