Hi y'all! Nothing makes me happier than Nutella in any shape or form. Though I've said before I hate chocolate, there is something magical about hazelnut spread with a hint of cocoa...what's that?! Nutella wants to sponsor my blog and give me tons of product!? Really!? No, not really. Sigh. A girl can wish though, right!? :)
This recipe is totally easy. I won't bore you with tutorial photos or unnecessary steps. I've done that before when I made apple pie pops. The process is basically the same, just with different filling ingredients. Two magical filling ingredients, that is. You will also need cake pop sticks.
-Pie Crust (you can make your own or buy the frozen kind that rolls out)
-Raspberry Preserves (preferably seedless)
-sanding sugar (optional)
Preheat oven to 375 degrees F.
Roll out your dough to about 1/4 inch in thickness. Using a pizza cutter cut out strips (2in width) then cut the strips into rectangles roughly about 2in x 4in in size. Lay on a cookie sheet lined with parchment paper then place your stick on it, about 1 inch in. If you alternate the direction the pops are going in, you will be able to get more on one cookie sheet. Using a small spoon fill with equal parts preserves and Nutella (about 1 and a 1/2tsp of each). Place the tops of the tarts on and using a fork pinch the border of the tart to seal them. Also poke vent holes in top of tart. Now would be when you apply the sanding sugar. Place in the oven and bake for about 15 minutes, or until edges brown and puff up. Once you are done baking them, allow them to fully cool before you stand up the pops.
That's it! See? Told you it was easy! Enjoy!
Owner/Creator, Evey's Creations