Nutella Poptarts

Homemade dough filled with Nutella and topped with white chocolate
Read more at http://insidebrucrewlife.com/2010/08/nutella-poptarts/#FQa0H1xcpGL8uLUf.99

Homemade dough filled with Nutella and topped with white chocolate. Simple to make..once you get past all the reading and better than shop bought.Thank you Inside BruCrew Life

2 cups flour
1 tablespoon sugar
1 teaspoon salt
1 cup butter, cut up
2 eggs
2 Tablespoons milk
1 cup Nutella
1/2 cup melted white chocolate
sprinkles

• Whisk together the flour, sugar, and salt. 
• Work in the butter with a pastry blender or fork until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. 
• Whisk one egg and milk together and stir them into the dough, mixing lightly. 
• Knead briefly on a well-floured counter if necessary.    
• Divide the dough in half and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. 
• Repeat with the second piece of dough. 
• Set trimmings aside. 
• Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.    
• Beat the additional egg and brush it over the entire surface of the first dough. 
• This will be the “inside” of the tart; the egg is to help glue the lid on. 
• Place a heaped tablespoon of Nutella into the center of each rectangle, keeping a 1/2-inch perimeter around it. 
• Place a second rectangle of dough atop the first 
• Use your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. 
• Press the prongs of a fork all around the edge of the rectangle. 
• Repeat with remaining tarts.
• Gently place the tarts on a lightly greased baking sheet. 
• Prick the top of each tart with a fork; you want to make sure steam can escape. 
• Bake them at 350 degrees for 20 minutes, or until they are a light golden brown. 
• Cool in pan on rack. 
• Top with melted chocolate and sprinkles if desired. 
• Makes 9 tarts. Keep in a sealed container.

2 cups flour

1 tablespoon sugar

1 teaspoon salt

1 cup butter, cut up

2 eggs

2 Tablespoons milk

1 cup Nutella

1/2 cup melted white chocolate

sprinkles

Instructions

1. Whisk together the flour, sugar, and salt. Work in the butter with a pastry blender or fork until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. Whisk one egg and milk together and stir them into the dough, mixing lightly. Knead briefly on a well-floured counter if necessary.
2. Divide the dough in half and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.
3. Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of Nutella into the center of each rectangle, keeping a 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.
4. Gently place the tarts on a lightly greased baking sheet. Prick the top of each tart with a fork; you want to make sure steam can escape. Bake them at 350 degrees for 20 minutes, or until they are a light golden brown. Cool in pan on rack.
5. Top with melted chocolate and sprinkles if desired. Makes 9 tarts. Keep in a sealed container.

Read more at http://insidebrucrewlife.com/2010/08/nutella-poptarts/#FQa0H1xcpGL8uLUf.99

2 cups flour

1 tablespoon sugar

1 teaspoon salt

1 cup butter, cut up

2 eggs

2 Tablespoons milk

1 cup Nutella

1/2 cup melted white chocolate

sprinkles

Instructions

1. Whisk together the flour, sugar, and salt. Work in the butter with a pastry blender or fork until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. Whisk one egg and milk together and stir them into the dough, mixing lightly. Knead briefly on a well-floured counter if necessary.
2. Divide the dough in half and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.
3. Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of Nutella into the center of each rectangle, keeping a 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.
4. Gently place the tarts on a lightly greased baking sheet. Prick the top of each tart with a fork; you want to make sure steam can escape. Bake them at 350 degrees for 20 minutes, or until they are a light golden brown. Cool in pan on rack.
5. Top with melted chocolate and sprinkles if desired. Makes 9 tarts. Keep in a sealed container.

Read more at http://insidebrucrewlife.com/2010/08/nutella-poptarts/#FQa0H1xcpGL8uLUf.99

2 cups flour

1 tablespoon sugar

1 teaspoon salt

1 cup butter, cut up

2 eggs

2 Tablespoons milk

1 cup Nutella

1/2 cup melted white chocolate

sprinkles

Instructions

1. Whisk together the flour, sugar, and salt. Work in the butter with a pastry blender or fork until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it. Whisk one egg and milk together and stir them into the dough, mixing lightly. Knead briefly on a well-floured counter if necessary.
2. Divide the dough in half and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. Repeat with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds – you’ll form nine 3″ x 4″ rectangles.
3. Beat the additional egg and brush it over the entire surface of the first dough. This will be the “inside” of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of Nutella into the center of each rectangle, keeping a 1/2-inch perimeter around it. Place a second rectangle of dough atop the first, using your fingertips to press firmly around the pocket of filling, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Repeat with remaining tarts.
4. Gently place the tarts on a lightly greased baking sheet. Prick the top of each tart with a fork; you want to make sure steam can escape. Bake them at 350 degrees for 20 minutes, or until they are a light golden brown. Cool in pan on rack.
5. Top with melted chocolate and sprinkles if desired. Makes 9 tarts. Keep in a sealed container.

Read more at http://insidebrucrewlife.com/2010/08/nutella-poptarts/#FQa0H1xcpGL8uLUf.99