Nutella Turnovers (Print Version)
# Ingredients:
→ Pastry Dough
01 -
1 large egg
02 -
1/4 teaspoon salt
03 -
1 cup of cold butter, chopped into cubes
04 -
2 cups plain flour
05 -
6½ tablespoons white sugar
06 -
1 big egg yolk
→ Filling & Finishing
07 -
Powdered sugar (1-2 tablespoons) for sprinkling
08 -
1 cup of Nutella (hazelnut spread)
→ Egg Wash
09 -
1 big egg
10 -
1-2 tablespoons of water or milk
# Instructions:
01 -
Blend the dry stuff, butter, egg, and egg yolk in a food processor until it clumps together. Lightly knead the mix on a floured counter and form a soft dough ball.
02 -
Place the dough in the fridge for 30 minutes. While waiting, scoop out small amounts of Nutella onto parchment paper and freeze for about 20-30 minutes until they’re solid.
03 -
Heat up your oven to 350°F (180°C). Get some parchment-lined baking trays ready, and roll the dough to a thin 1/8-inch layer.
04 -
Cut circles about 3.5 inches across from the dough. Place frozen Nutella in the middle, cover with dough circles that have small slits, then press the edges closed using a fork. Coat with egg wash.
05 -
Pop the pies in the oven for 20-25 minutes until they’re beautifully golden. You can eat them warm or once they’ve cooled, and sprinkle powdered sugar on top if you’d like.
# Notes:
01 -
Will stay fresh at room temperature for 1-2 days or up to 4-5 days in the fridge.
02 -
You can freeze them before or after baking for as long as 3 months.
03 -
Don’t have a food processor? Use a stand mixer or mix by hand instead!