Chef Greg Ellis and his Nutella Pop Tarts at 2Sparrows, 553 W. Diversey. | Rich Hein~Sun-Times
Updated: January 29, 2013 9:50AM
MAKES 10 SERVINGS
3 cups all-purpose flour 1 teaspoon sugar 1 teaspoon salt ½ cup (2 sticks) chilled butter, cubed ¼ to ½ cup cold water 1 (13-ounce) jar Nutella 1 egg, whisked with 1 tablespoon water
1 teaspoon sugar
1 teaspoon salt
½ cup (2 sticks) chilled butter, cubed
¼ to ½ cup cold water
1 (13-ounce) jar Nutella
1 egg, whisked with 1 tablespoon water
Add butter and pulse or mix on medium speed until butter is pea-sized.
With mixer on low, add water slowly, just until dough comes together, then mix briefly at medium speed.
Shape dough into two equal portions, wrap in plastic wrap and refrigerate for at least 2 hours.
Preheat oven to 375 degrees. Roll out dough on lightly floured surface into 2 (15x10-inch) rectangles.
Using pizza cutter or small knife, cut dough into 3x5-inch rectangles, 10 per sheet. Prick each rectangle several times with fork.
Spread heaping tablespoonfuls of Nutella onto 10 dough rectangles, leaving ½-inch Border on all sides. Brush borders with egg wash. Cover with remaining dough, using a fork to crimp and seal edges.
Place tarts on parchment-lined cookie sheets. Using small knife, lightly score tops with an “X” so tarts don’t balloon while baking.
Brush tops with egg wash. Bake for 12 to 15 minutes, or until golden brown on top. Serve immediately.
Adapted from Gregory Ellis, 2Sparrows