Hazelnut and Strawberry Pop Pastries – Hiland Dairy

Hazelnut and Strawberry Pop Pastries

Recipe and image courtesy of www.milklife.com.

Print Recipe
  • Prep Time
    20 Minutes

  • Cook Time
    12 Minutes

  • Servings


  • 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


  • 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.

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