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.

    Baked Strawberry & Chocolate Hazelnut Spread Hand Pies
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    Baked Strawberry & Chocolate Hazelnut Spread Hand Pies

    Makes 10 to 12 hand pies

    Ingredients

    • Hand Pie Dough (recipe follows)
    • 1¼ cups (198 grams) finely diced strawberries
    • 2 tablespoons (40 grams) seedless strawberry jam
    • 1 tablespoon (8 grams) all-purpose flour
    • ¾ 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 (4x2½-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

    • 2¾ cups (344 grams) all-purpose flour
    • 1 teaspoon (3 grams) kosher salt
    • 1 cup plus 1 tablespoon (241 grams) cold unsalted butter*, cubed
    • ½ cup (120 grams) ice water
    • 2 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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