A recipe for Strawberry Chocolate Hazelnut Hand Pies! Chopped strawberries and a creamy chocolate hazelnut spread are enclosed in a flaky crust for the perfect summertime treat.
Here is another recipe featuring strawberries and chocolate hazelnut! This is definitely one of my favorite combinations.
A spoonful of chocolate hazelnut spread and diced fresh strawberries are sandwiched within two circles made of a buttery homemade pie crust. While baking, the strawberries lightly roast and blend into the creamy spread to create a contrast of textures.
If you are looking for something a bit larger, these hand pies are a smaller variation of my Strawberry Chocolate Hazelnut Galette.
Forming the Crust
I made the Strawberry Chocolate Hazelnut Hand Pies with a homemade pie crust, but you can also substitute with your favorite unbaked store-bought pie crust if desired. The dough can also be made up to three days in advance, wrapped, and refrigerated until needed.
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.
I generally use a dough blender to cut in the diced butter. You can also use two forks, the tips of your fingers, or pulse the mixture briefly in a stand mixer with the paddle attachment. Just try to work as quickly as possible to keep the butter from melting.
Add just enough cold water to bring the dough together. You may need only 3 tablespoons (44 milliliters), 4 tablespoons (60 milliliters), or a little more. Too much liquid and overworking the dough may cause the crust to become tough.
Refrigerating the dough will make it easier to handle and roll into a thin sheet. If you refrigerate it longer than an hour, it may be too stiff to handle and need to rest at room temperature for a couple of minutes before rolling.
There are a few options for cutting out the sheet of dough. The easiest is simply circles with a 2 1/2-3 inch (6-8 centimeter) round cutter. Sometimes, I like to use a heart cookie cutter for a little variety. Half the circles/hearts will be used to hold the filling, while the other half will be used for the tops.
To decorate the top pieces, either cut two slits or an X in the center or cut out a small circle or heart.
A Few Strawberry Chocolate Hazelnut Hand Pie Tips
These hand pies can be made with a store-bought chocolate hazelnut spread such as Nutella or even a homemade version- Crema Gianduia (Italian Chocolate Hazelnut Spread).
Do not overfill the circles or they won’t seal completely. I usually add about 1/2 tablespoon of the chocolate hazelnut spread to the center, leaving the 1/4 inch (6 millimeter) edges clear to brush with the egg white and press closed with the tines of a fork.
Dice the strawberries small enough to tuck neatly inside the pies. I like to dice them into 1/4-1/2 inch (6-12 millimeter) pieces, but they can also be thinly sliced.
Allow the pies to cool on the baking sheet for about 5 minutes before removing to a wire rack and serving. These are best the day they are baked, especially while still warm. Be careful! The chocolate hazelnut filling will be especially hot after removing from the oven.
This recipe can easily be doubled to serve a crowd.
Don’t have strawberries available? Check out my Chocolate Hazelnut Toaster Pastries.
Looking for more recipes with a chocolate hazelnut spread?
Try my:
- Chocolate Hazelnut Mascarpone Cups
- This Chocolate Hazelnut Latte
- Chocolate Hazelnut Buttercream Frosting
This recipe was originally posted in June 2013 and updated in April 2025.
Strawberry Chocolate Hazelnut Hand Pies Recipe
Adapted from Bran Appetite
Strawberry Chocolate Hazelnut Hand Pies
Ingredients
Pie Crust:
- 1 1/2 cups (190 grams) all-purpose flour
- 1 tablespoon (12 grams) granulated sugar
- 1/2 teaspoon salt
- 8 tablespoons (113 grams) unsalted butter chilled and diced
- 1 large egg yolk
- 3-4 tablespoons (44-60 milliliters) cold water
Filling:
- 4 ounces (113 grams) fresh strawberries hulled and diced into about 1/4-1/2 inch (6-12 millimeter) pieces
- 1/3 cup (100 grams) chocolate hazelnut spread homemade or store-bought
To assemble:
- 1 large egg divided
- 1 teaspoon water
- coarse or granulated sugar for sprinkling, optional
Instructions
To make the pie crust:
- In a large bowl, combine the flour, sugar, and salt.
- Cut in the cold butter using your fingers, two forks, or a dough blade until the mixture becomes coarse and no pieces are larger than a pea.
- Add the egg yolk and slowly mix in just enough water to form a smooth dough.
- Form the dough into a disc, wrap in plastic, and refrigerate for 30 minutes to one hour.
To assemble:
- Preheat oven to 400˚F (200˚C) and line two large baking sheets with parchment or lightly grease.
- Divide the egg with the egg yolk in one small bowl and the egg white in another small bowl.
- Add the 1 teaspoon water to the egg yolk and beat until combined.
- On a lightly floured surface, roll out the chilled pie crust into a thin sheet about 1/8 inch (3 millimeters) thick.
- Use a 2 1/2-3 inch (6-8 centimeter) round or heart cookie cutter to cut out circles or hearts of dough.
- Place half the circles on the prepared baking sheets at least 1 inch (2.5 centimeters) apart.
- Cut two slits, an X, or a small circle or heart in the center of the remaining half of the circles. These will be used for the tops.
- Put around 1/2 tablespoon of the chocolate hazelnut spread in the center of each circle on the baking sheet and top with a few strawberry pieces. Do not overfill and leave 1/4 inch (6 millimeters) of the edges clear.
- Brush the edges of the circle with the egg white and top with a remaining circle. Press down on the edges to seal and press fully closed using the tines of a fork.
- Repeat with remaining circles.
- Brush the egg yolk over the tops of each sealed hand pie. If desired, sprinkle with sugar.
- Bake in preheated oven until golden, 12-14 minutes. Allow to rest on the baking sheet for 5 minutes before serving.
Pam
They would be a big hit in my house… they look terrific.