Italian Nutella Hand Pies (Print Version)
# Ingredients:
→ Pastry Dough
01 -
1 cup salted butter, cold and cubed
02 -
2 cups all purpose flour
03 -
6½ tablespoons granulated sugar
04 -
1/4 teaspoon salt
05 -
1 large egg yolk
06 -
1 large egg
→ Filling & Finishing
07 -
1 cup Nutella (hazelnut cream)
08 -
1-2 tablespoons powdered sugar for dusting
→ Egg Wash
09 -
1 large egg
10 -
1-2 tablespoons water or milk
# Instructions:
01 -
Pulse dry ingredients with butter, egg and yolk in food processor until mixture comes together. Knead gently on floured surface to form soft dough.
02 -
Refrigerate dough for 30 minutes. Meanwhile, freeze small scoops of Nutella on parchment paper for 20-30 minutes until firm.
03 -
Preheat oven to 350F (180C). Line baking sheets with parchment paper. Roll dough to 1/8 inch thickness.
04 -
Cut 3½-inch circles, place frozen Nutella in center, top with slitted dough circles. Seal edges with fork and brush with egg wash.
05 -
Bake for 20-25 minutes until golden. Serve warm or cool, dusted with powdered sugar if desired.
# Notes:
01 -
Can be stored at room temperature for 1-2 days or refrigerated for 4-5 days
02 -
Freezable before or after baking for up to 3 months
03 -
Dough can be made by hand or with stand mixer if no food processor available