Chocolate Hazelnut Toaster Pastries

A recipe for Chocolate Hazelnut Toaster Pastries! Buttery, flaky rectangles are filled with a creamy chocolate hazelnut spread and baked until golden.

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These Chocolate Hazelnut Toaster Pastries are a delicious breakfast/brunch or afternoon snack option for chocolate hazelnut lovers. They also come together with just a few pantry staples and a bit of prep.

After forming a homemade pastry crust and refrigerating briefly, the dough is rolled out and cut into individual rectangles.

To finish, the rectangles are filled with a chocolate hazelnut spread, sealed, brushed with an egg wash, and baked until golden with a flaky texture.

Allow to cool for at least 5 minutes or to room temperature before serving.

I kept the pastries simple with a dusting of powdered sugar. You can also add a light glaze after cooling to room temperature or even cover with a few sprinkles after brushing with the egg wash.

A Few Chocolate Hazelnut Toaster Pastry Tips

Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.

To help create the buttery flaky texture, I generally use a dough blender to cut in the well-chilled, diced butter. You can also use two forks or the tips of your fingers. Make sure the butter is cold and try to work as quickly as possible to keep it from melting.

Add just enough ice cold water to bring the dough together. You may need only 2 tablespoons (30 milliliters), 4 tablespoons (60 milliliters), or a little more. Too much liquid and overworking the dough may cause the crust to become tough.

After bringing together the dough, divide into two discs, wrap in plastic and refrigerate for an hour. This will help the gluten develop and make the dough easier to handle. You can refrigerate it for up to two days, but the dough may be too cold to immediately roll. Leave on the counter for a few minutes before handling if chilling for longer than an hour.

Don’t want to make your own dough? These pastries can also be formed with a favorite refrigerated, store-bought pie crust.

Forming the Pastries

This recipe makes about 6-8 pastries. You can adjust the sizes of the rectangles to make more or less. Smaller rectangles may bake more quickly than larger ones.

Fill the pastries with your favorite brand of chocolate hazelnut spread. You can even use a homemade Crema Gianduia (Italian Chocolate Hazelnut Spread).

Take care to keep the chocolate hazelnut spread away from the edges. Leave about 1/4 inch (6 millimeters) clear to seal the pastries.

Allow the Chocolate Hazelnut Toaster Pastries to cool at least 5 minutes or to room temperature before serving. Be careful! The chocolate hazelnut filling will be especially hot after removing from the oven.

Looking for more recipes with chocolate hazelnut spread?

Try my:

• Chocolate Hazelnut Mascarpone Cups
• Baked Chocolate Hazelnut Donuts
• Chocolate Hazelnut Buttercream Frosting

Chocolate Hazelnut Toaster Pastries Recipe

Adapted from Beach House Brunch

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Chocolate Hazelnut Toaster Pastries

A recipe for Chocolate Hazelnut Toaster Pastries! Buttery, flaky rectangles are filled with a creamy chocolate hazelnut spread and baked until golden.

Course Breakfast

Cuisine American

Keyword breakfast, brunch, chocolate, chocolate hazelnut, dessert, nutella, pastries, pastry, pie, pop tart

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Resting Time: 1 hour hour

Total Time 1 hour hour 35 minutes minutes

Servings 6 -8 Pastries

Ingredients

Dough:

• 2 cups (250 grams) all-purpose flour
• 1 tablespoon (12 grams) granulated sugar
• 1/2 teaspoon salt
• 12 tablespoons (170 grams) unsalted butter cold and cubed
• 1 large egg yolk
• 2-4 tablespoons (30-60 milliliters) ice cold water

Assembly:

• 1/2 cup (150 grams) chocolate hazelnut spread
• 1 large egg separated
• 1 tablespoon (15 milliliters) milk
• Powdered sugar for dusting, optional

Instructions

• In a large bowl, combine the flour, sugar, and salt.
• Cut in the cold butter using your fingers, two forks, or a dough blender until the mixture becomes coarse and no pieces are larger than a pea.
• Mix in the egg yolk and just enough cold water to bring together a smooth dough.
• Divide the dough into two discs, wrap in plastic, and refrigerate for 1 hour.
• Preheat oven to 375˚F (190˚C) and line a large baking sheet with parchment or slightly grease.
• On a lightly floured surface, roll out one of the chilled discs into an 1/8 inch thick rectangle.
• Trim off any uneven edges and cut out 6 to 8 equal rectangles. Place on the prepared baking sheet about 2 inches (5 centimeters) apart and lightly prick each rectangle a few times with the tines of a fork.
• Repeat with the remaining disc to make 6 to 8 more equal rectangles. Set aside. These will be the tops.
• Separate the egg for the topping, placing the egg white in one small bowl and the egg yolk in another small bowl.
• Whisk the milk into the egg yolk to make the egg wash and set aside.
• Spread about a tablespoon of the chocolate hazelnut spread down the center of one of the rectangles on the baking sheet, keeping 1/4 inch (6 millimeters) edges clear. Repeat with the remaining rectangles on the baking sheet.
• Brush the edges with the egg white.
• Place one of the set aside rectangles over the chocolate hazelnut covered pastry on the baking sheet. Press lightly to seal the edges, then use the tines of a fork to press down and seal the edges further. Use the fork to gently poke a few holes over the top. Repeat with remaining rectangles to make 6-8 pastries in all.
• Brush the tops with the egg wash.
• Bake the pastries in the preheated oven until puffed and lightly golden, about 15-20 minutes.
• Allow to cool at least 5 minutes or to room temperature before serving, optionally with a dusting of powdered sugar.