BLACK-BOTTOM HAZELNUT PIE
Here's a sophisticated riff on classic pecan pie for chocolate lovers. This pie features a coating of bittersweet chocolate underneath the gooey, espresso-infused hazelnut filling, as well as a delectable topping of crunchy sugar-coated hazelnuts.
Provided by Rhoda Boone
Categories Pie Dessert Thanksgiving Butter Hazelnut Chocolate Vanilla Egg
Yield Makes one 9" pie
Number Of Ingredients 15
Steps:
- For the Crust
- Pulse granulated sugar, salt, and 1 1/4 cups flour in a food processor to combine. Add butter and pulse until coarse, pea-size crumbs form, about 10 seconds. With the motor running, add 2 Tbsp. ice water and process until dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers: If it's very crumbly, pulse in more ice water 1 Tbsp. at a time (2 Tbsp. maximum). Do not overprocess.
- Turn out dough onto a lightly floured surface and push together into a ball. Knead a few times to combine, then flatten into a disk with smooth edges (no cracks). Cover tightly and chill at least 1 hour.
- Roll out dough to a 13" round on a lightly floured surface. Roll dough loosely around rolling pin and transfer to a standard 9"-diameter pie dish. Lightly press dough into pan, leaving a 1" overhang; trim excess. Fold overhang under and crimp as desired. Chill until cold, about 30 minutes.
- Do Ahead: Dough can be made and shaped into disk 3 days ahead. Keep chilled, or freeze up to 3 months. Thaw before rolling.
- For the Filling and Assembly
- Place racks in bottom third and center of oven; preheat to 375°F. Place a rimmed baking sheet on bottom rack to preheat.
- Spread hazelnuts on another rimmed baking sheet and bake on center rack until light golden brown, about 10 minutes. Reserve 1 cup whole hazelnuts to decorate pie; finely chop remaining hazelnuts.
- Melt chocolate in a small heatproof bowl set over a small saucepan of barely simmering water (do not let water touch bowl); stir constantly until chocolate is melted and smooth. (You can also do this in a microwave.) Remove from heat and let cool slightly. Spread chocolate in bottom of pie shell with the back of a spoon and chill until set, about 15 minutes.
- Melt butter in a small skillet over medium heat or in a microwave in a microwave-safe bowl. Pour butter into a large bowl. Whisk in brown sugar, espresso powder, vanilla, 1 cup corn syrup, and 3/4 tsp. salt until well incorporated. Whisk in eggs, then fold in chopped hazelnuts.
- Pour filling into pie crust (do not overfill). Toss whole hazelnuts with remaining 2 Tbsp. corn syrup and 1/4 tsp. salt in a small bowl and arrange on top of pie. Place pie dish on preheated baking sheet on bottom rack and bake 20 minutes. Rotate baking sheet, move to center rack, and continue to bake, covering edges with foil or a pie shield if crust starts to brown too much, until crust is golden brown and filling is almost set with a slight jiggle in center of pie, 20-25 minutes more. Transfer pie to a wire rack and let cool before slicing, about 3 hours.
- Do Ahead: Filling (before decorating) can be made 1 day ahead. Bring to room temperature before baking. Pie can be made 2 days ahead. Cover loosely with foil and store at room temperature.
CREAMY HAZELNUT PIE
I've always been a big fan of peanut butter. Then I found chocolaty Nutella hazelnut spread and I was hooked! I even changed one of my all-time favorite pie recipes by substituting that ingredient. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, beat cream cheese, confectioners' sugar and 1 cup Nutella until smooth. Fold in whipped topping. Spread evenly into crust., Warm remaining Nutella in microwave for 15-20 seconds; drizzle over pie. Refrigerate at least 4 hours or overnight.
Nutrition Facts : Calories 567 calories, Fat 33g fat (13g saturated fat), Cholesterol 32mg cholesterol, Sodium 224mg sodium, Carbohydrate 65g carbohydrate (51g sugars, Fiber 2g fiber), Protein 6g protein.
HAZELNUT CRUNCH (NOCI CROCCANTE)
Provided by Giada De Laurentiis
Categories dessert
Time 40m
Yield 1 1/2 pounds
Number Of Ingredients 8
Steps:
- Line a heavy large baking sheet with parchment paper. Stir the sugar, water, light corn syrup, and dark corn syrup in a heavy large saucepan over medium heat until the sugar dissolves. Increase the heat to high and boil without stirring until a candy thermometer registers 260 degrees F, about 20 minutes. Reduce the heat to medium-low. Mix in the hazelnuts, butter, and salt (the mixture will be thick and nutty), and cook until the thermometer registers 295 degrees F, stirring constantly, about 15 minutes. Quickly stir in the baking soda. Immediately pour the caramel onto the prepared baking sheet, spreading it as thinly as possible. Let stand until hard.
- Break the brittle into pieces and store in an airtight container at room temperature. If desired, serve over your favorite ice cream.
APRICOT AND HAZELNUT MINCE PIES [GLUTEN-FREE]
Another lovely-looking recipe from BBC Good Food. These are adorable miniature "mincemeat" fruit pies with apricot and hazelnut filling. Great for the holidays, or a dinner party. Easy to make. I haven't made them yet but look forward to doing so soon. Be sure to use a gluten-free all-purpose flour that already has xanthan or guar gum added to it.
Provided by Whats Cooking
Categories Tarts
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- To make the pastry: put the flour and cinnamon into the bowl of a food processor.
- Add the butter and pulse until it looks like very fine breadcrumbs.
- Sprinkle in the sugar and 3 tbsp cold water, and pulse until the mixture starts to clump together, about 30 secs.
- Tip the mixture onto a board and gently squeeze the pastry until it comes together into a ball - add water if it feels dry.
- Wrap the pastry in cling film and chill for 30 minutes.
- Heat oven to 190C/fan 170C/gas 5 [For Americans, that's 375 F).
- Roll the pastry on a lightly floured surface to the thickness of £1 coin (3.15mm).
- Using a 7cm cutter, cut out 10-12 discs and use to line a 12-hole bun tin with them.
- Use a 6cm cutter for the lids, or use a 6cm star cutter to make star shapes.
- Chill both.
- Make the mincemeat: put all the ingredients into a food processor and pulse on and off until evenly chopped.
- Spoon 1-2 tsp into each tart, dampen the edge of the pastry bottom with water and sit a smaller pastry disc or star on top.
- Using scissors, snip a hole in the lid, if you've made round tops.
- Bake for 12-15 mins until golden brown.
- Lift onto a wire rack to cool and dredge with icing sugar.
Nutrition Facts : Calories 259.5, Fat 18.5, SaturatedFat 8.2, Cholesterol 32.2, Sodium 32.4, Carbohydrate 21.3, Fiber 3.9, Sugar 13.8, Protein 2.7
CRUMBLED TOP MINCE PIES
Shortcrust pastry mincemeat pies with a twist - an extra crunchy and nutty crumble on top
Provided by Barney Desmazery
Categories Dessert, Dinner
Time 20m
Number Of Ingredients 8
Steps:
- To make the pastry tip the flour into a large bowl and rub in the chilled butter using your fingertips until the mixture resembles coarse breadcrumbs. Stir in the sugar and the satsuma zest.
- Spoon out 4 tbsp of the pastry mixture and set aside. Add approximately 4 tbsp of the juice from the satsumas to the main pastry mix to make a fairly soft dough, kneading gently until smooth. Wrap in cling film and chill for 30 mins.
- Lightly flour a surface and roll out the pastry to a £1 coin thickness. Using a 9cm fluted cutter, stamp out 12 circles of pastry. Gently press these into individual tartlet tins, the pastry should just protrude above the tins to allow for shrinkage when cooked. Spoon the mincemeat into the pastry cases being careful not to overfill.
- Sprinkle the pastry crumble mix over the mincemeat to cover lightly, top with the flaked almonds and drizzle over the stem ginger syrup. At this stage you can cover them with cling film and freeze the whole tray ready for baking.
- When you're ready to bake the mince pies, heat the over to 200C/fan 180C/gas 6. Remove the cling film from the tray and bake the mince pies straight from the freezer for 25 mins until golden and cooked through. Cool on a wire rack and serve dusted with icing sugar. Bake unfrozen pies for 18-20 mins.
Nutrition Facts : Calories 213 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.26 milligram of sodium
More about "hazelnut crunch mince pies recipes"
MINCE PIES WITH HAZELNUT STREUSEL TOPPING RECIPE
From deliciousmagazine.co.uk
5/5 (2)Category Christmas Baking RecipesCuisine British RecipesCalories 200 per serving
- For the pastry, sift the flour, icing sugar and salt into a food processor or mixing bowl, add the butter and lard/vegetable shortening, then work it together until the mixture looks like fine breadcrumbs. Put in a bowl, then stir in 3-4 tbsp cold water with a round-bladed knife until the mixture comes together. Turn out onto a lightly floured surface and knead briefly until smooth. Divide into 2 equal pieces.
- Roll each piece of pastry out on a lightly floured surface and cut out 24 x 7cm rounds using a fluted cutter, re-kneading and rolling the trimmings. Lightly grease 2 x 12-hole patty tins with butter and line with the pastry discs. Spoon 1 tbsp mincemeat into each case. Chill for 20 minutes.
- For the streusel topping, sift the flour into a bowl and rub in the butter until the mixture looks like fine breadcrumbs. Stir in the sugar and the cinnamon and work it a little more between your fingers until the mixture forms little nuggets. Stir in the hazelnuts.
- Preheat the oven to 190°C/fan170°C/gas 5. Spoon 1 heaped tsp streusel mix over each pie, then bake for 25 minutes until golden. Carefully remove to a rack. Leave for 3-4 minutes, dust with icing sugar and serve warm or cold. ›
BEST HONEY HAZELNUT PIE RECIPE – BAKING LIKE A CHEF
From bakinglikeachef.com
SPELT, ORANGE AND HAZELNUT MINCE PIES RECIPE - GREAT …
From greatbritishchefs.com
VEGAN MINCEMEAT | THE VEG SPACE
From thevegspace.co.uk
TOP 10 BEST EVER MINCE PIE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
Estimated Reading Time 4 mins
MINCE PIES RECIPES | BIGOVEN
From bigoven.com
HAZELNUT CRUNCH MINCE PIES | RECIPE | MINCE PIES, MINCE PIE …
From pinterest.co.uk
HAZELNUT CRUNCH MINCE PIES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
HAZELNUT PIE - MINDYCAKE - MINDY JOHNSON
From mindycake.com
TODAY’S RECIPE: HAZELNUT CRUNCH MINCE PIES - PRESSREADER
From pressreader.com
MINCE PIE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
YOUR CHRISTMAS, SORTED: BEST MINCE PIE RECIPES - GREAT BRITISH …
From greatbritishchefs.com
HAZELNUT PIE CRUST (FOOLPROOF RECIPE) - DEL'S COOKING TWIST
From delscookingtwist.com
TOP 10 FREEZABLE MINCE PIE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HAZELNUT CRUNCH MINCE PIES RECIPE
From recipecialist.com
MINCE PIES RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
MINCE PIES WITH HAZELNUT FRANGIPANE - MRS PORTLY'S KITCHEN
From mrsportlyskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love