Strawberry–Chocolate Pop Tarts

From Kasey of Turntable Kitchen

Ingredients:

2 cups, plus 2 tablespoons of Odlums all-purpose flour
1/2 teaspoon of salt
1 teaspoon of sugar
2 sticks of chilled, unsalted butter, diced
4 tablespoons of ice water
Best quality strawberry jam/preserves
Cadbury’s Chocolate spread, for filling
Powdered sugar for dusting

Method:

Combine the flour, salt and sugar in a food processor and pulse until mixed. Add the butter and pulse until it is roughly the size of peas. Next, add the water, and process until the dough starts to form a ball. Split the dough into two balls, wrap in plastic wrap and refrigerate for about 30 minutes to an hour. Roll out the dough into a rectangle on a lightly-floured surface until it is about a 1/4-inch thick. Cut the dough into evenly-shaped rectangles using a knife or a pizza cutter. Repeat with the second ball of dough. Line two baking sheets with foil and place the squares of dough down on them, about an inch apart.

Spread the preserves and/or Nutella (or both) in the center of each rectangle (I used about 1-2 tablespoons).
Top each rectangle with a second sheet of dough and seal the edges by gently pressing dough on the dough with a fork. Work your way around the entire tart with the fork, making sure the edges are sealed.
Prick each pop tart with a fork. Now, freeze the tarts for several hours. Bake them for about about 25-30 minutes, at 375 degrees F. Let the pop tarts cool slightly, before dusting them with powdered sugar. (you can make a glaze, but I like them lightly dusted with sugar).