Nutella Crostata is an easy pastry dessert with a delicious golden crust filled with chocolate hazelnut spread. The Nutella filling with the shortbread crust is a simple but rich and decadent combination. It’s a great dessert for a celebration or anytime, and perfect for Nutella lovers.
This was one of the first Crostata’s I ever tasted in Italy and it quickly became my favorite! This is one recipe that is gone in the day I make it, every single time!
And as we all know Nutella is one of the most popular food products in Italy, it’s eaten in the morning on bread, baked stuffed into Cookies, used as a filling for Cake, even added to Pie Dough!
This crostata is easy to make, but it’s anything but simple. The rich Nutella filling with the buttery shortbread pastry crust is a match made in heaven. The perfect centerpiece for the table whether it’s an ordinary day or a holiday.
Italian pastry dough consists of flour, sugar, baking powder, butter (usually room temperature) and an egg and an egg yolk. The egg makes the dough even flakier.
- Flour – all purpose
- Sugar – granulated
- Baking powder
- Large whole egg plus one egg yolk – room temperature
- Room temperature butter – if using unsalted butter then add 1/4 teaspoon of salt
- Nutella – room temperature store bought or homemade Nutella
Why use room temperature ingredients?
With cakes and other baking, it’s always better to use room temperature ingredients. So, take any cold ingredients out of the refrigerator an hour ahead of time or sooner if it’s cool in your kitchen.
Room temperature ingredients blend easier, creating a silky batter or dough, which will help to create a light tender baked good. Unliked other pie crusts the Italian pie crust is made with room temperature ingredients rather than cold.
How to Make It
Whisk the flour, sugar, and baking powder in a large bowl. Make a well in the middle of the dry ingredients and add the beaten egg and egg yolk, and butter.
Mix and then turn the dough out onto a floured work surface and work it until it forms a soft dough. Wrap the dough in plastic wrap and chill it in the refrigerator for 30 minutes.
Roll the dough out with a rolling pin so it’s 1/8″ thick. Fit the dough into a prepared pie/tart pan and trim off the excess dough. Form the excess dough into strips and then set them aside.
Prick the bottom pastry dough in the pan with a fork and then spread the Nutella over the top so it’s in an even layer.
Take your strips of dough and use them to make a lattice pattern for the top of the crostada.
Brush the tops of the strips with milk and then bake the Nutella crostata in the pre-heated oven or until the crust is golden brown.
Cool the crostata before slicing and serving.
If you prefer you can also make the dough in a food processor, add the dry ingredients and whisk, then add the eggs and butter, pulse until almost combined, then move to a flat surface and gently bring together.
Can this be made in advance?
The crostata dough can be made in advance and refrigerated, be sure to wrap tightly in plastic wrap. It will keep for up to 3 days in the fridge. The dough can also be frozen. Wrap well in plastic, then place in a freezer bag and freeze. It will keep for up to 2 months in the freezer. Thaw the dough in the fridge.
When to serve a Crostata
This delicious Pie is usually served as either a dessert or in the afternoon with an espresso. Although a slice at breakfast is also the norm.
How to store it
The pie can be kept at room temperature, covered. A cool area is best. It will keep for 2-3 days. Or if you wish it can be refrigerated for 4-5 days, cover it tightly in plastic wrap.
How to freeze it
You can either freeze the whole crostata or just the pie dough. Wrap the pie well in plastic wrap and then place in a freezer bag. To freeze the dough wrap it in plastic then place in a freezer bag or container. It will keep in the freezer for up to 6 months.
I love this Nutella crostata just as it is – it doesn’t need any other decoration, but some whipped cream and strawberries is never a bad idea. It really is a wonderful treat, especially if you’re a fan of chocolate and hazelnuts like we are. Enjoy!
More Crostata Recipes to Try
Homemade Nutella Crostata
FOR THE DOUGH
- 1¾ cups flour
- ½ cup sugar
- 1 teaspoon baking powder
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- ½ cup + 2 tablespoons butter (room temperature) (140 grams total)
- 1 1/2 cups Nutella
- In a large bowl whisk together the flour, sugar and baking powder, create a well in the middle, add the slightly beaten egg, yolk and the room temperature butter cut into pieces. Mix together, at this point turn mixture onto a slightly floured surface and work the mixture to form a soft dough (if dough is very dry then add an extra tablespoon of soft butter).
- Wrap the dough in plastic and refrigerate for 30 minutes. Remove the dough from the fridge and knead the dough a couple of times to soften it up again on a lightly floured surface. Roll out to 1/8" thickness.
- Pre-heat oven to 350F (180C), grease and flour an 8 or 9 inch- (20 – 22 cm) pie dish.
- Transfer to the prepared pie plate, I used a 8" pie dish (20 cm). Trim the dish of any extra dough. Prick the dough with the tongs of a fork, then spread the pastry shell with the Nutella.
- With the extra dough make strips to create a lattice finish. Brush the top lightly with milk and bake in pre heated oven at 350° (180°) for 25-30 minutes or until golden. Let cool then slice. Enjoy!
Updated April 19, 2014.
Gabriella L. says
This looks so good! I absolutely had to pin it!
HI Gabriella, thanks so much, and have a Happy Easter.
Gabriella L. says
Happy Easter to you as well. 🙂