Italian Nutella Hand Pies

When Italian pastry traditions meet everyone's favorite chocolate-hazelnut spread, you get these incredible Nutella Hand Pies. Each buttery, flaky pocket cradles a perfect portion of warm, creamy Nutella, creating a portable dessert that's both elegant and comforting. In my Italian kitchen, these have become our go-to treat for everything from afternoon snacks to elegant desserts.

Essential Ingredients and Selection Tips

• Butter: Cold, high-quality for flakiest crust
• Flour: All-purpose for perfect texture
• Nutella: Room temperature for easy scooping
• Eggs: For rich dough and golden wash
• Sugar: Both granulated and powdered
• Salt: Enhances both crust and filling
• Optional garnishes: Demerara sugar or glaze

Detailed Instructions

1. The Perfect Dough:

Begin with very cold butter cubed into small pieces. Combine dry ingredients in food processor, add butter, eggs, and pulse just until mixture comes together. The key is keeping everything cold for the flakiest result.

2. The Chilling Phase:

Wrap dough tightly and refrigerate at least 30 minutes. Meanwhile, scoop small portions of Nutella onto a parchment-lined sheet and freeze. This prevents filling from leaking during baking.

3. The Assembly Process:

Roll dough to 1/8 inch thickness on floured surface. Cut circles, place frozen Nutella in center, cover with second dough circle. Seal edges firmly with fork tines and cut steam vents in top.

4. The Finishing Touch:

Brush with egg wash for golden shine. Optional: sprinkle with sugar for extra crunch. Bake until perfectly golden brown, about 20-25 minutes.

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Storage and Make-Ahead Mastery

These hand pies excel in their versatility for storage. Keep them at room temperature for 1-2 days in an airtight container, or refrigerate for up to 5 days. For longer storage, freeze either baked or unbaked pies for up to 3 months. When freezing unbaked pies, freeze individually first, then transfer to freezer bags. To reheat, warm in a 350°F oven until heated through, about 10 minutes.

Professional Tips for Perfect Results

• Keep all ingredients cold until ready to use
• Don't overwork the dough - it should be just combined
• Freeze Nutella portions solid before assembly
• Seal edges completely to prevent leaking
• Cut steam vents in top to prevent bursting
• Let cool slightly before eating to prevent burns
• Use fork to create decorative edge pattern
• Consider chilling assembled pies before baking

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Variations and Creative Twists

Through countless preparations, I've discovered exciting variations. Try mixing Nutella with crushed hazelnuts for texture, or add a thin layer of raspberry jam. Sometimes I'll dust with cocoa powder instead of powdered sugar, or drizzle with melted chocolate after cooling.

Temperature and Timing Mastery

Success comes down to understanding temperature at every stage. The dough needs to stay cold until baking, the Nutella must be frozen solid, and the oven should be fully preheated. Watch carefully during the final minutes of baking - the difference between golden brown and too dark is just moments.

Serving Suggestions

Present these pies still slightly warm, dusted with powdered sugar. For special occasions, serve with a scoop of vanilla gelato or a drizzle of warm chocolate sauce. They make perfect picnic desserts or lunchbox treats, as they travel well and can be eaten at room temperature.

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Final Professional Tips

• Roll dough between parchment for easier handling
• Keep edges free of filling for proper sealing
• Rotate baking sheet halfway through for even browning
• Let cool on wire rack to prevent soggy bottoms
• Consider making extra to freeze for later
• Use sharp cutter for cleanest edges
• Keep dough scraps chilled before rerolling

Frequently Asked Questions

→ Can I make the dough without a food processor?

Yes, use a stand mixer on low speed or mix by hand.

→ Can these be frozen?

Freeze either baked or unbaked for up to 3 months.

→ How long do they keep?

2 days at room temp, 4-5 days refrigerated.

→ Why freeze the Nutella?

Freezing makes it easier to handle and prevents leaking during baking.

→ Can I add toppings?

Try sugar before baking or drizzle with extra Nutella or glaze after.