View all Recipes

Hazelnut and Strawberry Pop Pastries

Recipe and image courtesy of www.milklife.com.

20MIN
12MIN
8

Directions

1
Preheat oven to 425°F.


2
Line a baking sheet with parchment paper or coat lightly with nonstick spray.


3
Unroll both rounds of pie dough onto a lightly floured work surface and place one on top of the other.


4
Using a pizza wheel or chef’s knife cut the rounds into 8 wedge-shaped pieces (for a total of 16 wedge-shaped pieces).


5
Arrange wedges on a work surface and evenly spread the chocolate hazelnut spread onto eight of the wedges, leaving a 1/2-inch margin around the sides.


6
Spread strawberry jam evenly over the hazelnut spread, carefully leaving the ½-inch margin around the sides.


7
Arrange the eight wedges on the prepared baking sheet and brush the edges with some of the milk.


8
Using a small heart-shaped cutter, cut a heart out of the jam-filled wedges and press the edges with the tines of a fork to seal.


9
Brush the tops of the pastries with additional milk and bake for 10 to 12 minutes, then transfer to a rack to cool completely.


10
Before serving, slice the strawberries in half from top to bottom to form heart shapes.


11
Place a strawberry slice in each heart cut-out.


  • 1 package pre-made pie crusts (2 crusts)
  • 2 tablespoons strawberry jam
  • 1 tablespoon chocolate hazelnut spread
  • 2 tablespoons Hiland Dairy Milk
  • 4 strawberries, stemmed and halved
Email

Nutritional Facts Coming soon.


comments powered by Disqus