Berry Nutella hand pies

Appetizing Berry Nutella hand pies Recipe

Share the love with these cute Nutella and hazelnut pies with creamy berry centres.
Berry Nutella hand pies
Prep Time : 0:45 | Cook Time : 0:20 | Total Time : 1:05 | Serving : 8 person.


  • 150g (1 cup) plain flour

  • 2 tablespoons icing sugar

  • 30g (1/4 cup) cocoa powder, plus extra, to dust

  • 125g unsalted butter, chilled, chopped

  • 1 1/2 tablespoons iced water

  • 35g cream cheese, cut into 8 cubes

  • 1 tablespoon Nutella, plus extra, warmed, to drizzle

  • 125g punnet fresh raspberries

  • 1 egg yolk, lightly whisked

  • 2 tablespoons demerara sugar

  • Roasted hazelnuts, crushed, to serve


  • Step 1

    Process flour, icing sugar, cocoa and butter in a food processor until the mixture resembles fine breadcrumbs. Add water and process until dough just comes together. Divide dough in half. Shape into 2 discs, wrap in plastic wrap and place in the fridge for 15 minutes.

  • Step 2

    Preheat oven to 180C/160C fan forced. Grease 2 baking trays and line with baking paper. Lightly dust a sheet of baking paper with cocoa. Roll out 1 portion of dough until 3mm thick. Use an 8cm heart-shaped cutter to cut out 8 hearts. Repeat with remaining dough, re-rolling scraps if needed. Place the dough in the fridge if it gets too soft.

  • Step 3

    Place a cube of cream cheese, 1/2 tsp Nutella and 1-2 raspberries in the middle of each heart, squashing slightly. Brush edges with egg yolk. Cover with remaining pastry hearts, pressing edges with a fork to seal. Place the pies on the prepared trays.

  • Step 4

    Brush the pies with egg yolk and sprinkle with demerara sugar. Bake for 20 minutes or until pastry is cooked. Set aside to cool slightly. Drizzle with extra warmed Nutella and sprinkle with crushed hazelnuts to serve.

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