Description
These Nutella Pastry Bites are delightful, flaky treats filled with creamy hazelnut spread. Made with a buttery pastry dough and a rich Nutella filling, they are perfect for a sweet snack or dessert. The pastries are baked until golden and dusted with powdered sugar for an elegant finish.
Ingredients
Scale
For the Pastry Dough:
- 1 cup salted butter, cold and cubed
- 2 cups all-purpose flour
- 6 1/2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 1 large egg
For the Filling & Finishing:
- 1 cup Nutella (hazelnut cream)
- 1-2 tablespoons powdered sugar (for dusting)
For the Egg Wash:
- 1 large egg
- 1-2 tablespoons water or milk
Instructions
- Make the dough: In a food processor, pulse together the flour, sugar, and salt with the cold butter, egg yolk, and whole egg. Continue pulsing until the mixture just comes together and forms a dough.
- Gently knead: Transfer the dough to a lightly floured surface and knead gently to bring it into a smooth ball. Avoid overworking to keep the pastry tender.
- Refrigerate the dough: Wrap the dough in plastic wrap and refrigerate for 30 minutes to firm it up, making it easier to roll out.
- Prepare the Nutella filling: While the dough chills, scoop the Nutella into small tablespoon-sized portions onto parchment paper and freeze for 20-30 minutes until firm for easier handling.
- Preheat and prepare: Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Roll out the dough: On a floured surface, roll the chilled dough to about 1/8-inch thickness.
- Cut dough circles: Use a 3 1/2-inch round cutter or glass to cut circles from the dough.
- Assemble the bites: Place one frozen Nutella scoop in the center of each dough circle.
- Top with slitted dough: Take another dough circle, make small slits to vent steam, and place it on top of the Nutella. Press edges with a fork to seal.
- Apply egg wash: Whisk together the egg and water or milk, then brush the top of each pastry for a shiny golden finish.
- Bake: Bake the pastries for 20-25 minutes until puffed and golden brown.
- Cool and finish: Let the pastries cool slightly, then dust with powdered sugar if desired.
- Serve: Serve warm or at room temperature for best flavor.
Notes
- Freezing the Nutella scoops prevents the filling from melting too quickly during baking.
- Be careful not to overwork the dough to ensure a flaky texture.
- Use parchment paper to prevent sticking and ease cleanup.
- You can substitute milk with water in the egg wash if desired.
- Store leftovers in an airtight container; best enjoyed within 2 days.
