Hazelnut and Strawberry Pop Pastries

Directions

• Preheat oven to 425°F.
• Line a baking sheet with parchment paper or coat lightly with nonstick spray.
• Unroll both rounds of pie dough onto a lightly floured work surface and place one on top of the other.
• Using a pizza wheel or chef’s knife cut the rounds into 8 wedge-shaped pieces (for a total of 16 wedge-shaped pieces).
• 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.
• Spread strawberry jam evenly over the hazelnut spread, carefully leaving the ½-inch margin around the sides.
• Arrange the eight wedges on the prepared baking sheet and brush the edges with some of the milk.
• 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.
• Brush the tops of the pastries with additional milk and bake for 10 to 12 minutes, then transfer to a rack to cool completely.
• Before serving, slice the strawberries in half from top to bottom to form heart shapes.
• Place a strawberry slice in each heart cut-out.