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NUTS FOR NUTS

Who doesn't love Pop-Tarts? A brand of flat, rectangular, pre-baked toaster pastries most of us grew up eating, and still indulge in occasionally. Or Nutella? A hazelnut-based sweet spread from the Italian company Ferrero. Nutella is a modified form of gianduja, a sweet chocolate containing about 30% hazelnut paste, invented in Turin by Caffarel in 1852. It takes its name from Gianduja, a Carnival and marionette character who represents the archetypal Piedmontese, the Italian region where hazelnut confectionery is common. The recipe for Nutella was developed in 1949 by Pietro Ferrero who owned a patisserie in Alba and originally called "Supercrema". It was later revamped and renamed "Nutella" in 1963. It became an instant success.

Nutella Pop Tarts

Simply take your favorite Pate Brisee or All Butter Tart Crust recipe and roll it out more thinly than you would for a pie. You can cut the dough into small rectangles or use a biscuit cutter to make circles. Put a nice sized dollop of Nutella on half the circles or rectangles then top the filled piece with another rectangle or circle of dough. Seal the edges by pressing firmly with a fork.

Make an egg wash with 1 egg and 2 tablespoons of heavy cream or half-half, beaten together with a fork.

Place the "pop tarts" on a parchment or silpat lined cookie sheet. Brush the egg wash on the little gems. Place baking sheet in preheated 375° oven. Bake about 20 minutes or until pastries are golden brown.

Remove from heat and allow to cool.

Pâte Brisée

1 1/2 cups all-purpose flour

1/4 tsp salt

1/2 tsp sugar (increase to 3 tsp sugar if for sweet recipe)

8 tbsp (1 stick) unsalted butter, chilled, cut into cubes

2 1/2 - 3 tbsp ice water

1. Combine the flour, salt, and sugar. In a food processor or using pastry cutter, sprinkle in the butter cubes over the flour and pulse a few times with processor, or cut butter into the flour with a pastry cutter.
2. When the mixture resembles a coarse meal, drizzle water into the processor while running, or sprinkle the water over the flour and mix until dough comes together. Make sure it's not too wet.
3. Knead together just a couple of times, careful not to overwork the dough. Pat into a disc, wrap in plastic wrap and refrigerate at least 1 hour before rolling out.

recipe via kcrw food blog