This giant Nutella Pop Tart is a fun take on the classic breakast pastry. It's definitely too big for a toaster but it is just right for dessert.
This big Nutella Pop Tart starts with a pie dough and then is filled with a generous amount of Nutella. Once it's done baking in the oven, it's topped with a chocolate glaze with sprinkles, making it super tasty and fun. Who doesn't love fun desserts?
The first time I made homemade Pop Tarts, they were mini, about the size of a ravioli, and were filled with jam. This time, I decided to go big!
To serve this, just cut it into pieces. You could also set it out and let folks grab a piece! P.S It's fabulous with a scoop of vanilla ice cream topped with crushed roasted hazelnuts.
Ingredients You will Need:
Pie Crust: You can either make your own or use a prepared pie crust dough, such as the boxed version from Pillsbury. I used the boxed pie crust, which for a dessert like this, is just fine. You just unroll it and roll it with your rolling pin. To make the round pie crust become a 12 inch by 8 inch rectangle, just roll it out and trim off pieces to attach to one end. The dough is very forgiving.
Nutella: Nutella is a chocolate hazelnut spread, similar to peanut butter. You can find it in the peanut butter section of your grocery store.
Chocolate Icing: It's similar to a vanilla confectioners' sugar icing but with a tablespoon of cocoa powder whisked in.
Sprinkles: I used rainbow sprinkles but you can use any style of sprinkles or non pareils you like.
Egg: For an egg wash.
To Make This Giant Pop Tart:
First, roll out 1 half of a packaged pie dough into an eight inch by 12 inch rectangle that is about 1/8 inch thick. To do this, roll the dough and then trim off any excess on the sides and piece them on the top or bottom end of the dough. Roll the spare pieces into the dough until the dough scraps are attached and the dough is the right size.
Next, cut the rectangle in half and spread the Nutella over one of the halves, leaving about 3/4 inch around the edges. Brush the edges with the egg wash and then place the other half of the dough on top. Press the edges together with your fingers and then press the edges with the tines of a fork to make sure they stick together.
After that, trim the edges a bit and then chill the assembled pop tart in the refrigerator for about 10 minutes.
Next, pierce the top of the dough with a fork a few times and then brush the top with more of the egg wash.
Bake the assembled tart in the oven for about 15 to 20 minutes.
Finally, let the pop tart cool and then spread it with a chocolate icing glaze and top wth rainbow sprinkles.
Make Ahead and Storage:
This Pop Tart will keep in an airtight container for up to three days at room temperature.
If you make your own pie dough, you can keep it in the refrigerator for a day or two.
Recipe Variations:
The concept of a giant Pot Tart could easily be adapted to jam, curd, or other nut butter fillings. You could also use a vanilla glaze for the topping.
Another option would be to ice these with a butter cream or royal icing and sprinkles.
Sunday Funday Pop Tarts:
- Ghostly Pop Tarts by A Day in the Life on the Farm
- Homemade Flaky Pop Tarts With Indian Blackberry(Jamun) Chia Jam by Sneha's Recipe (our host)
- Homemade Pepperoni Hot Pockets by Amy's Cooking Adventures
- Nutella Pop Tarts by Karen’s Kitchen Stories
- POG Tarts by Culinary Cam
- Sloppy Joe Pop Tarts by Our Good Life
Giant Nutella Pop Tart
Giant Nutella Pop Tart - a fun take on the classic breakast pastry. It's definitely too big for a toaster but it is just right for dessert.
Ingredients
- 1/2 of a packaged pie crust, such as Pillsbury
- 75 grams (1/4 cup) Nutella spread
- One egg, whisked with a pinch of salt for the egg wash
- 30 grams (1/4 cup) confectioners' sugar
- 5 grams (heaping tablespoon) unsweetened cocoa powder
- 1/4 teaspoon vanilla extract or vaniilla bean paste
- 10 grams (2 teaspoons) whole milk
- 2 teaspoons sprinkles
Instructions
- Heat the oven to 425 degrees F. Line a quarter sheet pan with parchment paper.
- Roll the dough into an 8 inch by 12 inch rectangle. You can trim pieces of dough and attach it at the end to achieve the size you are looking for. Cut the dough in half crosswise to form two rectangles.
- Spread the Nutella over one half of the rolled out dough, leaving a 1/2 inch border. Brush the border with the egg wash. Place the other half of the dough over the top and crimp the edges with the tines of a fork. Place the sheet pan in the refrigerator for 10 minutes to chill, uncovered.
- Remove the pan from the refrigerator and brush with the egg wash. Poke the top of the dough with a fork about 8 to 10 times.
- Bake the tart for about 15 to 20 minutes, until golden. Cool completely on a wire rack.
- Whisk together the glaze ingredients. The icing should be smooth and glossy. Spread it over the top of the tart with a small offset spatula, leaving about 1/2 inch off the edge clean, and then top with the sprinkles. Let the icing set for a few minutes before serving.
Nutrition Facts
Calories
159Fat (grams)
6 gSat. Fat (grams)
6 gCarbs (grams)
25 gFiber (grams)
2 gNet carbs
23 gSugar (grams)
20 gProtein (grams)
2 gCholesterol (grams)
0 mgRecipe inspired by the book Small-Batch Breads: 50 Recipes for Loaves, Buns, and Flatbreads.
