Strawberry Chocolate Hazelnut Hand Pies
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.
Servings 12 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.