Strawberry Nutella Hand Pies
User Reviews
5
Strawberry Nutella Hand Pies
Description
This recipe features hand-sized pies made by rolling out pie dough and cutting it into shapes or squares. A small amount of Nutella is layered first, topped with finely chopped strawberries and a spoonful of strawberry preserves. The top crust seals the pies, pressed firmly with a fork, then slits allow steam to escape during baking. The egg wash creates a shiny, golden crust with coarse sugar adding subtle sweetness and texture.
The pies offer a balance of creamy, fruity, and sweet elements with the buttery, flaky dough. Baking at 350°F until golden produces a tender yet crisp pastry encasing the mixed fillings.
These hand pies make convenient, portable treats for snacks or desserts. Cutting strawberries small ensures easy filling and reduces the risk of tearing the crust.
Adjust filling quantities depending on pie size, and consider a chocolate-free variation by substituting cream cheese filling in place of Nutella.
Ingredients
- 1 Recipe for Double Pie Crust for crust portion
- 1 jar Nutella see notes
- 1 jar Strawberry Preserves see notes, pure
- 8-10 strawberries chopped, ripe
- 1 egg beaten, for egg wash
- sugar coarse, for garnish
Instructions
- On a lightly floured surface, roll out half of the chilled pie dough to 1/8 inch thick. (Keep other half in the fridge while you work.)
- Using cookie cutter, cut out desired shapes. Alternatively, use a knife to cut dough into squares or rectangles. Continue re-rolling dough scraps until first half of the dough is used up.
- Spoon 1/4 to 1/2 tsp Nutella onto bottom crust of hand pies. Spoon 1/4 to 1/2 tsp chopped strawberries over the Nutella. Dollop 1/4 to 1/2 tsp strawberry preserves on top. Keep in mind that the more filling you use, the trickier it may be to seal the crust together.
- Place top crusts on hand pies, and take care to seal them tightly. Use a fork to press down hard on edges to finish the seal.
- Using a sharp knife, cut little slits over the tops of hand pies. Brush each pie with beaten egg, and sprinkle with coarse sugar. Gently place pies on a parchment lined baking sheet.
- Repeat with remaining half of pie dough.
- Bake at 350F for 15-20 minutes, or just until tops are golden brown.
- Let cool completely before serving.
Notes
- Use finely chopped strawberries about pea-sized to fit well inside the pies without making sealing difficult.
- Adjust the amount of Nutella and strawberry preserves based on the pie shape and size for best filling balance.
- For a chocolate-free version, substitute strawberry cheesecake filling in place of Nutella.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30mini hand pies
Amount Per Serving
Calories 55 kcal
% Daily Value*
| Calories | 55kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 5mg | 2% |
| Sodium | 48mg | 2% |
| Potassium | 18mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 0.2g | 0% |
| Vitamin A | 8IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 4mg | 0% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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