I don’t think I can fully explain my love for Nutella. While studying abroad in Italy, we ate Nutella every day. We ate it straight out of the jar, on toast, as a topping for dessert pizza (yes Nutella pizza is actually a thing), or as a dip for the dry Italian chocolate chip cookies we found at the store (which we later found out was a cereal…). When I didn’t have Nutella in my apartment, I could always go upstairs to visit Caroline and steal some of her stash 🙂 It’s been over a year since I’ve had Nutella but when I saw this recipe, I knew I had to make these adorable little pies right away.
200 g of flour (gluten free or regular)
pinch of salt
200 g of butter
50 ml of cold water
1 egg lightly beaten with a splash of milk
granulated sugar to sprinkle
Mix flour and salt in a bowl. Pinch together butter and flour mixture until grainy. Put into a chilled bowl. Add cold water and pinch together gently until a dough forms. Knead until just combined. Wrap dough in plastic and chill for at least 2 hours.
Heat oven to 350F and line a sheet with parchment paper. Roll out dough on a floured surface to about a 1/8 in thickness Using a small circular cookie cutter (or wine glass in my case) cut out as many circles as possible. Press remaining dough together and then roll out and repeat.
Scoop nutella (I used some berries as well) on one circle of the dough, leaving an edge.
Brush the edge with the egg wash and top with another dough circle. Press together edges with fork. Brush top with egg wash and sprinkle with sugar. Feel free to get creative with designs on the top crust, mine weren’t perfect but stil looked pretty!
Place on a baking sheet and bake for 15-25 minutes or until golden brown. Try not to eat them all in one sitting 🙂