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Step 1: CHOCOLATE SHORTCRUST PASTRY

200g / 3/4 Cup Unsalted Butter

313g / 2 & 1/3 Cups Plain Flour

60g / 1/3 Cup Cocoa Powder

2tbsp Caster Sugar

1/4tsp Salt

2 Egg Yolks

5tbsp Water

+Nutella

Begin by adding the butter and dry ingredients to a food processor and pulse until you have fine bread crumbs.
Whisk the egg yolks and water together and combine with the breadcrumbs to form the dough. Cover with plastic wrap and leave to chill in the fridge for 30 minutes.

Step 2:

Once your dough has chilled, roll out on a floured surface until the dough reaches about a 1/4 of inch in thickness. Cut out rectangles 7cm in width and 10 cm in length. Mix together an egg and some water and bush over all the rectangles. Spoon some Nutella onto half of the rectangles leaving a small border. With a fork prick holes onto the remaining rectangles. Take the rectangles with the holes and place over the rectangles with the Nutella and seal together with a fork. Once your pop-tarts are formed, bake at 200 degrees C for 20 minutes or until golden brown.

Step 3: Nutella Frosting

125g / 1 Cup Icing Sugar

2tbsp Nutella

3tbsp Milk

1tsp Vanilla Extract

+ Extra Icing Sugar, Milk & Vanilla

Mix the ingredients together in bowl to form the Nutella frosting and spread over the pop tarts. Take some more icing sugar, milk and vanilla and mix together to form a basic powdered sugar icing and pipe (or drizzle) onto the pop tarts.

Step 4: Enjoy

could I by any chance change the nutella filling and do a peanut butter filling?

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