Pin it
Mix Italian baking styles with the crowd-pleasing chocolate hazelnut spread and you'll get these standout Nutella Hand Pies. Each flaky, crunchy, and rich pastry holds just the right amount of gooey, melted Nutella, making a grab-and-go sweet that feels both fancy and homey. In my kitchen with Italian roots, these little pies have become our go-to treat for everything from casual snack times to fancy dinner finishes.
Key Ingredients and Shopping Advice
- Butter: Pick cold, high-quality butter for extra crispy pastry
- Flour: Standard all-purpose flour works best for the right bite
- Nutella: Let it sit out so it's easy to spoon
- Eggs: They make the pastry richer and help create that golden-brown finish
- Sugar: You'll need both regular and powdered kinds
- Salt: Brings out flavors in both the crust and filling
- Extra toppings: Try coarse sugar or a sweet drizzle if you want
Step-by-Step Method
- 1. Making Your Dough:
- Start with super cold butter cut into tiny pieces. Mix dry stuff in your food processor, add the butter and eggs, then pulse just until it starts coming together. The trick to flaky layers is keeping everything cold throughout.
- 2. Cooling Time:
- Wrap your pastry dough tightly in plastic and cool it in the fridge for at least 30 minutes. Meanwhile, drop small spoonfuls of Nutella onto a parchment-lined baking sheet and stick them in the freezer. This stops the filling from leaking while baking.
- 3. Putting It Together:
- Roll your cold dough about 1/8 inch thick on a lightly floured counter. Cut out circles, place a frozen Nutella blob in the middle of each, then top with another dough circle. Press the edges firmly with a fork and poke little holes in the top.
- 4. Final Touches:
- Brush your pies with beaten egg for a shiny golden look. If you want, sprinkle with sugar for extra crunch. Bake until they turn beautifully golden-brown, about 20-25 minutes.
Pin it
Smart Storage Options
These hand pies don't fuss much about storage. Keep them out on the counter in a sealed container for 1-2 days, or pop them in the fridge for up to 5 days. Want them to last longer? Freeze baked or unbaked pies for up to 3 months. If freezing unbaked ones, freeze them separately first, then pack them in freezer bags. To warm up, heat in a 350°F oven until hot in the middle, about 10 minutes.Expert Tricks for Best Results
- Keep all ingredients cold until you're ready to use them
- Don't mix the dough too much – just enough to hold together
- Make sure Nutella portions are totally frozen before assembly
- Seal the edges really well to keep filling inside
- Cut small holes in the top crust so steam can escape
- Let them cool a bit before eating so you don't burn your mouth
- Use a fork to make pretty patterns on the edges
- Try cooling the assembled pies before baking them
Pin it
Fun Flavor Changes
After making these many times, I've found some tasty twists. Try mixing Nutella with chopped hazelnuts for some crunch, or add a thin layer of raspberry jam. Sometimes I dust them with cocoa powder instead of powdered sugar, or drizzle cooled pies with melted chocolate.Temperature and Timing Secrets
Getting these right means watching temperatures at every step. Your dough should stay cold until baking, the Nutella must be fully frozen, and your oven needs to be completely heated to the right temp. Watch carefully during the last few minutes of baking – they can go from perfectly golden to too dark in just seconds.Pairing Suggestions
Enjoy these pies while they're still a bit warm, with a light dusting of powdered sugar. For fancier occasions, serve them with a scoop of vanilla ice cream or some warm chocolate sauce. They're great for outdoor meals or packed lunches since they travel well and taste good at room temperature.
Pin it
Clever Baking Shortcuts
- Roll your dough between parchment sheets for easier handling
- Keep the edges clean from filling so they'll seal properly
- Turn the baking sheet halfway through for even browning
- Let them cool on a wire rack so bottoms don't get soggy
- Make extra pies to freeze for quick treats later
- Use a sharp cutter for the neatest edges
- Keep leftover dough cold before rolling it again
Frequently Asked Questions
- → Why does the egg temperature matter?
- Warmer eggs whip up fluffier and mix better, making the cake lighter.
- → Could I swap the nuts?
- Absolutely! Almond flour, ground pecans, or walnuts work too.
- → What causes the cracking?
- It’s normal and part of its rustic look since it’s a flourless style.
- → How do I check for doneness?
- The middle should be set, the top puffed, and a bit cracked. 35-40 minutes should do it.
- → Can this be made earlier?
- Sure, you can make it a day or two before, or freeze it to keep for longer.