Strawberry Nutella Hand Pies
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Unrated
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
30 mins
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Servings
10 -12 mini pies
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Course
Dessert
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Cuisine
International
Strawberry Nutella Hand Pies
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A recipe for Strawberry Nutella Hand Pies! Chopped strawberries and creamy Nutella are enclosed in a flaky crust to create the perfect summertime treat.
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Ingredients
Pie Crust:
- 1 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 10 tablespoons unsalted butter chilled and diced
- 3-6 tablespoons cold water
Filling:
- 3/4 cup fresh strawberries hulled and diced
- 1/2 cup Nutella
Topping:
- 1 egg yolk
- 1 tablespoon water
- 2 tablespoons coarse or granulated sugar for sprinkling, optional
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Instructions
To make the pie crust:
- In a large bowl, combine the flour, sugar, and salt.
- Cut in the cold butter using your fingers, two forks, or a dough blade until the mixture becomes coarse and no pieces are larger than a pea. If needed, stir in just enough water water to bring together a smooth dough. Form the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
To assemble:
- Preheat oven to 400˚F and line two large baking sheets with parchment or lightly grease.
- On a lightly floured surface, roll out the chilled pie crust into an 1/8 inch thick sheet. Use a 2 1/2-3 inch round or heart cookie cutter to cut out circles or hearts of dough. Place half the circles on prepared baking sheets.
- Put a spoonful (about 1/2 tablespoon) of Nutella in the center of each circle on the baking sheet and top with a few strawberry pieces. Do not overfill. Cover each with the remaining circles. Close by pressing the edges together with a fork. Poke or slice holes in the top of each pie.
- In a small bowl, whisk together the egg yolk and water. Brush over the tops of each sealed hand pie. If desired, sprinkle the tops with sugar.
- Bake in preheated oven until golden, 12-14 minutes. Allow to rest on the baking sheet for 5 minutes before serving.
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