Nutella & Fruity Pebbles Pop Tarts
It has been a while since I've posted a Pop Tarts recipe, hasn't it?
Well today I'm back with a super fun idea: Nutella & Fruity Pebbles Pop Tarts!
Colourful and definitely yummy 🤤
This time the dough is made with sourdough discards (I took the recipe from Homemadefoodjunkie) and it tastes more like a puff pastry than a crunchy cookie.
However, these treats are covered with Fruity Pebbles so you are not gonna miss the crunch whatsoever!! Plus they are filled with Nutella... what else can I say?
Check out how I made them in the section below and give it a try!
--- SOURDOUGH PIE CRUST ---
93g all purpose flour
113g COLD butter
1/2 tablespoon sugar
1/2 teaspoon salt
113g sourdough discards*
--- FILLING ---
--- TOPPINGS ---
Add flour, sugar, and salt to the bowl of the food processor. Pulse a few times to mix.
Cut the cold butter into pieces and add it on top of the flour mixture. Pulse until the butter breaks up into small chunks.
Pour the sourdough starter into the food processor and pulse until the dough barely holds together with some crumble.
Remove the dough from the food processor and squeeze it a bit to hold it together.
Shape the pieces into a flattened disc and wrap it in plastic wrap. Let it rest in the fridge for at least 1 hour.
Spread a layer of Nutella on top of parchment paper and put it in the freezer to set.
Preheat oven to 350°F (180°C) and cover a baking tray with parchment paper.
Roll the dough on the counter or on a silicone mat and cut it into rectangles (9 x 6 cm); add frozen Nutella in the middle of half of the rectangles and cover them with the remaining half.
Seal the borders pressing them with a fork and make a few holes on the surface with a toothpick.
Bake for about 15 minutes or until the edges look golden brown.
Let them cool at room temperature before glazing them.
Make a simple glaze mixing milk and powdered sugar together in a bowl until you get a pourable consistency.
Glaze the surface of the Pop Tarts with the simple glaze and garnish with some Fruity Pebbles.
As written on the original recipe from Homemadefoodjunkie the sourdough starter should be fed within the last week. You should use it cold from the fridge and it needs to be at 100% hydration, which means that it is fed with equal parts flour and water, by weight.
The sourdough pie crust can also be frozen for 3 months or so. To use the dough, defrost in the refrigerator overnight until pliable.
If you make it let me know! :)