For the Pastry:
½ pound unsalted butter, softened
6 oz. cream cheese, softened
2 cups all-purpose flour
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
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:
Hi, I'm Dimitra and welcome to my blog! Here, I'll teach you just how much fun and easy it is to please a crowd with my versions of Greek classics. Kali Orexi as we say in Greek!