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Mix Italian baking with everyone's favorite chocolate hazelnut spread and you get these amazing Nutella Hand Pies. Each flaky, buttery pocket holds just the right amount of gooey, melted Nutella, making a grab-and-go sweet that feels both fancy and homey. In my kitchen where Italian flavors rule, these little pies have become our go-to treat for everything from casual snack time to fancy dinner parties.
Key Ingredients and Shopping Tips
- Butter: Use it cold and high-quality for extra crispy layers
- Flour: Regular all-purpose works best for the right bite
- Nutella: Let it sit out so it's easy to spoon
- Eggs: They make the dough richer and help create that golden-brown outside
- Sugar: You'll need both regular and powdered kinds
- Salt: It makes both the crust and the filling taste better
- Optional toppings: Crunchy sugar or a sweet drizzle
Step-by-Step Guide
- 1. Mix Your Dough:
- Start with super cold butter cut into tiny pieces. Mix dry stuff in your food processor, add the butter and eggs, then pulse just until it starts coming together. The secret to flaky pastry is keeping everything cold as you work.
- 2. Cool Everything Down:
- Wrap your dough tight in plastic and stick it in the fridge for at least 30 minutes. Meanwhile, drop small scoops of Nutella onto a paper-lined tray and put them in the freezer. This stops the filling from leaking during baking.
- 3. Put It All Together:
- Roll your cold dough about 1/8 inch thick on a lightly floured counter. Cut out circles, put a frozen Nutella chunk in the middle of each, then cover with another dough circle. Press the edges firmly with a fork and poke a few tiny holes in the top.
- 4. Bake Them Up:
- Brush with beaten egg to get that shiny golden look. If you want, sprinkle some sugar on top for extra crunch. Bake until they turn beautifully golden, about 20-25 minutes.
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Smart Storage Options
These little pies are super flexible when it comes to keeping them fresh. Leave them on the counter in a sealed container for 1-2 days, or pop them in the fridge for up to 5 days. Want to save them longer? Freeze baked or unbaked pies for up to 3 months. For unbaked ones, freeze them separately first, then bag them up. To warm them up, heat in a 350°F oven for about 10 minutes until they're hot all the way through.Insider Tricks for Success
- Keep everything cold until you're ready to use it
- Don't work the dough too much – just mix until it comes together
- Make sure your Nutella scoops are totally frozen before assembly
- Seal those edges really well to avoid leaky pies
- Don't forget to poke holes in the top so steam can escape
- Let them cool a bit before biting in so you don't burn your mouth
- Use a fork to make pretty patterns around the edges
- Try putting assembled pies in the fridge before baking
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Fun Flavor Twists
After making these tons of times, I've come up with some tasty changes. Try mixing chopped hazelnuts into your Nutella for some crunch, or add a thin layer of raspberry jam. Sometimes I dust them with cocoa powder instead of powdered sugar, or drizzle some melted chocolate on top after they've cooled down.Temperature and Timing Secrets
Getting these right is all about watching the temperature at every step. Your dough should stay cold until it hits the oven, the Nutella must be completely frozen, and your oven needs to be fully heated to the right temp. Watch carefully in those last few minutes of baking – there's only a small window between perfectly golden and too dark.Serving Ideas
Enjoy these pies while they're still a bit warm, with a light dusting of powdered sugar. For special occasions, serve them with a scoop of vanilla ice cream or some warm chocolate sauce drizzled on top. They're perfect for picnics or lunchboxes since they travel well and taste great at room temperature.
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Extra Pro Pointers
- Roll your dough between parchment sheets to make handling easier
- Keep filling away from the edges so they'll seal properly
- Turn your baking sheet halfway through for even browning
- Cool on a wire rack so the bottoms don't get soggy
- Make a double batch to freeze for later when you need a quick treat
- Use a nice sharp cutter for clean edges
- Keep leftover dough cold before you roll it again
Frequently Asked Questions
- → Why use room temp eggs?
- They whip up better and mix easier, giving your cake a fluffier texture.
- → Can I swap the nuts?
- Sure! Almond flour, ground pecans, or even walnuts work fine instead of hazelnuts.
- → Why does it crack?
- That’s totally normal—it’s part of the cake’s rustic look since it doesn’t use flour.
- → When’s it ready?
- Once the center is puffed, firm, and cracked, usually at 35-40 minutes.
- → Can I make it early?
- Yup, bake 1-2 days ahead and keep it at room temp or freeze for up to a month.