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These homemade Nutella Hand Pies combine flaky pastry with rich chocolate hazelnut filling for an irresistible Italian-inspired treat. The buttery crust envelops warm, melted Nutella to create portable pastries that work equally well as casual snacks or elegant desserts. A favorite in many kitchens, these hand pies strike the perfect balance between rustic comfort and refined taste.
Key Ingredients
- Butter: Use cold, unsalted butter for best results
- Flour: Standard all-purpose flour works perfectly
- Nutella: Room temperature for easy handling
- Eggs: For rich dough and golden finish
- Sugar: Both regular and powdered varieties needed
- Salt: Enhances pastry and filling flavors
- Optional toppings: Coarse sugar or glaze
Preparation Steps
- 1. Prepare the Dough:
- Use ice-cold butter cut into small pieces. Mix dry ingredients in food processor, add butter and eggs, pulse just until combined. Keep everything cold for flakiest results.
- 2. Chill Components:
- Wrap dough in plastic, refrigerate 30 minutes minimum. Meanwhile, portion Nutella onto parchment-lined sheet, freeze until solid to prevent leaks during baking.
- 3. Form the Pies:
- Roll chilled dough 1/8 inch thick on floured surface. Cut circles, place frozen Nutella in center, cover with second circle. Seal edges with fork, cut vents in top.
- 4. Bake to Perfection:
- Brush with egg wash for shine. Optional sugar sprinkle adds crunch. Bake until golden brown, about 20-25 minutes.
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Storage Guidelines
Store baked pies at room temperature in airtight container for 1-2 days, or refrigerate up to 5 days. Freeze baked or unbaked pies up to 3 months. For unbaked, freeze individually first, then pack in freezer bags. Reheat frozen pies in 350°F oven until warm throughout, about 10 minutes.Expert Tips
- Keep ingredients chilled until use
- Mix dough minimally to avoid toughness
- Freeze Nutella portions completely
- Ensure edges are well sealed
- Don't forget steam vents
- Let cool slightly before eating
- Create decorative edges with fork
- Chill assembled pies before baking
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Recipe Variations
Mix chopped hazelnuts into Nutella for crunch, or add a thin layer of raspberry jam. Try dusting with cocoa powder instead of sugar, or finish with chocolate drizzle after cooling.Temperature Control
Success depends on temperature management. Keep dough cold until baking, freeze Nutella completely, and fully preheat oven. Watch carefully in final minutes as browning happens quickly.Serving Ideas
Enjoy slightly warm with powdered sugar dusting. For special occasions, serve with vanilla gelato or warm chocolate sauce. Perfect for picnics and packed lunches.
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Baker's Notes
- Use parchment paper when rolling dough
- Keep edges clean for proper sealing
- Rotate pan during baking
- Cool on wire rack
- Make extra for freezing
- Use sharp cutters for clean edges
- Chill scraps before reuse
Frequently Asked Questions
- → What's the deal with using room-temperature eggs?
- They'll whip up much nicer and blend in smoothly. This gives the cake a light and airy feel.
- → Is it okay to swap the nuts?
- Sure, ground almonds, pecans, or even walnuts can be used instead of hazelnut flour.
- → My cake has cracks, what happened?
- It's totally fine, that's how it should look. It means no flour so gives it a cool, homemade look.
- → How can I tell when it's finished baking?
- It should be about 35-40 minutes, and the cake will look puffy, cracked, and solid in the middle.
- → Can I get a head start on this?
- Definitely, make it a day or two before, keep it at room temp, or freeze it for up to 30 days.