Nutella Pop Tart
This Giant Nutella Pop Tart is as dreamy as it sounds. Mixing creamy, decadent, Nutella with a crisp puff pastry is a match made in heaven.
Ingredients
Pop Tart
- 3/4 cup Nutella
- 2 sheets Pepperidge Farm Puff Pastry Dough *thawed
- 3 tsp Sprinkles
Egg Wash
- 1 Large Egg
- 1 tsp Water
Instructions
- Preheat oven to 425° and line a baking sheet with parchment paper.
- Thaw puff pastry dough according to package directions.
- Place a sheet of puffed pastry dough onto the parchment paper, using a rolling pin roll the dough out to a larger rectangle. Pierce it all over with a fork. Place the parchment paper and dough onto a baking sheet.
- Using a silicone spatula spread 1/2 cup of Nutella in an even layer over the bottom pastry, making sure to leave a 1-inch border.
- Lay another sheet of parchment paper out and roll the second sheet of pastry dough out to a larger rectangle. Carefully lay the second sheet of dough over the Nutella pastry, matching up the edges. Use a fork to press around the 1-inch border of the pop tart. Use a fork to carefully poke holes into the top sheet of the dough. This makes it so it won’t bubble up too much in the cooking process.
- Make the egg wash by placing the egg and water into a bowl, using a whisk to combine.
- Brush the entire top of the pop tart with the egg wash.
- Bake for 25-30 Minutes. Let it cool for 10-15 minutes before drizzling the last 1/4 cup of Nutella over the top of the pop-tart, then sprinkle the sprinkles over the top. Slice with a pizza cutter or knife and enjoy!