I haven’t had a Pop-Tart in years, but homemade heart-designed tarts filled with rich and chocolaty Nutella spread – topped with a fresh strawberries – sounded like an adult version of my favorite childhood breakfast.

With the pie crust ready to bake and the Nutella ready to spread, these treats are easy to bake and make a sweet breakfast or dessert.

You can personalize your Pop-Tarts by using almond butter or peanut butter instead of Nutella and fill them with chocolate chips, walnut pieces or any flavor of jam.

This recipe was adapted from thenovicechefblog.com

Strawberry Nutella Pop-Tarts

1 egg yolk

1 teaspoon water

1 package refrigerated pie crust

6 teaspoons Nutella

6 teaspoons strawberry jelly

2 large strawberries, sliced lengthwise and carved into hearts

Granulated sugar

Heat oven to 350 F.

Roll out the pie dough until thin and cut it into 2.5-inch-by-3.5-inch rectangles. These rectangles are going to be used to sandwich the filling of the tart.

On one rectangle, spread a generous layer of Nutella. On top of the Nutella, spread a layer of jam.

To make a heart-shaped strawberry, cut each strawberry slice in half, lengthwise. Using a knife, carve out the stem of each strawberry half, creating a shape of a heart.

Use the heart-shaped strawberry as a stencil and cut out a hole into the second piece of dough. Put the strawberry in the center of the hole and align the dough’s edges to the size and shape of the heart-shaped strawberry.

To create egg wash, crack an egg on the side of the bowl. Using the eggshell to separate the yolk, carefully release the egg white into the bowl and then add a splash of water to the yolk.

Using a fork, press the edges of the dough to seal the Nutella and jam spread in the middle. With a brush or a fork, spread the egg wash on top of the tart and with granulated sugar.

Bake in oven for 12 to 14 minutes, or until golden brown. Let the tart cool for five minutes and serve with ice cream if you choose.

Anna Puccinelli can be reached at [email protected]