Categories: Pop-tarts
Ingredients
- 1 cup butter, room temperature
- 3 TBSP sugar
- 1 large egg yolk
- 1/2 tsp salt
- 2 cups flour
- 1 TBSP ice-cold water
- Chocolate-hazelnut filling:
- 1/4 cup chocolate-hazelnut butter
- 1 tsp cornstarch
- 1 TBSP cold water
- 1-2 tsp flour
Directions
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Sift together sugar, egg, salt and flour. Cut in butter. Add water and knead dough with hands. Divide in half, form into smooth balls and wrap in plastic wrap. Refrigerate for 2 hours (or up to 2 days).
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Line baking sheet with parchment paper and lightly sprinkle with flour. Remove one ball of dough from fridge and roll until it is sligtly thicker than a quarter. Use 2×3 cookie cutter to cut dough. Be careful, in this state, the dough is so thin and fragile it may lose shape if you don’t go easy on it.
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Carefully remove cut dough from parchment and place on baking sheet. Spread with filling. Remove second ball from fridge and follow the same steps as listed in the above paragraph. Place cut dough on top of teh dough spread with filling; carefully pushing down the edges. Place baking sheet in fridge for 30 minutes. Remove and smoosh edges with a fork. Poke holes in the tops of the tarts with a toothpick.
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Bake at 400F for 12-14 minutes.
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**Do not use too much flour to roll the dough.