Happy World Nutella Day! We’re likely going celebrate tonight by whipping up some Gooey Chocolate Pudding Cakes that we’ll top with whipped cream and gobble up while we watch the finale of the Biggest Loser on Hulu. A bit hypocritical? Perhaps . . .
But the pop tarts, right, that’s what we’re here to talk about. I used a crust from 100 Days of Real Food and was very pleased with the final product. I always make these the day before I intend to eat them for breakfast and then just reheat them in the toaster oven, because let’s be honest, frying eggs is generally the only cooking we have time for in the mornings. (Because we of course spent the majority of our morning working off gooey pudding cake 😉
Whole Wheat Nutella Pop Tarts
- 2 1/4 C Whole Wheat Flour
- 1/2 tsp salt
- 1 C butter (2 sticks), straight out of the fridge
- 1/2 C ice water
- 7-8 TBSP Nutella
- Preheat oven to 375°F.
- Mix flour and salt either in a bowl or in a food processor if you have one.
- Fill a measuring cup with 1/2 C water and add a few ice cubes.
- Cut the butter into 1/2″ chunks and sprinkle on top of the flour. Run the food processor or use a pastry blender to mix the butter into the flour until the mixture resembles a crumbly meal.
- Slowly add the ice water stirring or blending until the dough clumps into a ball.
- Lightly flour a work surface and roll the dough out until it’s about 1/4″ or less thick. Cut the dough (I use a pizza cutter) into an even number of rectangles (If you’re big on appearances you can cut off uneven edges and either discard or re-roll).
- Lay half the rectangles on baking sheets. Spoon Nutella onto the middle of each of those rectangles. You don’t need to spread it around too much because it will spread when it’s cooking.
- Top the rectangles with the reserved rectangles. Crimp the edges with a fork and bake for 18-22 minutes or until golden brown.
- Allow to cool and either consume or store in an airtight container.