Italian Nutella Hand Pies (Print Version)
# Ingredients:
→ Pastry Dough
01 -
2 cups all-purpose flour
02 -
1 cup salted butter, chilled and cut into cubes
03 -
6½ tablespoons white sugar
04 -
1/4 teaspoon fine salt
05 -
1 large egg
06 -
1 large egg yolk
→ Filling & Finishing
07 -
1-2 tablespoons powdered sugar for topping
08 -
1 cup creamy Nutella (hazelnut spread)
→ Egg Wash
09 -
1 large egg
10 -
1-2 tablespoons of milk or water
# Instructions:
01 -
Blend flour, sugar, butter, eggs, and yolk in a food processor until it holds together. Lightly knead on floured counter until soft.
02 -
Pop the dough into the fridge for a half hour. In the meantime, freeze teaspoon-sized Nutella dollops on parchment until firm (about 20-30 minutes).
03 -
Heat oven to 350°F (180°C). Lay parchment onto baking trays. Roll dough out to about 1/8-inch thickness.
04 -
Cut dough into 3½-inch rounds. Spoon frozen Nutella in the center of half the circles, cover with another circle, and slit top for steam to escape. Press edges with a fork and brush on egg wash.
05 -
Cook for 20-25 minutes till they’re golden brown. Dust with powdered sugar and enjoy warm or cool.
# Notes:
01 -
Keep at room temperature for 1-2 days, or in the fridge for 4-5 days.
02 -
You can freeze these before or after baking for up to 3 months.
03 -
Don’t have a food processor? A stand mixer or even your hands can do the job.