Description
Irresistible strawberry nutella hand pies blend sweet summer berries with rich chocolate hazelnut spread, nestled in flaky pastry pockets. Each bite promises a delightful journey through creamy indulgence that you’ll savor with pure dessert joy.
Ingredients
Scale
Main Ingredients:
- 2 cups (473 ml) all-purpose flour
- 1 cup (236 ml) strawberries, diced
- 1/2 cup (118 ml) Nutella
Pastry Components:
- 2/3 cup (157 ml) unsalted butter, cold and cubed
- 1/2 teaspoon (2.5 ml) salt
- 4–6 tablespoons (59–89 ml) ice water
- 1/4 cup (59 ml) sugar
- 2 tablespoons (30 ml) cornstarch
Finishing Ingredients:
- 1 egg
- 1 tablespoon (15 ml) water
- Coarse sugar, for sprinkling
Instructions
- Create a tender pastry by blending flour and salt, then incorporate cold butter until it resembles coarse sand-like texture. Gradually introduce ice water, gently mixing until a cohesive dough forms.
- Divide the dough into two equal portions, shape into flat disks, encase in plastic wrap, and refrigerate for 60 minutes to allow gluten to relax and butter to firm.
- Prepare fruit filling by gently combining sliced strawberries with sugar and cornstarch, allowing mixture to macerate and develop natural juices.
- Roll chilled dough on lightly floured surface to approximately 1/8-inch thickness, ensuring even and delicate pastry.
- Use circular cookie cutter to create uniform dough rounds, creating matching pairs for each hand pie.
- Spread a generous dollop of rich Nutella at the center of half the dough rounds, leaving a small border around the edges.
- Carefully spoon strawberry mixture atop the Nutella, ensuring even distribution.
- Delicately place matching dough rounds over filled bases, pressing edges to seal completely using fork tines.
- Create small decorative vents on top crust to allow steam escape during baking.
- Brush surface with beaten egg wash and sprinkle with coarse sugar for beautiful golden shine.
- Preheat oven to 375°F (190°C) and bake for 18-22 minutes until pastry turns golden brown and filling becomes bubbly.
- Remove from oven, let cool slightly, and serve warm for optimal flavor and texture.
Notes
- Chill dough thoroughly to ensure a flaky, tender pastry that doesn’t shrink during baking.
- Keep Nutella and strawberry filling cold to prevent leakage and maintain clean pie edges.
- For a gluten-free version, substitute regular flour with almond or gluten-free pastry flour blend.
- Swap fresh strawberries with frozen ones during off-season, but drain excess moisture to prevent soggy pies.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 343 kcal
- Sugar: 20 g
- Sodium: 107 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg