Categories: To Try

Ingredients

• 4 oz. All Purpose Flour
• 2 oz. Whole Wheat Flour
• 3 oz. Butter (chilled, cubed)
• 1 oz. Flaxseed milled
• 3 oz. cold water
• sugar, pinch of
• salt, pinch of
• 1 egg, beaten for wash
• Nutella
• Combine the flours, salt, sugar and flaxseed milled thoroughly. Rub the butter into the flour using your fingertips til you have the texture of course meal.
• Add the water and mix just until the dough comes together. Pat into a thick disk, wrap in plastic and chill for about 20 minutes (or up to 1 day).
• Turn the dough out onto a floured work surface and roll out to a rectangle, and about 1/8 inch thick.
• Cut even squares about 4inch (or you can use a large cookie cutter).
• Place a dollop of Nutella in the center of every other square (it will take two squares to make a tart).
• Brush the edges of the squares with egg wash, and cover with the matching pastry square. Press slightly to secure the Nutella center.
• Using a fork, press around the edges to secure a seal, and poke a few holes into the tops.
• ** At this point you can freeze the Pocket Tarts for several weeks, and bake straight from the freezer***
• If baking now, brush the tops of each tart with egg wash (optionally: sprinkle with cinnamon)
• and bake 350F for 10-15 minutes.

Directions

1. Combine the flours, salt, sugar and flaxseed milled thoroughly. Rub the butter into the flour using your fingertips til you have the texture of course meal.

2. Add the water and mix just until the dough comes together. Pat into a thick disk, wrap in plastic and chill for about 20 minutes (or up to 1 day).

3. Turn the dough out onto a floured work surface and roll out to a rectangle, and about 1/8 inch thick.

4. Cut even squares about 4inch (or you can use a large cookie cutter).

5. Place a dollop of Nutella in the center of every other square (it will take two squares to make a tart).

6. Brush the edges of the squares with egg wash, and cover with the matching pastry square. Press slightly to secure the Nutella center.

7. Using a fork, press around the edges to secure a seal, and poke a few holes into the tops.

8. • At this point you can freeze the Pocket Tarts for several weeks, and bake straight from the freezer***

9. If baking now, brush the tops of each tart with egg wash and bake 350F for 10-15 minutes.

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