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Nutella Hand Pies

These Nutella Hand Pies are a versatile and delicious treat that can be enjoyed at any time. Made with a simple buttery Italian homemade pie crust, then stuffed with a creamy hazelnut filling, these small, portable pies make the perfectly snack or even dessert!

Nutella hand pies on a black plate.


 

Living in Italy Nutella is everywhere, and made into everything, from a Nutella Crumb Pie to a simple Crostata to a creamy Liqueur to even Ice cream!

Ingredients to make a Nutella Hand Pie recipe

  • Butter – cold butter
  • Flour – all purpose flour
  • Sugar – granulated sugar
  • Salt – if you use unsalted butter then use a little more salt
  • Eggs – a whole large egg and a large egg yolk
  • Powdered sugar – also known as icing sugar or confectioners’ sugar
  • Nutella – you can use store bought or even Homemade Nutella

How to make Hand Pies

In a food processor add dry ingredients and whisk together, then add butter, egg and yolk, pulse until mixture comes together.

Remove to a lightly floured flat surface and knead gently to form a soft dough.

Wrap the dough with plastic wrap and refrigerate. While the dough is chilling freeze scoops of the hazelnut cream on a baking sheet.

Remove the dough from the fridge, roll with a lightly floured rolling pin half the dough on a floured surface to approximately 1/8 inch thick, or a little thicker if you wish, cut with round cutters. Place the circles on the prepared baking sheet.

Roll the remaining dough and cut into circles. These circles cut small slits on top with a sharp knife.

how to make hand pies, ingredients in food processor, mixed in processor, dough formed and dough cut into rounds 8 rounds on a parchment paper lined round sheet

In the middle of the circle place a firm hazelnut cream ball, top the circle with another cut out, seal the edges together with a fork (press firmly all around the edges). Brush with either an egg wash or milk, the top of the hand pie and the edges this will help seal the dough while baking.

Bake until golden brown. Let cool or eat warm, dust with powdered sugar if desired.

5 how to photos of Italian hazelnut cream hand pies pies baked stuffed, rolled and ready to be baked on a cookie sheet

How to make the dough without a food processor

I made the dough in my Food Processor but if you want you can make it either in a stand mixer on low speed or by hand. It’s always easier to combine the dough by hand instead of pulsing to bring it together then move the dough to a flat surface and gently knead to form a compact dough ball.

Tips for making the best Hand Pies

  • Be sure to let the dough chill for at least 30 minutes.
  • While the dough is chilling place small scoops of Nutella on a parchment paper lined baking sheet and freeze them for about 20-30 minutes. It seems, freezing the filling keeps it from running or disappearing into the dough while baking.
  • To make it easier to roll the dough you can roll it between 2 sheets of parchment paper.
  • Before baking you can sprinkle the tops with some granulated sugar or Demerara sugar.
  • If you want to fancy them up you could also drizzle with Nutella or a simple glaze.
Hand pies on parchment paper.

Hand Pie FAQs

Why make slits on the top of the crust?

Because double-crust pies are sealed shut, the top needs to have small slits or cutouts for the filling or stuffing to vent and the steam to escape.

What is the difference between a hand pie and a turnover?

They are actually very similar except that the pastry for the turnover is folded over and it is usually made with puff pastry dough.

Can hand pies be made with store bought dough?

Yes you can use a store bought pie dough, but trust me this pastry recipe is really outstanding and worth a try.

How long does raw pie dough last in the fridge?

Raw dough will keep for up to 2-3 days in the fridge. Be sure to wrap it well in plastic wrap and place in an airtight bag or container.

Hand pies on parchment paper.

How to store hand pies

The hand pies can be kept at room temperature in a container for up to 1-2 days or store in the fridge for 4-5 days. They can be warmed up in a microwave or oven.

How to freeze the pies

The pies can be frozen either baked or unbaked. Place the unbaked hand pies on a baking sheet and freeze until firm, then move to a freezer bag or container. They will keep for up to 3 months in the freezer. No need to thaw the pies first, although they may need a bit more time to bake.

The completely cooled baked hand pies can also be frozen in a freezer bag or container. They will keep for up to 3 months in the freezer. You can warm them up in a pre-heated 350F/180C oven until warmed through, approximately 10 minutes.

They are so good either eaten warm or sprinkled with a little powdered sugar. Enjoy!

Nutella hand pies on a black plate.

Nutella Hand Pies

Rosemary Molloy
Italian Hazelnut Cream Hand Pies, a traditional Italian Pastry, stuffed with a creamy filling that makes them a delicious Snack or Dessert.
Prep Time 30 minutes
Cook Time 20 minutes
Chilling time 30 minutes
Total Time 1 hour 20 minutes
Course Dessert, Snack
Cuisine Italian
Servings 10 hand pies
Calories 296 kcal

Ingredients
 
 

  • 1 cup salted butter (cold and cubed)
  • 2 cups all purpose flour
  • tablespoons granulated sugar
  • ¼ teaspoon salt
  • 1 large egg yolk
  • 1 large egg

EXTRAS

  • 1 cup Nutella (hazelnut cream) (more or less)
  • 1-2 tablespoons Powdered sugar (for dusting cooled hand pies if desired)
  • 1 large egg
  • 1-2 tablespoons water
  • 1-2 tablespoons milk

Instructions
 

  • In a food processor add dry ingredients and whisk together, then add the butter, egg and yolk, pulse until mixture comes together.  
  • Remove to a lightly floured flat surface and knead gently to form a soft dough.
  • Wrap the dough with plastic and refrigerate at least 30 minutes.
  • While the dough is in the fridge, place small scoops of Nutella (hazelnut cream) on a parchment paper lined cookie sheet and freeze for at least 20-30 minutes or until firm.
  • Pre-heat oven to 350F (180C).  Line one or two baking sheets with parchment paper.
  • Remove the dough from the fridge, roll with a lightly floured rolling pin half the dough (half at a time) on a floured flat surface to approximately 1/8 inch thick (or a little thicker if you wish), cut circles with a medium round cookie cutter, approximately 3½ inch / 9 cm size. 
  • Roll the remaining dough and cut into circles. These circles cut small slits on top with a sharp knife.
  • In the middle of the circle place a firm hazelnut cream ball, seal together with the teeth of a fork (press firmly all around the edges). Brush with an egg beaten with 1 tablespoon of water, also brush the edges with the egg wash to help seal the dough.  
  • In the middle of the circle place a firm hazelnut cream ball, top the circle with another cut out, seal the edges together with a fork (press firmly all around the edges). Brush with either an egg wash or milk, the top of the hand pie and the edges, this will help seal the dough while baking.
  • Bake for approximately 20-25 minutes or until golden.  Let cool or eat warm, dust with powdered sugar if desired. Enjoy!

FOR THE EGG WASH

  • Beat together one egg and 1-2 tablespoons of water.

Notes

Making the dough w/o a food processor – I made the dough in my Food Processor but if you want you can make it either in a stand mixer on low speed or by hand. It’s always easier to combine the dough by hand instead of pulsing to bring it together then move the dough to a flat surface and gently knead to form a compact dough ball.
If you wish before baking you can sprinkle the tops with some granulated sugar or Demerara sugar.
If you want to fancy them up you could also drizzle with Nutella or a simple glaze.
Raw dough will keep for up to 2-3 days in the fridge. Be sure to wrap it well in plastic wrap and place in an airtight bag or container.
The hand pies can be kept at room temperature in a container for up to 1-2 days or store in the fridge for 4-5 days. They can be warmed up in a microwave or oven.
The pies can be frozen either baked or unbaked. Place the unbaked hand pies on a baking sheet and freeze until firm, then move to a freezer bag or container. They will keep for up to 3 months in the freezer. No need to thaw the pies first, although they may need a bit more time to bake.
The completely cooled baked hand pies can also be frozen in a freezer bag or container. They will keep for up to 3 months in the freezer. You can warm them up in a pre-heated 350F/180C oven until warmed through, approximately 10 minutes.
 

Nutrition

Calories: 296kcal | Carbohydrates: 26g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 84mg | Sodium: 227mg | Potassium: 38mg | Sugar: 7g | Vitamin A: 615IU | Calcium: 14mg | Iron: 1.3mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

Updated from June 28, 2017.

4 Comments

  1. 5 stars
    These are positively lovely! I know it definitely wouldn’t be the same without butter, but I’ll have to experiment with fats to see how I can enjoy these dairy free too!

    1. Hi Alisa thanks so much, and I think the dough would work with veg. oil or even lard. Have a wonderful Sunday.

5 from 5 votes (4 ratings without comment)

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