Happy belated Valentines Day! I know I’m a little late, but believe me, this recipe is worth the wait! I’m not usually huge on baking, but for holidays I can’t resist making adorable, cheesy, holiday color-themed treats. Plus, I mean, these pop-tarts are super delicious and super easy to make, so what’s not to love? My boyfriend and I have a weird obsession with Nutella. If you’re reading this I’ll go ahead and assume you’re thinking, “Oh, me too!”, just to make myself feel a little better about my spoon-licking-eat-it-straight-from-the-jar-with-my-fingers obsession. BUT, the beauty about Nutella (besides everything) is that it pairs nicely with fruit flavors. So I decided to get a little craft in the kitchen and pair Nutella with strawberry preserves. This recipe is a little different from my pumpkin pop-tart recipe from Fall because I did not make a filling, per-say. But it turned out just as delicious!
• Pie Crust
• Strawberry Preserves
• Powdered Sugar
• Sprinkles (if desired)
• Food coloring
• Cookie cutter
First , sprinkle flour on your working surface so the dough doesn’t stick. Make your desired shapes.
Fill. I did not put a ton of filling in mine, but later I kind of wish I would’ve!
Place the top and bottom together, melt butter and brush it along the top, using fork prongs seal the 2 pieces together.
Bake at 375 for 15 minutes or until golden brown.
Let cool! Meanwhile, mix 1/4 cup of powdered sugar and 2 tablespoons of milk together to make icing. Add food coloring if desired.
Add sprinkles! (the best part!)
Today I have the day off from work, so I decided to spend a little more time in the kitchen than normal. While perusing the cereal aisle in the grocery store the other day, I saw Kelloggs limited edition pumpkin pie pop-tarts. Having grown up eating pop-tarts for nearly every breakfast before school, I instantly craved the comforting fruity treat, and since pumpkin is my absolute favorite thing the month, I decided to recreate them my own way!
For the crust:
I just used refrigerated Pillsbury Pie Crust found in the refrigerated baking section. It’s perfect for these pop-tarts because it comes with 2. A top and a bottom.
For the filling:
3/4 cup canned pumpkin
1/4 cup brown sugar
1 large egg
1/4 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon all spice.
For the Maple Icing:
1/ cup powdered sugar
2 tbsp milk
2 tbsp maple syrup
• Roll the crust out on a flat surface. Since my pie crusts were circular, I cut them using a pizza cutter to make it into a rectangle and flattened out the leftover dough to make 2 more.
• Melt butter and brush it onto one side of the dough.
• Spoon the filling in the center of one side of each square.
• Top with empty dough square.
• Using a fork, close the ends by pushing spokes down.
• Make a few slits on the top to eliminate air bubbles.
• Bake on 375 degrees for 15 minutes, or until golden brown.