If you’ve been craving a breakfast treat that’s equal parts nostalgic and deliciously grown-up, these Strawberry Nutella Poptarts are exactly the thing to tug you out of bed. The buttery, golden pastry, the scent of strawberries, and the unmistakable waft of Nutella melting into the air—this recipe is a ticket straight back to cartoon mornings but with a decadent twist that your adult self will truly appreciate.
You get all the fun of the boxed version, but actually making these poptarts fills your kitchen with that sweet, jammy smell and the kind of warmth that comes from working dough and licking icing from your fingers. They’re crispy around the edges, flaky in the center, generously filled, and they sport that playful pink icing and rainbow sprinkles that will make anyone’s day a bit brighter.
Ultimate Homemade Strawberry Nutella Poptarts
When you bite into a homemade Strawberry Nutella Poptart, you get that perfect mix—tangy, fruity jam, gooey chocolate hazelnut, and a pastry that flakes apart just right. These aren’t your standard grab-and-go pastries; they’re a little project, but totally worth the effort.
What makes these poptarts stand out? The crust bakes up golden, not too sweet, and sturdy enough to hold a generous pocket of jam and Nutella. The flavors are familiar yet so much bigger than what comes from a box—think rich, creamy Nutella balanced by bright strawberry. The icing? Thick, shiny, and scattered with sprinkles for pure joy.
This is a breakfast (or anytime treat) that’s playful enough for kids but has a decadence you’ll crave as an adult. They’re pure bakery magic when fresh, but also make a stellar treat for brunch spreads and “just because” weekends.
A Sweet Breakdown: Strawberry Nutella Poptart Ingredients
Curious what goes into these flaky, jam-filled treats? Here’s what you need to make Strawberry Nutella Poptarts:
- Flour: the backbone of the pastry, providing structure and that perfect tender crumb.
- Granulated sugar: adds sweetness without overwhelming the dough.
- Light brown sugar: brings in a hint of caramel warmth.
- Salt: key for balancing out all that sweetness and making flavors pop.
- Unsalted butter: ensures a rich, flaky crust and classic bakery flavor.
- Coconut oil (or vegetable shortening): keeps things extra tender and helps with that melt-in-your-mouth factor.
- Ice cold water: critical for crisp, layered pastry and keeping the dough workable.
- Egg: for a glossy, golden finish that helps the crust seal and bake up beautifully.
- Strawberry preserves: the sweet, jammy heart of the poptart, offering fruity tartness.
- Nutella: dreamy, creamy hazelnut chocolate spread that’s the major showstopper inside.
- Powdered sugar: for a thick, snowy icing that makes these look as good as they taste.
- Heavy cream: helps the icing reach that luscious, spreadable consistency.
- Vanilla extract: gives the icing an extra aromatic lift.
- Red food coloring (optional): for that playful pink pastel icing, totally optional but extra fun.
- Rainbow jimmies: the finishing touch—because sprinkles make everything happier.
See the recipe card below for the full list of ingredients and measurements.
Creative Swaps for Your Strawberry Nutella Poptarts
If you’re missing something or want to tailor these poptarts for dietary needs, you’ve got options. Swap out strawberry preserves for raspberry or cherry jam for a twist on the fruity filling. If Nutella isn’t your thing (hard to believe, but it happens), try almond butter with a sprinkle of dark chocolate chips or use a dairy-free chocolate spread.
No coconut oil on hand? Go with all vegetable shortening or just more butter—both keep the crust perfectly tender. Gluten-free flour blends can work, but try to choose one made for baking for the best texture. If you need egg-free, a little milk or dairy-free alternative will do the trick for brushing the pastry.
Want a less sweet poptart? Decrease the amount of icing or skip the sprinkles—your Strawberry Chocolate Poptarts will still be delicious.
How to Make Strawberry Nutella Poptarts from Scratch
Ready to make bakery-tier poptarts at home? Here’s the game plan for perfect Strawberry Nutella Poptarts, from buttery dough to glossy icing:
- Blend your dry ingredients—flour, both sugars, and salt—in a food processor, then pulse in the chilled butter and coconut oil until it looks sandy, like rough wet sand with a few small pebbles left in for flakiness.
- Transfer everything to a bowl and gently add ice water a spoonful at a time, mixing quickly with your hands until it just holds together, slightly shaggy and cold. The trick is not to overwork it or melt the fat—cold and rough looking is what you want.
- Divide the dough in half, shape into two thick discs, wrap, and let them chill in the fridge—this rest time is key for tenderness and rolling out without drama.
- Roll out the first disc between two floured sheets of plastic wrap or parchment. Go for a thin, even sheet. Trim off the scraggly edges for tidy rectangles; use a ruler if you’re into precision, but don’t stress about perfection—they’ll taste great either way. Slice into neat rectangles for the bases.
- Carefully transfer the pastry rectangles to a lined baking sheet, then chill them in the freezer. This keeps the dough firm, so you won’t end up with a sticky mess when adding filling or assembling.
- Repeat the roll-and-cut dance with your second dough half. While those chill, prep your fillings.
- Brush your chilled pastry bases lightly with egg wash. Pile the centers with spoonfuls of strawberry preserves and a cozy dollop of Nutella—don’t spread it to the edges, so you avoid leaks later on during baking.
- Lay another dough rectangle “blanket” on top of each filled base. Press the edges down gently, then seal all around with a fork, crimping to really lock in those layers. Poke a few fork holes in the top of each for steam.
- Brush the tops with more egg wash for shine, then bake until the scent of pastry and chocolate calls everyone to the kitchen and the edges are golden and crisp.
- Once completely cooled, mix up your icing: sifted powdered sugar, heavy cream, vanilla, and a drop or two of food coloring if you want that classic poptart pastel. Frost the tops generously, then scatter on rainbow jimmies for a burst of color and crunch.
You’ll want to let the icing set before stacking or storing—or just eat them right away, messy fingers and all.
Tricks for Perfect Homemade Poptarts Every Time
Keep your fats (butter and coconut oil) super cold for ultra-flaky pastry; a warm kitchen is the enemy of crisp layers, so chill your dough whenever it feels soft. If it starts to break or stick, a sheet of plastic wrap helps move it without tearing, and a little water on your fingers seals any cracks in a snap.
Always freeze your shaped poptarts before baking. This step helps them hold their shape, keeps the filling tucked inside, and delivers that bakery-style definition around the edges. Brush the edges with egg wash before assembling so they glue together and don’t leak mid-bake.
After baking, be patient and let them cool fully before icing—it keeps the frosting thick and prevents melt-off. Store leftovers in an airtight container at room temp for a couple of days, or pop them in the fridge for a little longer shelf life. If you want them warm, a quick reheat in a moderate oven revives the crust without softening it up too much.
Pairings and Variations: Serve Strawberry Nutella Poptarts Your Way
Strawberry Nutella Poptarts are delightful on their own, but if you’re making brunch, you can serve them with coffee or a latte for a cafe-style morning at home. Try pairing them with a yogurt parfait or a handful of berries on the side for a little freshness.
For a twist, switch up the preserves—think apricot, blueberry, or even orange marmalade for something different. The icing can take a drop of citrus zest or a dusting of cocoa powder if you’re feeling bold.
If you plan to prep ahead, assemble the poptarts right up to the baking step and freeze them raw. Simply bake straight from the freezer when the mood hits, adding a few extra minutes to the oven time. These also make great treats to gift—just wrap in wax paper and tie with string for a sweet, homemade surprise.
FAQs about Strawberry Nutella Poptarts
Can I use store-bought pastry for these poptarts?
Yes, you can use ready-made pastry to save time. The result will still be delicious, but the homemade dough brings extra flakiness and rich flavor you can’t quite get from store-bought.
How do I keep the filling from leaking out?
To prevent leaks, don’t overfill the centers and always seal the edges tightly with a fork. Chilling your assembled poptarts before baking gives the dough time to relax and helps keep everything in place.
What’s the secret to flaky poptart pastry?
The key to flakiness is keeping your fats and dough very cold and handling the pastry as little as possible. Rolling between sheets of plastic wrap and chilling before each step will give you the bakery-worthy texture you want.
How long do homemade poptarts stay fresh?
Homemade Strawberry Nutella Poptarts stay fresh for several days in an airtight container at room temperature. For longer storage, refrigerate or freeze and reheat in the oven for the best results.
Final Thoughts on Strawberry Nutella Poptarts
These Strawberry Nutella Poptarts are sweetly nostalgic and undeniably luxurious—a creation that’s as fun to bake as it is to eat. With their crisp corners, gooey fruity center, and glossy, sprinkle-topped intrigue, you’ll find yourself dreaming up excuses to make another batch.
Whether you’re baking for lazy weekends, sharing with friends, or just stashing a few for an unapologetically joyful breakfast, they’re bound to become a treat you’ll return to every time the craving for something playful and handmade strikes.
More Delicious Recipes
- Easy Breakfast Quiche: This savory tart is perfect for brunch, offering a delicious mix of eggs and your favorite fillings, similar in concept to the poptarts’ pastry base.
- Breakfast Enchiladas: These can be a fun and tasty breakfast option, filled with delicious ingredients just like the strawberry and Nutella filling of the poptarts.
- English Muffin Breakfast Pizzas: They offer a playful breakfast twist, featuring toppings you can customize, akin to the variety of fillings in homemade poptarts.
Strawberry Nutella Poptarts
Ingredients
Equipment
Method
- 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.
- 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.
- Separate the dough into two oval disks and wrap in plastic wrap. Allow to chill in fridge for at least 2 hours, or overnight.
- 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.
- 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".
- 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!).
- Once all of your dough is cut, preheat your oven to 350°F.
- 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!
- 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.
- 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.
- 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.
- 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!
