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CHOCOLATE HAZELNUT HAND PIES


Preheat the oven to 375°F, 190°C.

Begin with the pastry. Beat the cream cheese and butter until smooth in a tabletop mixer with the paddle attachment. Add the flour and beat until incorporated.
​Collect all the dough on the counter and form a round disk. Cover with plastic wrap or parchment paper and refrigerate for about 30 minutes till 1 hour to allow to rest and harden a bit. This dough can be stored in the freezer up to one month.

Lightly dust a work surface with flour and roll the dough out to about 1/8 inch in thickness.
Cut out 4-inch circles and place them on a baking sheet lined with parchment paper.
Gather the remaining dough and roll out again, cut out circles and repeat until dough is all formed into circles.

Place a teaspoon of chocolate hazelnut spread on one side of the circle. Top with banana slices, strawberry slices, hazelnuts, or your favorite combination. Fold the dough over and use a fork to press down and seal the edges.

Place the pies on the baking tray, pierce the tops with the tines of a fork so that steam releases during baking. Brush with the egg wash and sprinkle with sugar.

Bake 25 minutes or until they are golden. Enjoy!

Make Ahead Tips:
The pastry dough can be prepared and frozen up to a month in advance. Thaw in the refrigerator overnight and follow remaining instructions.
These pies can be assembled, placed on baking trays and chilled in the freezer until firm. Transfer the frozen pies in freezer safe bags and store in the freezer 2-3 weeks. When ready to bake, place on baking trays lined with parchment paper, brush with egg wash, sprinkle with sugar and bake at 350 °F until golden.
These pastries can be assembled the day before serving and stored in the refrigerator until ready to bake.

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Ingredients

  • ​Makes 16-18:
  • For the Pastry:
  • ½ pound unsalted butter, softened
  • 6 oz. cream cheese, softened
  • 2 cups all-purpose flour
  • The Filling:
  • ½ -1 cup chocolate hazelnut spread
  • ½ banana, cut into thick slices
  • 5-6 strawberries, sliced
  • Optional: toasted chopped hazelnuts
  • Egg wash: 2 egg yolks with 2 tablespoons water
  • Sugar for sprinkling on top

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