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Mix Italian baking skills with everyone's fave chocolate hazelnut spread and you get these amazing Nutella Hand Pies. Every flaky, buttery crust hides a gooey, warm Nutella center, making a grab-and-go sweet that feels both fancy and cozy. 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 Advice
- Butter: Use it cold and high-quality for extra crispy results
- Flour: Regular all-purpose works best for the right bite
- Nutella: Let it sit out so it's easy to scoop
- Eggs: They make the dough richer and help create that golden finish
- Sugar: You'll need both regular and powdered versions
- Salt: Brings out flavors in both the crust and filling
- Extra toppings: Try coarse sugar or a sweet drizzle
Step-By-Step Cooking Guide
- 1. Mixing Your Dough:
- Start with super cold butter cut into tiny pieces. Throw dry stuff in your food processor, add butter and eggs, then pulse just until it starts coming together. Remember, keeping everything cold makes the flakiest crust.
- 2. Cooling Everything Down:
- Wrap your dough tightly and stick it in the fridge for at least 30 minutes. Meanwhile, drop small spoonfuls of Nutella onto a parchment-lined tray and pop them in the freezer. This trick stops the filling from leaking while baking.
- 3. Putting It All Together:
- Roll out your cold dough to 1/8 inch thick on a lightly floured counter. Cut out circles, put a frozen Nutella blob in the middle of half of them, then cover with another circle. Press the edges firmly with a fork and poke little holes in the top.
- 4. Baking to Perfection:
- 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 a beautiful golden brown, about 20-25 minutes.
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Clever Storage Solutions
These hand pies couldn't be easier to keep fresh. Leave them on the counter in an airtight container for 1-2 days, or pop them in the fridge for up to 5 days. Want them to last longer? Freeze them cooked or uncooked for up to 3 months. For uncooked pies, freeze them separately first, then pack them in freezer bags. To warm up, just heat in a 350°F oven until hot all the way through, about 10 minutes.Expert Tricks for Success
- Keep ingredients cold until you're ready to use them
- Don't work the dough too much – mix just enough
- Make sure Nutella portions are totally frozen before using
- Seal the edges really well to keep filling inside
- Don't forget those air holes in the top crust
- Let them cool a bit so you don't burn your mouth
- Use your fork to make pretty patterns on the edges
- Try chilling the assembled pies before they go in the oven
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Fun Flavor Changes
After making these tons of times, I've come up with some tasty twists. Try mixing chopped hazelnuts into the Nutella for some crunch, or add a thin layer of raspberry jam. Sometimes I dust them with cocoa powder instead of powdered sugar, or add a chocolate drizzle after they've cooled down.Getting Temperatures Just Right
The secret to these pies is all about temp control. Your dough must stay cold until baking, the Nutella needs to be completely frozen, and make sure your oven is fully heated before they go in. Watch them carefully in the last few minutes of baking – they can go from perfectly golden to too dark really fast.Ways to Enjoy Them
These taste best while they're still a little warm, with a light dusting of powdered sugar. For special occasions, add a scoop of vanilla ice cream or some warm chocolate sauce. They're perfect for taking on picnics or packing in lunches since they travel well and taste great at room temp.
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Smart Baking Insights
- Put your dough between parchment sheets for easier rolling
- Keep filling away from the edges so they'll seal properly
- Turn your baking sheet halfway through for even browning
- Use a cooling rack so bottoms don't get soggy
- Make a double batch to freeze for later
- Go with a really sharp cutter for clean edges
- Keep leftover dough in the fridge before reusing it
Frequently Asked Questions
- → Why should eggs be at room temperature?
- Eggs warm to room temperature whip up fluffier and mix in better, giving your cake a more airy texture.
- → Can I swap the nuts for something else?
- Absolutely, try ground almonds, crushed pecans, or broken walnuts instead of hazelnut flour.
- → Why does my cake have cracks?
- The cracks are totally normal for cakes without flour. They give it that homemade, rustic look.
- → How can I tell it's fully baked?
- Your cake will be ready when it's puffy with some cracks and feels firm in the middle, typically after 35-40 minutes.
- → Is it possible to prepare this earlier?
- For sure, you can bake it 1-2 days before serving and keep at room temp, or freeze it up to a month ahead.