Preparation Steps

• Preheat oven to 350°F (176°C).
• Lightly dust a clean surface with flour and roll out one pie crust to about 1/8-inch thickness. Repeat with the second pie crust.
• Cut out 6 to 8 rectangular shapes approximately 2 inches wide by 3 inches tall from each pie crust.
• Place the rectangles on a baking sheet lined with parchment paper, leaving 2 inches of space between each.
• Spread a heaping tablespoon of hazelnut spread onto half of the rectangles.
• Lightly prick several holes into the remaining rectangles using a fork.
• Place the pricked rectangles over the hazelnut spread rectangles to form the pop-tarts.
• Seal the edges of each tart by crimping with a fork.
• Whisk the egg yolk and water together to make an egg wash, then brush it over the tops of the pop-tarts.
• Sprinkle turbinado sugar on top of each tart.
• Bake for 13 to 15 minutes or until golden brown.
• Allow tarts to cool for a few minutes before serving.