Preheat your oven to 350F. Line a baking sheet with parchment paper and set aside.

For the filling, add the Nutella and homemade fluff to separate piping or heavy-duty zip bags. 

Roll the pie dough to ¼-inch thickness on a lightly floured surface.

Cut out 3 x 4-inch rectangles. Roll the excess dough and re-cut if necessary. You will need two rectangles to make one pop tart.

Place one row of rectangles on the baking sheet.

Using your piping bags, pipe alternating rows of Nutella and marshmallow fluff in the middle of each rectangle.

Carefully, with a pastry brush or your finger, brush the milk onto the edges of the dough. Lay the second rectangle over the top and press down with your fingers along the edge to close the pop tarts.

Using a fork, press all the edges to completely seal the pop tarts.

Cut 3 to 4 tiny slits in the top of each pop tart.

Bake until golden brown about 25 to 30 minutes.

Place the pop tarts on wire racks and allow to cool completely.

If desired, drizzle the pop tarts with melted Nutella or chocolate.