Nutella Hand Pies
User Reviews
5
Nutella Hand Pies
Description
These Nutella Hand Pies rely on a cold butter and flour dough combined with granulated sugar, salt, and eggs (whole egg plus yolk) to create a rich, flaky crust. The dough is pulsed in a food processor or combined by hand, then wrapped and chilled to firm up. Small scoops of Nutella are frozen ahead on parchment to prevent leaking when baked. The dough is then rolled to about 1/8-inch thick and cut into approximately 3½ inch rounds. Each is filled with a frozen Nutella portion and sealed by placing another dough circle on top, vented with small knife slits to allow steam to escape during baking.
Baking at 350°F yields hand pies with crisp, golden crusts and warm, melted hazelnut centers. After baking, they can be dusted lightly with powdered sugar for added sweetness. These pies can be stored at room temperature for a couple of days or refrigerated for longer keeping, and they also freeze well both baked or unbaked, making them convenient for advance preparation.
The dough can be made in a food processor, stand mixer, or by hand. Additional toppings such as a sugar sprinkle or a Nutella drizzle before serving can add visual appeal and flavor contrast.
Ingredients
- 1 cup butter salted, cold and cubed
- 2 cups all-purpose flour
- 6½ tablespoons granulated sugar
- ¼ teaspoon salt
- 1 large egg yolk
- 1 large egg
EXTRAS
- 1 cup hazelnut spread aka Nutella, quantity more or less
- 1-2 tablespoons powdered sugar for dusting cooled hand pies if desired
- 1 large egg
- 1-2 tablespoons water
- 1-2 tablespoons milk
Instructions
- In a food processor add dry ingredients and whisk together, then add the butter, egg and yolk, pulse until mixture comes together.
- Remove to a lightly floured flat surface and knead gently to form a soft dough.
- Wrap the dough with plastic and refrigerate at least 30 minutes.
- While the dough is in the fridge, place small scoops of Nutella (hazelnut cream) on a parchment paper lined cookie sheet and freeze for at least 20-30 minutes or until firm.
- Pre-heat oven to 350F (180C). Line one or two baking sheets with parchment paper.
- Remove the dough from the fridge, roll with a lightly floured rolling pin half the dough (half at a time) on a floured flat surface to approximately 1/8 inch thick (or a little thicker if you wish), cut circles with a medium round cookie cutter, approximately 3½ inch / 9 cm size.
- Roll the remaining dough and cut into circles. These circles cut small slits on top with a sharp knife.
- In the middle of the circle place a firm hazelnut cream ball, seal together with the teeth of a fork (press firmly all around the edges). Brush with an egg beaten with 1 tablespoon of water, also brush the edges with the egg wash to help seal the dough.
- In the middle of the circle place a firm hazelnut cream ball, top the circle with another cut out, seal the edges together with a fork (press firmly all around the edges). Brush with either an egg wash or milk, the top of the hand pie and the edges, this will help seal the dough while baking.
- Bake for approximately 20-25 minutes or until golden. Let cool or eat warm, dust with powdered sugar if desired. Enjoy!
FOR THE EGG WASH
- Beat together one egg and 1-2 tablespoons of water.
Notes
- The dough can be mixed by hand or in a stand mixer instead of a food processor for easier handling before kneading gently.
- Sprinkle granulated or Demerara sugar on top of the pies before baking for added texture and sweetness.
- Optionally drizzle melted Nutella or a simple glaze on cooled pies to enhance appearance and flavor.
- Store raw dough wrapped tightly in plastic, in an airtight container, refrigerated for 2 to 3 days before baking.
- Baked hand pies keep well at room temperature for 1 to 2 days or refrigerated for 4 to 5 days, and can be reheated in the oven or microwave.
- Freeze unbaked hand pies individually on a sheet, then transfer to bags for up to 3 months; bake from frozen with slightly longer baking time.
- Frozen baked pies can be reheated in a 350°F oven for about 10 minutes until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10hand pies
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 84mg | 28% |
| Sodium | 227mg | 9% |
| Potassium | 38mg | 1% |
| Sugar | 7g | 14% |
| Vitamin A | 615IU | 12% |
| Calcium | 14mg | 1% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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