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These homemade Nutella Hand Pies combine flaky pastry with rich chocolate hazelnut filling to create an irresistible Italian-inspired treat. Each golden-brown pie features a buttery crust wrapped around warm, melted Nutella - perfect for enjoying as a portable dessert or elegant after-dinner sweet. The contrast between the crisp exterior and smooth filling makes these pies a standout addition to any baker's repertoire.
Key Ingredients
- Butter: Use high-quality unsalted butter, very cold
- Flour: Standard all-purpose flour works best
- Nutella: Room temperature for easy spreading
- Eggs: For enriching dough and creating golden crust
- Sugar: Both regular and powdered varieties needed
- Salt: Enhances pastry and filling flavors
- Optional toppings: Coarse sugar or glaze
Preparation Method
- 1. Prepare Pastry:
- Cut cold butter into small pieces. Mix dry ingredients in food processor, add butter and eggs, pulse until just combined. Keep ingredients cold throughout.
- 2. Chill Components:
- Wrap dough in plastic and refrigerate 30 minutes minimum. Meanwhile, portion Nutella onto parchment-lined sheet and freeze until firm.
- 3. Form Pies:
- Roll chilled dough to 1/8 inch thickness. Cut circles, add frozen Nutella, cover with second circle. Seal edges with fork, cut vents in top.
- 4. Bake:
- Brush with egg wash for shine. Optional sugar sprinkle. Bake until golden brown, about 20-25 minutes.
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Storage Instructions
Store pies in airtight container at room temperature up to 2 days, refrigerate up to 5 days. Freeze baked or unbaked pies for 3 months. For unbaked, freeze individually first, then pack in freezer bags. Reheat in 350°F oven until warmed through, about 10 minutes.Expert Techniques
- Keep all ingredients chilled until use
- Mix dough just until ingredients combine
- Freeze Nutella portions completely
- Ensure edges are well sealed
- Cut proper vents in top crust
- Let cool slightly before eating
- Create decorative edges with fork tines
- Chill assembled pies before baking
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Recipe Variations
Try mixing chopped hazelnuts into the Nutella filling for extra crunch. Add a thin layer of raspberry preserves for fruit flavor. Dust finished pies with cocoa powder instead of sugar, or drizzle with melted chocolate after cooling.Temperature Guidelines
Maintain cold dough temperature until baking. Use completely frozen Nutella portions. Ensure oven is fully preheated. Watch carefully in final minutes of baking to achieve perfect golden brown color without burning.Serving Ideas
Enjoy slightly warm with powdered sugar dusting. Serve with vanilla gelato or warm chocolate sauce for special occasions. Pack in lunches or take to picnics as they travel well at room temperature.
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Baker's Tips
- 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 dough scraps before reuse
Frequently Asked Questions
- → Why should eggs be at room temperature?
- They whip up much better and blend more smoothly, giving your cake a lighter texture.
- → Can I swap out the hazelnuts?
- Definitely! Almond flour or other ground nuts like pecans and walnuts can work as substitutions.
- → Why did my cake develop cracks?
- No worries! That’s common with flourless cakes and adds a rustic, homemade touch.
- → How can I tell when it’s baked perfectly?
- Look for puffiness, some cracks, and a firm center. This usually takes around 35 to 40 minutes.
- → Can I prepare this in advance?
- Totally! Make it 1-2 days ahead and keep it at room temp. You can also freeze it for up to a month.