I’m sure many of us have fond memories with Pop Tarts, back when we were kids….or teenagers…or perhaps freshman year of college. No shame.

I remember for my soccer tournaments, I would keep a pack of Pop Tarts in my bag for sustenance; the S’mores flavor was always the best, but strawberry was a closer runner up. So, I kept that in mind when I whipped these guys up from scratch.

They are really easy to make, but they just take a little bit of time, and patience. With Christmas coming up, put this recipe on your “To Do” list to wow your guests with a creative, fun, and memorable breakfast treat!

How to:

Combine flours, sugar, salt and then cut in the cold butter and oil, until it resembles course meal. Stream in the cold water and mix to combine into dough.

Let the dough rest for about 10 minutes.

Roll out on a floured surface to 1/8″ thick; measure and cut into 2″ x 3″ rectangles with a pizza cutter.

Transfer half of the rectangles to a parchment-lined baking sheet, brush the edges with beaten egg, and spoon some of the Nutella/cream cheese filling into the center.

Add the strawberry preserves on top of the Nutella mixture.

Top with another rectangle, pinching the edges together with fork tines to seal in the filling. Brush the tops with beaten egg and poke a few holes in the top to allow steam to release while baking.

Bake in the oven at 375, for 18-20 minutes or until the tops are golden brown.

Crack one open and eat them while they are hot.

If you don’t get at them right away, they are also great when heated up in the toaster…just avoid toasting the Pop Tarts which might have had a filling blow-out. I won’t be responsible for cleaning anybody’s toasters.

Strawberry & Nutella Pop Tarts

Adapted from Babble//The Family Kitchen

Print Recipe!

Makes 12 small pop tarts 

Ingredients:

1 cup all-purpose flour

1 cup whole wheat flour (or 1 cup all-purpose flour, if desired)

1 Tbsp. sugar

1/4 tsp. salt

1/4 cup cold butter, cut into small pieces

1/4 cup canola oil

1/3 cup ice cold water

1 egg, lightly beaten

Filling

1/2 cup Nutella

2 oz. cream cheese, softened

Strawberry preserves

Directions:

Preheat the oven to 375˚F.

In a large mixing bowl or using a food processor, combine the flours, sugar and salt. Add the butter and oil and pulse a few times, until the mixture resembles coarse meal/sand-like or blend with a pastry cutter, wire whisk or fork until crumbly. If you used a food processor, transfer the mixture to a bowl.

Add the ice water and stir just until the dough comes together. Gather into a ball and let rest for 10 minutes or so. On a lightly floured surface, roll the dough out about 1/8” thick. Cut into 2”x 3” rectangles and place on a parchment-lined baking sheet. Brush the edges with beaten egg.

In a small bowl, combine Nutella and cream cheese and mix well. Spoon about 1 ½ teaspoons of Nutella mixture and place in the center of each bottom rectangle. Add about 1 tsp of strawberry preserves on top of the Nutella and top with another pastry rectangle. Press down along the edges with fork tines, ensuring to seal each pop tart as best as possible to prevent leakage. Brush the tops with beaten egg and, with a fork, poke each pop tart on top two or three times to allow steam to escape while baking.

Bake for about 18-20 minutes, until golden. Enjoy right out of the oven, or store in the fridge for up to 3-4 days, popping them in the toaster, or oven to reheat and eat!

From the Little Yellow Kitchen,

Chrissy