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Baked Strawberry & Chocolate Hazelnut Spread Hand Pies

Baked with fresh strawberries and rich chocolate hazelnut spread, these hand pies are a chic homemade rendition of a frozen childhood favorite. Skip the toaster, and preheat your oven for warm memories wrapped in buttery, flaky pastry.

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Baked Strawberry & Chocolate Hazelnut Spread Hand Pies

Makes 10 to 12 hand pies

Ingredients

Hand Pie Dough (recipe follows) cups (198 grams) finely diced strawberries2 tablespoons (40 grams) seedless strawberry jam1 tablespoon (8 grams) all-purpose flour¾ cup (222 grams) chocolate hazelnut spread*1 large egg (50 grams)2 tablespoons (30 grams) water

Instructions

On a lightly floured surface, roll half of Hand Pie Dough into a ⅛-inch-thick circle. Cut 10 to 12 (4½x3-inch) rectangles, rerolling scraps once. Roll remaining Hand Pie Dough into a ⅛-inch-thick circle. Cut 10 to 12 (4×2½-inch) rectangles, rerolling scraps once.
In a small bowl, stir together strawberries, jam, and flour.
On a parchment paper-lined baking sheet, place smaller rectangles 1 inch apart. Spread 1 tablespoon (18 grams) chocolate hazelnut spread on each, leaving a ½-inch border around edges. Top with 1 tablespoon (21 grams) strawberry mixture.
In a small bowl, whisk together egg and 2 tablespoons (30 grams) water. Brush edges of smaller rectangles with egg wash, and top with a larger rectangle, press edges firmly to seal; press edges with the tines of a fork. Freeze for 30 minutes, or refrigerate for 1 hour.
Preheat oven to 425°F (220°C).
Brush top of dough with egg wash. Using the tip of a paring knife, make 3 small slits in top of dough.
Bake until crust is golden brown, 15 to17 minutes. Transfer to a baking sheet, and let cool slightly. Serve warm or at room temperature.

 

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Hand Pie Dough

Makes enough for 10 to 20 hand pies

Ingredients

cups (344 grams) all-purpose flour1 teaspoon (3 grams) kosher salt1 cup plus 1 tablespoon (241 grams) cold unsalted butter*, cubed½ cup (120 grams) ice water2 teaspoons (10 grams) apple cider vinegar

Instructions

In the work bowl of a food processor, place flour and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly and butter is pea-size, 12 to15 pulses.
In a small bowl, combine ½ cup (120 grams) cold water and vinegar. With processor running, add vinegar mixture to flour mixture in a slow, steady stream just until dough comes together. (Mixture will look crumbly, but it should stick together when squeezed between your fingers).
Turn out dough. Divide in half, and shape each half into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 2 hours. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.

Notes

*We used Kerrygold.

The post Baked Strawberry & Chocolate Hazelnut Spread Hand Pies first appeared on Bake from Scratch.

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