Baked Hand Pies with Strawberry and Chocolate Hazelnut Spread - Bake from Scratch

      Baked with fresh strawberries and decadent chocolate hazelnut spread, these hand pies offer a sophisticated homemade twist on a nostalgic frozen treat. Forget about using the toaster and preheat your oven to create warm memories enveloped in buttery, flaky pastry.

      Yields 10 to 12 hand pies.

      **Hand Pie Dough (recipe below)**

      1¼ cups (198 grams) finely diced strawberries

      2 tablespoons (40 grams) seedless strawberry jam

      1 tablespoon (8 grams) all-purpose flour

      ¾ cup (222 grams) chocolate hazelnut spread*

      1 large egg (50 grams)

      2 tablespoons (30 grams) water

      On a lightly floured surface, roll out half of the Hand Pie Dough into a circle that is ⅛-inch thick. Cut out 10 to 12 rectangles measuring 4½x3 inches, rerolling scraps once. Roll the remaining Hand Pie Dough into a circle that is also ⅛-inch thick, and cut 10 to 12 rectangles that are 4x2½ inches, rerolling scraps once. In a small bowl, mix together strawberries, jam, and flour.

      On a baking sheet lined with parchment paper, arrange the smaller rectangles 1 inch apart. Spread 1 tablespoon (18 grams) of chocolate hazelnut spread on each, ensuring to leave a ½-inch border around the edges. Top each with 1 tablespoon (21 grams) of the strawberry mixture. In a small bowl, whisk the egg with 2 tablespoons (30 grams) of water. Brush the edges of the smaller rectangles with the egg wash, then place a larger rectangle on top, pressing the edges firmly to seal. Secure the edges with the tines of a fork. Freeze for 30 minutes or refrigerate for 1 hour.

      Preheat the oven to 425°F (220°C). Brush the tops of the dough with the egg wash. Using a paring knife, make 3 small slits in the top of each. Bake until the crust is golden brown, about 15 to 17 minutes. Transfer to a cooling rack, and allow to cool slightly. Serve warm or at room temperature.

      We'd love to hear your feedback!

      **Hand Pie Dough**

      Yields enough for 10 to 20 hand pies.

      2¾ cups (344 grams) all-purpose flour

      1 teaspoon (3 grams) kosher salt

      1 cup plus 1 tablespoon (241 grams) cold unsalted butter*, cubed

      ½ cup (120 grams) ice water

      2 teaspoons (10 grams) apple cider vinegar

      Place the flour and salt in the work bowl of a food processor and pulse until mixed. Add cold butter and pulse until the mixture resembles coarse crumbs and the butter is the size of peas, about 12 to 15 pulses. In a small bowl, mix together ½ cup (120 grams) of cold water and vinegar. With the processor running, slowly add the vinegar mixture to the flour mixture in a steady stream just until the dough starts to form. (The mixture will appear crumbly but should hold together when squeezed). Turn the dough out, divide it in half, and shape each part into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 2 hours. The dough can be kept in the refrigerator for up to 3 days or frozen for up to 2 months.

      We'd love to hear your thoughts!