1 cup jam, Nutella or any sweet or savory filling you choose
1 tablespoon water
For the glaze:
1 cup sifted powdered sugar
2 tablespoons milk
Preheat the panini grill to 400°F.
Unfold the puff pastry on a lightly floured surface. Depending on the thickness of your pastry, you may need to roll it out to a 1/8″ thickness. Divide each pastry sheet into 6 equal rectangles (the size is up to you, mine were about 3″x 4″). Spoon 2-3 tablespoons of filling onto six of the rectangles – be careful not to overload them or the filling may be more likely to ooze out during grilling.
In a small bowl, beat the egg and water together to make an egg wash. Brush the egg wash around the edges of the rectangles that have filling. Place an “empty” rectangle on top of each of the filled rectangles, press to seal the edges and crimp with a fork.
In batches, carefully place the sealed tarts onto the panini grill. Lower the lid until it’s hovering just above (about 1/4″) the tarts without actually touching them. As the tarts bake they’ll puff up and make contact with the upper grate – you want to give them a little room to expand. Grill for 6-7 minutes until the tarts are puffed and golden.
Meanwhile, whisk together the powdered sugar andmilk in a small bowl to make the glaze. Drizzle glaze over the grilled pop tarts – serve hot and enjoy!