Homemade Chocolate Pop Tarts

These Homemade pop tarts are one of my childhood faves! I have to admit these are way better than the store bought kind. Inside it has delicious Nutella and I’m obsessed with the glaze. These are so cute and fun! This recipe is from bromabakery.com by Sarah who is amazing and so inspiring. I love all her desserts and recipes! Let’s get baking!

INGREDIENTS:

• 2 cups all purpose flour
• 1/4 cup cocoa powder
• 1/4 cup granulated sugar
• 1 cup unsalted butter, cold and cut into small cubes
• 4–6 Tablespoons cream or milk
• 1/4 teaspoon salt
• 1 teaspoons espresso powder, optional
• 1 egg (for egg wash)
• 1/2 cup chocolate spread (I used Nutella)

INGREDIENTS FOR GLAZE:

• 3/4 cups powdered sugar
• 1 Tablespoons cocoa powder
• 1 Tablespoons milk
• 1/2 Tablespoon butter

DIRECTIONS:

1. In a food processor, Pulse together flour, cocoa powder, sugar, and salt. Add in the butter until it resembles pea size crumbles.
2. Pour in 4 Tablespoons of the cream or milk, then pulse everything together until just combined. If dough is too dry and not coming together, add in another tablespoon of cream at a time until it forms a ball.
3. Form dough into 2 equal sized disks and wrap each with plastic wrap and refrigerate for at least 1 hour, but up to 2 days.
4. Remove one of the doughs from the fridge. Use cocoa powder (not flour!) to generously coat a clean work surface. Working quickly, roll the dough out into a rectangle. Then, cut your rectangle into 9 equal pieces
5. Use a spatula to transfer the rectangles to  a large, parchment-lined baking sheet, leaving at least 1 inch between each rectangle. Once all of the rectangles are moved onto the baking sheet, place the sheet in the freezer while you repeat the rolling & cutting process with the second half of the dough.
6. Once all of your dough is cut, preheat your oven to 350°F.
7. Remove the baking sheet from the freezer. Brush the edges of each of your 9 pop tart bases with an egg wash (this will help the dough to stick together).
8. Spoon a tablespoon of the chocolate spread into the center of each pop tart base. Spread it slightly, but not too close to the edges.
9. Place the remaining dough over the filling of the pop tart. Press down on the edges slightly to seal the dough together. Then, using a fork, create indentations around the entire pop tart.
10. Brush the remaining egg wash over the pop tarts, then use your fork to create an air hole on the top. Bake for 30 minutes, then allow to cool completely. 

FOR THE GLAZE:

1. combine all ingredients in a medium sized bowl and place in microwave for 30 sec. or until butter is thoroughly melted. 
2. Spoon on pop tarts and Enjoy! 

Thanks for baking with me!

~ Natalie