Strawberry Nutella Hand Pies Recipe 465 Recipes

NUTELLA HAND PIES

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.

STRAWBERRY NUTELLA HAND PIES RECIPE - (4.6/5)

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.

STRAWBERRY HAND PIES

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.