Strawberry Nutella Poptarts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Sarah Fennel
  • Prep Time: 2 hours 30 mins
  • Cook Time: 30 mins
  • Total Time: 3 hours
  • Yield: 9 poptarts
  • Author: Sarah Fennel
  • Prep Time: 2 hours 30 mins
  • Cook Time: 30 mins
  • Total Time: 3 hours
  • Yield: 9 poptarts


For the pastry dough

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 tsp. salt
  • 3/4 cup unsalted butter, chilled, cut into pea-sized squares
  • 1/4 cup coconut oil (or vegetable shortening), chilled
  • 45 tablespoons ice cold water
  • 1 egg, for an eggwash

For the filling

  • 1/2 cup strawberry preserves
  • 1/2 cup nutella

For the icing

  • 1 cup powdered sugar
  • 23 tablespoons heavy cream
  • 1/2 teaspoon vanilla extract
  • 12 drops red food coloring (optional)
  • Rainbow jimmies


    Make the dough ahead

    1. In a food processor*, pulse together the flour, sugars, and salt. Add in the chilled butter and coconut oil, and pulse again until the mixture resembles coarse crumbs.
    2. Pour into a large mixing bowl and slowly (1 tablespoon at a time) add in the ice water, mixing with your hands between each addition. Work fast as to not melt the butter and oil into the dough. Your goal is to keep everything as cold as possible! Stop adding water as soon as the dough comes together.
    3. Separate the dough into two oval disks and wrap in plastic wrap. Allow to chill in fridge for at least 2 hours, or overnight.

    Make the poptarts

    1. Remove one of the doughs from the fridge. Place a large piece of saran wrap over a work surface, then sprinkle flour over it. Flour a rolling pin. Working quickly over your saran wrap, roll the dough out into a 10″x13″ rectangle. It will be difficult and the dough will be very thin, but you can do it! If your dough begins to break, use a drop of water to seal it back together again.
    2. Using a ruler and a pizza dough cutter, cut your 10″x13″ rectangle into a perfect 9″x12″ rectangle. Then, cut your rectangle into 9 equal pieces, each 3″x4″.
    3. Lift a corner of the saran wrap up off of your surface to help gently release the 3″x4″ rectangles from their place. Transfer to a large, parchment-lined baking sheet, leaving as little as 1/2 inch between each rectangle. Once all 9 rectangles are moved onto the baking sheet, place the sheet in the freezer while you repeat the rolling & cutting process with the second half of the dough (using a new piece of saran wrap, of course!).
    4. Once all of your dough is cut, preheat your oven to 350°F.
    5. Remove the baking sheet from the freezer. Whisk an egg with 1 tablespoon of water, creating an eggwash. Brush each of your 9 poptart bases with the wash. This will help the dough to stick together!
    6. Get out the preserves & nutella. Spoon around 2 teaspoons of preserves into the center of each poptart base. No need to spread it around. Spoon the same amount of nutella on top.
    7. Place the remaining dough over the base & filling of the poptart, like a blanket. Press down slightly with your fingers to help seal the dough together. Then, using a fork, create indentations around the entire poptart.
    8. Brush the remaining eggwash over the poptarts, then use your fork to create small airholes on the top. Bake for 30 minutes, then allow to cool completely.

    Make the icing

    1. While the poptarts are baking, make your icing! Whisk together the powdered sugar with vanilla extract and heavy cream, adding 1 tablespoon of cream at a time. You’re looking for a thick but spreadable consistency (it shouldn’t look grainy at all). Add the food coloring, if using. Once the poptarts are cooled completely, spread the icing over the poptarts, then sprinkle with jimmies!


*Don’t have a food processor? Not to worry! You can cut the butter and coconut oil into the flour mixture using two forks. It will take more time, but it will do just fine. You are looking for the same consistency of coarse crumbs.