STRAWBERRY NUTELLA HAND PIES RECIPE - (4.6/5)
Provided by Late2Serenity
Number Of Ingredients 12
Steps:
- Make the dough: Whisk together the flour, salt and baking powder in a large bowl. Add the cubed butter to the bowl and use your fingers to work the butter into the flour until the mixture is the consistency of wet sand. Stir in the sour cream (the dough will be very wet), and then turn the dough out onto a well-floured work surface. Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle. Roll the dough into an 8x10-inch rectangle and dust both sides with flour before folding it into thirds as if you were folding a letter. Rotate the dough 90º and roll it out again into an 8x10-inch rectangle. Fold the dough again into thirds then wrap it securely in plastic wrap and refrigerate it for at least 30 minutes while you make the filling. Make the filling: In a small bowl, combine the diced strawberries with the flour, tossing to combine. Set aside. Assemble the pies: Preheat the oven to 425ºF. Remove the dough from the refrigerator and unfold it onto a well-floured surface, rolling it out to a 14x14-inch square. Using a 3-inch circular cookie cutter or cup, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles. (You should have approximately 20 3-inch circles.) Place six of the dough circles on a Silpat or parchment paper-lined cookie sheet. Spread a portion of the Nutella in the centers of half of the dough circles leaving a 1/4-inch border around the edges. Spoon a small portion of the strawberries atop the Nutella. Place a second dough circle atop each filled circle then use a fork to crimp the edges together, sealing each pie. Whisk together the egg with the water to make an egg wash. Brush each pie with the egg wash, and using a sharp knife, cut two or three vents on the top of each pie. Sprinkle the pies with crystal sanding sugar (optional). Bake the pies for about 15 minutes, or until they're golden brown. Remove the pies from the oven and allow them to rest for 10 minutes before serving. Repeat the filling and baking process with the remaining dough circles.
NUTELLA HAND PIES
These pint-sized Nutella hand pies made with puff pastry are too good to keep to yourself! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a small bowl, whisk egg with water. , Unfold puff pastry; cut into 9 squares. Place 1 teaspoon Nutella in center of each; sprinkle with orange zest. Brush edges of pastry with egg mixture. Fold 1 corner over filling to form a triangle; press edges to seal. Transfer to an ungreased baking sheet., Bake until pastry is golden brown and cooked through, 17-20 minutes. Cool slightly., In a small bowl, mix confectioners' sugar, orange juice and orange zest; drizzle over pies. If desired, warm additional Nutella in a microwave and drizzle over tops.
Nutrition Facts : Calories 190 calories, Fat 10g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 100mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein.
STRAWBERRY HAND PIES
Easy to make when you use pre-made crust, but fill them with your homemade pie filling for that classic strawberry pie flavor.
Provided by lutzflcat
Categories Mini Pies
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Combine strawberries, sugar, cornstarch, and vanilla extract in a bowl; set aside and let the strawberries macerate.
- Lay the 2 pie crusts on a large floured work surface. Roll the crusts out to about 12 inches, and using a knife or pizza cutter, cut 4 sides of the circles to form 2 squares. Cut each square into three equal rectangles so you have a total of 6 rectangles. Using a slotted spoon, place 2 tablespoons of the strawberry mixture on one half of the long ends of the rectangle, but don't spread all the way to the edge.
- Brush beaten egg around the sides of the strips, and then fold the dry end over the strawberry mixture end. Using a fork, gently press the edges together to seal really well, and cut a couple slits in the top of each pie to allow steam to escape.
- Brush the tops of the hand pies with the remaining egg and set hand pies onto the prepared baking sheet.
- Bake in the preheated oven until golden brown, 13 to 15 minutes. Remove the pies to a wire rack to cool and dust with confectioners' sugar, if using. Serve warm or at room temperature.
Nutrition Facts : Calories 464 calories, Carbohydrate 38.8 g, Cholesterol 384.3 mg, Fat 27.3 g, Fiber 0.8 g, Protein 15.3 g, SaturatedFat 10.5 g, Sodium 387.3 mg
STRAWBERRY CHOCOLATE NUTELLA PIE
Fresh strawberries, smooth chocolate, and cream cheese combine to form a rich pie that tastes something like a chocolate-covered strawberry--only better! Save time by using pre-made strawberry glaze and omitting the last three ingredients. Perfect for a summer party!
Provided by ItalianMama
Categories Pie
Time 20m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, beat softened cream cheese, powdered sugar and Nutella with a mixer on medium speed until creamy. Spread mixture evenly in pie crust. Refrigerate.
- Slice and mash about 3/4 cup of the strawberries. In a medium saucepan, mix the mashed berries, granulated sugar, cornstarch and water. Heat over high heat until boiling, stirring constantly. Continue to boil and stir another minute. Remove from heat and cool in the refrigerator for about 10 minutes. (For faster prep, skip this step and use pre-made strawberry glaze).
- Meanwhile, slice remaining strawberries. When glaze is cool, pour over sliced berries and toss to combine. Spoon strawberries into the pie pan. Refrigerate until ready to serve, up to 8 hours. Slice and serve with whipped cream (optional).
Nutrition Facts : Calories 476.5, Fat 25.7, SaturatedFat 14.9, Cholesterol 31.2, Sodium 275, Carbohydrate 58.3, Fiber 3.7, Sugar 43.5, Protein 5
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- Combine the strawberries and sugar and mix well. Allow to sit for 10 minutes for the strawberries to macerate and release their juices. Drain well.
- Roll the puff pastry out onto a floured surface then using a heart-shaped cookie cutter (approximately 10cm/4 inches), cut out 16 hearts.
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- Dust a counter with flour and roll pie dough out to about 1/4" thick. Use a cookie cutter (any shape will work, but we used a 3 inch heart cookie cutter for these) to cut out uniform pieces of dough. Working with one piece of dough at a time, fill the center with Nutella and jam. Dampen your finger tips with water and run them around the outside of the piece of dough and place another piece of pie dough on top. Press the edges down and crimp them with the tines of a fork. Repeat with all remaining pie dough pieces.
- Arrange filled hand pies on a sheet pan and pierce the top of the hand pies a couple times with the tip of a knife (this will allow some steam to release during baking). Whisk the egg and brush the surface of each hand pie with egg wash.
- Bake the pies until golden brown, 11 to 14 minutes (this will vary depending on the thickness of the dough). Allow to cool before serving.
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- 2. Unroll pie crusts onto a piece of parchment paper or a floured surface. I recommend the non-stick parchment paper.
- 3. Use a 3 inch biscuit cutter or cookie cutter to cut out as many circles as you can. You can use the scraps to re-roll and cut out more circles. You need an even number of circles and should be able to get 24-28 circles total.
- 4. Put about a 1/2 tbsp of Nutella in the center of half of the circles. Leave enough of a border that you can press the edges of the pies together.
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