Italian Nutella Hand Pies

These Nutella Hand Pies blend old-school Italian baking with today's sweet treats. You'll love biting through the buttery, flaky outside to find warm, gooey Nutella inside. Growing up in Italy taught me to value simple, quality ingredients, and these little pies show that perfectly. Sometimes the best desserts just mix familiar flavors in fun, new ways.

Getting Hand Pies Just Right: The magic in amazing Nutella Hand Pies comes down to the small stuff. It's about grabbing top-notch ingredients, getting the hang of pastry-making, and knowing exactly when they're done baking. You want something that's not just tasty but also pretty to look at and fun to make.

Must-Have Ingredients and What They Do

• Cold, Cubed Butter: This makes your pastry flaky. The colder your butter stays, the more steam it makes while baking, creating those yummy layers.
• All-Purpose Flour: Gives your dough its backbone. Don't mix too much or you'll end up with tough pastry.
• Room Temperature Nutella: Easier to scoop when it's not cold. Freezing little dollops first stops it from leaking during baking.
• Cold Eggs: Add richness to your pastry and help make that beautiful golden-brown finish when brushed on top.
• Sugar (Granulated and Powdered): Makes the pastry sweet and gives a pretty dusting on the finished pies.
• Salt: Brings out the flavor in everything else.

Step-By-Step Guide to Baking Success

1. Making Your Dough (15 minutes):

Mix your flour, granulated sugar, and salt in a bowl. Add cold butter cubes and pulse until it looks like rough breadcrumbs. Throw in cold eggs and pulse just until the dough starts coming together. Don't overdo it.

2. Cooling Time (30 minutes):

Wrap your dough tightly in plastic and stick it in the fridge. While it's cooling down, drop spoonfuls of Nutella onto a parchment-lined tray and freeze them solid.

3. Putting It All Together (20 minutes):

Roll out your cold dough on a floured counter. Cut out circles with a cookie cutter, put a frozen Nutella blob in the middle of half of them, and top with the other circles. Press the edges with a fork to seal in the filling.

4. Into The Oven (20-25 minutes):

Heat your oven to 350°F (180°C). Brush the tops with beaten egg and poke little holes to let steam escape. Bake until they turn golden brown.

5. Final Touch (10 minutes):

Let your pies cool a bit, then dust them with powdered sugar to make them look pretty and taste even sweeter.

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Insider Tricks from an Italian Home

• Keep everything cold while working - your tools too!
• Touch the dough as little as possible to keep it tender.
• Make sure your Nutella dollops are totally frozen before using them.
• Press those edges really well or you'll have filling leaking everywhere.
• Don't forget to cut small holes in the top so steam can get out.
• Wait a few minutes after baking so you don't burn your mouth on hot filling.

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Keeping Them Fresh and Planning Ahead

You can leave baked pies out for up to 2 days, keep them in the fridge for 5 days, or freeze them for 3 months. You can also freeze unbaked pies and cook them straight from frozen when you're ready.

Fun Ways to Switch Things Up

Get creative with what goes inside! Try adding chopped hazelnuts for crunch, spreading some fruit jam with the Nutella, or mixing a dash of cinnamon into the chocolate filling for warmth.

How to Enjoy Them Anytime

Serve these tasty hand pies warm with a light dusting of powdered sugar on top. They're also amazing with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra special treat.

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Wrapping Up with Chef's Thoughts

Nutella Hand Pies are perfect for parties or just treating yourself. They remind us that simple ingredients, handled with care and love, can turn into something really special. Dig in and enjoy every bite!

Frequently Asked Questions

→ Can I skip the food processor?

Sure thing! You can mix the dough by hand or use a stand mixer set on low until the dough comes together.

→ What’s the benefit of freezing Nutella first?

It makes scooping way easier and keeps the filling from oozing out of the pastry during baking.

→ Can I prep these in advance?

Absolutely! The pies can be frozen before or after baking for up to 3 months. Dough also stays fresh in the fridge for a few days.

→ What’s the best way to store leftovers?

They'll last 1-2 days at room temperature or up to 4-5 days in the fridge. You can also freeze them for up to 3 months.

→ Can I fill these with something other than Nutella?

Of course! Try jams or other thick spreads that won’t spill out during baking.