Chocolate orange nutella pop tarts

Chocolate orange nutella pop tarts

Breakfast is my favourite meal of the day but it can often feel the most rushed and least satisfying when you’re preparing for a busy day. Chocolate orange nutella pop tarts add a much needed burst of excitement for my morning routine. They’re such a treat and something that can be prepped the evening before so no stress. They keep really well for a few days after too, so you’ll have plenty to keep you going during the week when time is tight. 

These really are so delicious. Great for chocolate orange lovers. The flaky pastry pop tarts are bursting with lots of orange zest which is so lovely with the nutella filling. If you’ve got a sweet tooth the icing will be your favourite part, gorgeously chocolaty for an extra indulgent hit and scattered with hazelnuts for crunch. Totally scrummy and seriously addictive. 


340g plain flour

2 large eggs

170g unsalted butter (fridge cold) 

30g icing sugar

Zest 2 oranges

Pinch of salt

1 jar of nutella (you’ll need a few tbsp for each pop tart and extra for the icing)

For the icing:

200g icing sugar

1 tbsp nutella

3-4 tbsp water from recently boiled kettle

Pinch of salt

1 tbsp cocoa powder

½ tsp instant coffee powder

Chopped hazelnuts to sprinkle on top

Makes 8 pop tarts 

(You can easily ½ the quantities if you don’t want such a big batch)

Method for chocolate orange nutella pop tarts 

First, let’s make the pastry. 

This is really simple. Pop the flour, salt, cold butter, icing sugar and orange zest in a food processor. Blitz for a few seconds until you have a mixture that looks like fine breadcrumbs. The butter should be in very small pieces, distributed amongst the flour mix. 

Then crack in 2 eggs and blitz until the pastry begins to come together in one large ball. 

Remove the dough, divide into 2 and then wrap in cling film and chill in the fridge for about 30 mins. 

Preheat the oven to 190°C alongside a baking tray the same size that you’ll use to bake the pop tarts. This will help them cook evenly and give you a lovely crispy base.

To assemble the pop tarts

Take each piece of dough then on a floured work surface, thinly roll out the pastry into a large rectangle. Trim the pastry so that you have pretty straight edges and then divide the dough into even rectangles. Do the same for the other piece of dough. If you have any offcuts, save them and repeat this process until you’ve got everything ready. 

Make sure that you have an even number of rectangles – enough for tops and bottoms of the pop tarts. 

Take about a few tbsp of nutella and spread it onto the middle of your pastry. Get a mug of water and, using your finger, wet the sides of the pastry. Then take another rectangle and place on top, pressing down the sides to make sure no sauce escapes when you bake them. 

Take a fork, and seal the edges of the pastry. Take a sharp knife and add three score marks in the centre of the pastry, to help any steam escape in the oven. 

Put the pastry onto a lined baking tray. Repeat for the rest of the tarts. 

Brush the tops of the tarts with milk or egg wash then bake. The lovely thing about this recipe is you can do all this the night before then bake them fresh in the morning if you like. They’ll sit very happily in the fridge. 

Bake for about 15-17 minutes until the pop tarts are cooked well underneath and are a lovely golden brown. 

Once cooked, leave to cool on a wire rack while you make the icing.

To make the icing for the chocolate orange nutella pop tarts

Put the icing sugar, cocoa powder, nutella, salt and coffee powder into a bowl then gradually add the hot water until you get a pouring but not too runny consistency. Stir together. Add the water gradually a tbsp at a time to help get the right consistency but if it does get a bit too runny, you can just add more icing sugar. 

When the pop tarts are cool enough spread a little of the icing on top of each, letting it fall down the sides a bit as it sets. Roughly chop a handful of hazelnuts and sprinkle over the tops of the pastry. 

Leave for about 30 minutes for the icing to set a little. Enjoy.

These are best eaten on the day that they’re baked, but will last a few days stored in an airtight container.

You could also freeze un-iced pastries by tightly wrapping in cling film, which will keep for about 3 months. Then you could defrost in the fridge overnight and decorate when needed.  Alternatively you can flash freeze unbaked pastries, store in a bag and then bake for an extra 10 minutes whenever you want one.

Looking for other breakfast pastry ideas? Our Cranberry pop tarts are so yummy. Our Chocolate pancakes are also super delicious.

Love nutella and want more recipe inspiration? Try our Nutella mince pies for a seasonal treat. Or our Chocolate nutella muffins – with a crunchie topping

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