5.0 from 6 votes
Homemade Nutella Crostata
Nutella Crostata is an easy pastry dessert with a delicious golden crust filled with chocolate hazelnut spread. It's a great dessert for anytime!
Prep Time
15 mins
Cook Time
15 mins
Chilling Time
30 mins
Total Time
1 hr 5 mins
Servings: 10 servings
Calories: 450 kcal
Course:
Dessert
Cuisine:
Italian
Ingredients
FOR THE DOUGH
- 1¾ cups flour
- ½ cup sugar
- 1 teaspoon baking powder
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- ½ cup + 2 tablespoons butter (room temperature) (140 grams total)
EXTRAS
- 1 1/2 cups Nutella
Instructions
- In a large bowl whisk together the flour, sugar and baking powder, create a well in the middle, add the slightly beaten egg, yolk and the room temperature butter cut into pieces. Mix together, at this point turn mixture onto a slightly floured surface and work the mixture to form a soft dough (if dough is very dry then add an extra tablespoon of soft butter).
- Wrap the dough in plastic and refrigerate for 30 minutes. Remove the dough from the fridge and knead the dough a couple of times to soften it up again on a lightly floured surface. Roll out to 1/8" thickness.
- Pre-heat oven to 350F (180C), grease and flour an 8 or 9 inch- (20 - 22 cm) pie dish.
- Transfer to the prepared pie plate, I used a 8" pie dish (20 cm). Trim the dish of any extra dough. Prick the dough with the tongs of a fork, then spread the pastry shell with the Nutella.
- With the extra dough make strips to create a lattice finish. Brush the top lightly with milk and bake in pre heated oven at 350° (180°) for 25-30 minutes or until golden. Let cool then slice. Enjoy!
Cup of Yum
Notes
- *I also make the dough using a food processor, whisk the ingredients together in the food processor cup, then add the egg, yolk and butter and pulse until almost combined, moved to a lightly floured surface and knead gently to completely combine. Wrap and refrigerate.
- With any extra dough, I made squares and I placed 1 teaspoon of jam in the middle, folded it over, pinched the sides closed and baked in the oven for about 20 minutes at 350° (180°)).
- The crostata dough can be made in advance and refrigerated, be sure to wrap tightly in plastic wrap. It will keep for up to 3 days in the fridge. The dough can also be frozen. Wrap well in plastic place in a freezer bag and freeze. It will keep for up to 2 months in the freezer. Thaw the dough in the fridge.
- The pie can be kept at room temperature, covered. A cool area is best. It will keep for 2-3 days. Or if you wish it can be refrigerated for 4-5 days, cover it tightly in plastic wrap.
- You can either freeze the whole crostata or just the pie dough. Wrap the pie well in plastic wrap and then place in a freezer bag.
Nutrition Information
Calories
450kcal
(23%)
Carbohydrates
55g
(18%)
Protein
5g
(10%)
Fat
23g
(35%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
41mg
(14%)
Sodium
107mg
(4%)
Potassium
256mg
(7%)
Fiber
3g
(12%)
Sugar
34g
(68%)
Vitamin A
309IU
(6%)
Calcium
74mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 450
% Daily Value*
| Calories | 450kcal | 23% |
| Carbohydrates | 55g | 18% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 107mg | 4% |
| Potassium | 256mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 34g | 68% |
| Vitamin A | 309IU | 6% |
| Calcium | 74mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.