Berry nutella hand pies
Discover the delightful fusion of flaky pastry, rich Nutella, and juicy raspberries in our Berry Nutella Hand Pies recipe. Perfect for a quick dessert or a special treat, these hand pies combine the goodness of all-purpose wheat flour, brown sugar, and cream cheese for an irresistible bite. Easy to make and even easier to love!
- 10 Mar 2024
- Cook time 20 min
- Prep time 45 min
- 4 Servings
- 8 Ingredients
Berry Nutella hand pies are a delightful treat that combine the tartness of fresh raspberries with the creamy richness of Nutella, all encased in a buttery, flaky pastry. This recipe is perfect for a sweet breakfast, a snack, or a dessert, and it's simple enough for even novice bakers to tackle.
Ingredients:
Instructions:
- In a mixing bowl, combine 1 cup of all-purpose white wheat flour and 2 tablespoons of powdered sugar.
- Add the 1/2 cup of chilled and cubed butter to the flour mixture. Using a pastry cutter or your fingertips, blend the butter into the flour until the mixture resembles coarse crumbs.
- Add the 2 tablespoons of chilled cream cheese to the mixture and continue to blend until well incorporated.
- Gradually add 1 tablespoon of cold water, just enough to bring the dough together. Mix until the dough forms a ball. Be careful not to overwork the dough.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- In a small bowl, gently toss together 1 cup of fresh raspberries and 2 tablespoons of brown sugar. Set aside.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut the dough into small rectangles or circles, approximately 3 inches in size.
- On each dough piece, spread a small amount of Nutella (if using), leaving a border around the edges.
- Place a spoonful of the raspberry and brown sugar mixture onto the center of each dough piece.
- Fold the dough over the filling to form a hand pie. Press the edges with a fork to seal and crimp them.
- Brush the tops of the hand pies with the beaten yolk to achieve a golden finish during baking.
- Place the assembled hand pies on the prepared baking sheet.
- Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and the filling is bubbly.
- Remove from the oven and let them cool on a wire rack.
- Serve the Berry Nutella Hand Pies warm or at room temperature. Enjoy these delightful treats as a dessert or snack!
Tips:
- Ensure your butter is very cold before you start making the dough. This helps create a flakier crust.
- When mixing the dough ingredients, handle it as little as possible to avoid overworking it, which can make the crust tough.
- Chill the dough for at least 30 minutes before rolling it out to make it easier to handle and to prevent it from shrinking during baking.
- Use a fork to crimp the edges of the hand pies to seal them properly and prevent the filling from leaking out.
- Brush the tops of the pies with an egg yolk wash to give them a beautiful golden brown finish.
- Allow the hand pies to cool slightly before serving to let the filling set, preventing burns and making them easier to eat.
With their crispy, golden crust and sweet, gooey filling, these Berry Nutella hand pies are sure to become a favorite. They’re easy to make and perfect for any occasion. Whether served warm with a dollop of ice cream or enjoyed on their own, they are a delicious treat that everyone will love.
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 420kcal | 17% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 44g | 12% |
| Fiber 3.38g | 9% |
| Sugar 16g | 17% |
| Fat | |
| Fat 27g | 30% |
| Saturated 14g | 46% |
| Cholesterol 110mg | - |
| Vitamins | |
| Vitamin A 240ug | 26% |
| Choline 50mg | 9% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.05mg | 4% |
| Vitamin B3 0.74mg | 5% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.15ug | 6% |
| Vitamin C 10mg | 11% |
| Vitamin E 0.60mg | 4% |
| Vitamin K 5ug | 4% |
| Minerals | |
| Calcium, Ca 45mg | 3% |
| Copper, Cu 0.11mg | 0% |
| Iron, Fe 0.83mg | 8% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 140mg | 4% |
| Selenium, Se 9ug | 17% |
| Sodium, Na 36mg | 2% |
| Zinc, Zn 0.68mg | 6% |
| Water | |
| Water 50g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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