Serves 10
75 min
Strawberry Nutella Hand Pies
Recipe GLPR9049d9c185d6b7
Crispy, flaky hand pies filled with creamy Nutella and tender diced strawberries. These laminated pastries are made with a rich, buttery dough that's folded multiple times to create delicate layers. Perfect as a sweet snack, dessert, or elegant appetizer that can be prepared ahead and baked fresh.
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Ingredients
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup (2 sticks) cold unsalted butter, cut into cubes
1/2 cup cold sour cream
2 cups diced strawberries (small, no larger than corn kernels)
3/4 cup Nutella
1 large egg
1 tablespoon water
Directions
Whisk together the flour, salt, and baking powder in a large bowl until evenly combined.
Add the cubed cold butter to the bowl and use your fingertips to work it into the flour mixture until it resembles coarse wet sand. Pour in the sour cream and stir until the dough comes together, then transfer it to a well-floured work surface.
Knead the dough gently a few times on the floured surface, adding 1 teaspoon of additional flour at a time if it feels too sticky to handle.
Roll out the dough into an 8×10-inch rectangle and dust both the top and bottom with flour. Fold the dough into thirds like a letter (fold one long side to the middle, then fold the other side over it).
Rotate the dough 90 degrees and roll it out again into an 8×10-inch rectangle. Fold it into thirds once more in the same manner.
Wrap the folded dough tightly in plastic wrap and refrigerate for at least 30 minutes while you prepare the filling.
In a small bowl, combine the diced strawberries with the 2 teaspoons of additional flour, tossing gently to coat. Set aside.
Preheat the oven to 425°F.
Remove the dough from the refrigerator. If it feels too firm, allow it to sit at room temperature for 10 minutes. On a well-floured surface, unfold and roll out the dough into a 14×14-inch square.
Using a 3-inch round cookie cutter or cup, cut out as many circles as possible from the dough. Re-roll the scraps and continue cutting until all dough is used, aiming for an even number of circles (approximately 20 circles total).
Arrange half of the dough circles on parchment paper or a Silpat-lined baking sheet.
Spread a portion of the Nutella onto the centers of the circles on the baking sheet, leaving a 1/4-inch border around the edges. Top each with a small spoonful of the strawberry mixture.
Place a second dough circle on top of each filled circle and firmly crimp the edges together with a fork to seal.
In a small bowl, whisk together the egg and water to create an egg wash. Brush the egg wash over the top of each pie.
Using a sharp knife, cut two or three small vents into the top of each pie to allow steam to escape during baking.
Bake the pies for approximately 15 minutes, until the tops are golden brown.
Remove the pies from the oven and allow them to rest for 10 minutes. Repeat the filling and baking process with the remaining dough circles in the same manner.
