Description
Delightful Nutella Pastry Bites featuring a buttery, flaky pastry dough filled with rich Nutella hazelnut cream. These bite-sized treats are perfect for dessert or a sweet snack, baked to golden perfection and lightly 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 egg. Continue pulsing until the mixture just comes together and forms a dough.
- Knead the dough: Gently knead the dough on a lightly floured surface to bring it into a smooth ball. Be careful not to overwork the dough to keep it tender.
- Refrigerate the dough: Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes to firm up slightly, making it easier to roll out.
- Prepare the Nutella filling: While the dough chills, scoop small teaspoons of Nutella onto a parchment-lined tray and freeze for 20-30 minutes until firm, making handling simpler during assembly.
- Preheat and prepare baking sheet: Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Roll out the dough: Once chilled, roll the dough on a floured surface to about 1/8-inch thickness.
- Cut dough circles: Use a 3 1/2-inch round cutter to cut circles from the dough for the base of the pastry bites.
- Add Nutella: Place one frozen scoop of Nutella in the center of each dough circle.
- Top with slitted dough circles: Take another dough circle, make small slits with a knife to allow steam to escape, and place it over the Nutella-filled circle. Gently press edges with a fork to seal completely.
- Brush with egg wash: In a small bowl, whisk the egg with water or milk to create an egg wash. Brush the tops of each assembled pastry for a shiny, golden finish after baking.
- Bake: Bake the pastry bites in the preheated oven for 20-25 minutes until they puff up and become golden brown.
- Cool and finish: Let the pastries cool slightly before dusting with powdered sugar, if desired, for a delicate sweetness.
- Serve: Serve the Nutella pastry bites warm or at room temperature for best flavor and texture.
Notes
- Freezing the Nutella scoops ensures they hold shape when enclosed in dough and during baking.
- Do not overwork the dough to maintain a tender, flaky texture.
- The slits on the top dough circle help prevent bursting during baking by allowing steam to escape.
- These pastries can be kept in an airtight container at room temperature for up to 2 days or refrigerated for 4-5 days.
- Rewarm before serving for a melty Nutella center.
