Nutella Hand Pies

One sheet of puff pastry, a few tablespoons of Nutella and common kitchen staples are all that’s needed to bake a batch of these Nutella hand pies. In the oven, the puff pastry triangles burst to life, creating layers and layers of crispy, crackly, golden brown crust that oozes with butter. Inside each triangle lies a pool of warm, thick Nutella, decorated with orange zest to brighten. Paired with the orange-flavored icing on top, these chocolate-hazelnut hand pies are perfect for a sweet breakfast idea or an afternoon pick-me-up.

Ingredients for Nutella Hand Pies

• Egg: A beaten egg helps adhere the puff pastry ends together. It’s also used as an egg wash, so each hand pie has a golden brown, shiny finish.
• Puff pastry: To save time and energy, buy frozen puff pastry from the store and let it thaw so it doesn’t crack when you’re folding it.
• Nutella: Buy a jar of Nutella or your favorite brand of chocolate-hazelnut spread. My favorite is the Bonne Maman brand.
• Orange juice and zest: Always zest the orange first, as it’s easier to zest while it’s still intact than after it is juiced.
• Confectioners’ sugar: Confectioners’ sugar sweetens the icing. If your sugar is clumpy, sift it so there are no lumps in the icing.

Directions

Step 1: Make the egg wash

Preheat the oven to 400°F. In a small bowl, whisk together the egg and the water until homogeneous.

Step 2: Portion the puff pastry

Unfold the puff pastry. Cut it into nine squares with a sharp chef’s knife.

Editor’s Tip: Do your best to cut without dragging the knife through the puff pastry. Instead, start the cut at the tip and rock the knife down in one motion to cut. Dragging the knife through the puff pastry will make the edges seal together, inhibiting the edges from rising.

Step 3: Add the Nutella and orange zest

Place 1 teaspoon of Nutella in the center of each square. Sprinkle the tops with orange zest.

Editor’s Tip: I know it’s so tempting to dollop a huge mound of Nutella, but it will, unfortunately, spill out during baking, leaving the hand pies a mess. Stick with 1 teaspoon.

Step 4: Brush on the egg wash

Brush the edges of the puff pastry with the egg mixture. This will help adhere the puff pastry together.

Step 5: Seal the edges

Fold one corner over the filling to the other corner, forming a triangle. Using a fork’s tines, press down the edges to seal. Transfer the hand pies to an ungreased baking sheet.

Editor’s Tip: Really make sure the dough is pressed down into the other dough. We’re not making dough indents just for looks!

Step 6: Bake

Slide the tray into the oven and bake until the puff pastry is golden brown and cooked through, 17 to 20 minutes. Cool the hand pies slightly at room temperature.

Step 7: Drizzle and serve

In a small bowl, stir together the confectioners’ sugar, orange juice and orange zest. Drizzle the icing over the hand pies. If desired, warm additional Nutella in a microwave and drizzle that over the tops too. Serve and enjoy!

TASTE OF HOME

Recipe Variations

• Add a crunch: For a little texture, add chopped hazelnuts inside with the filling. I recommend toasting the nuts first to remove their raw edge and bring out their natural sweetness.
• Dot in marshmallows: For a s’mores vibe, add a few mini marshmallows or a tiny dollop of marshmallow creme to the filling.
• Include fruit: Nutella and fruit, especially strawberries or bananas, are an unbeatable combo. Chop up the fruit really finely so it can fit in the hand pie filling.
• Use a different finish: Omit the icing for a drizzle of Nutella or homemade caramel sauce, a coating of crunchy and shiny turbinado sugar, or a dusting of confectioners’ sugar. If you want to keep the icing but add a little contrast, finish the iced hand pies with flaky salt, like Maldon.
• Try another nut butter: Not a fan of Nutella? You really can use any type of nut butter here. Peanut butter or almond butter dotted with chocolate chips would be great. Pistachio butter (my favorite!), by itself, would be perfect here.
• Shape into hearts: For a Valentine’s Day treat, cut the puff pastry into hearts and layer them on top of one another, with the Nutella sandwiched and sealed in the middle.

How to Store Nutella Hand Pies

Store Nutella hand pies in an airtight container in the fridge. They can be kept for up to four days.

Can you freeze Nutella hand pies?

Yes, you can freeze Nutella hand pies, baked or unbaked. To freeze baked or unbaked Nutella hand pies, line them on a parchment-lined sheet tray. Pop the tray in the freezer, uncovered, until the hand pies are frozen, 30 to 60 minutes. Transfer the frozen hand pies to a zip-top bag and freeze for up to two months.

For unbaked Nutella hand pies, bake them from frozen, adding a few extra minutes of bake time as needed.

For baked Nutella hand pies, bake them in a 350° oven until warmed through, 5 to 10 minutes.

How do you reheat Nutella hand pies?

I like to quickly reheat Nutella hand pies in the microwave. However, you can reheat them in an air fryer or convection oven for a few minutes. Just make sure they don’t become too crispy or burnt.

Nutella Hand Pie Tips

TASTE OF HOME

How do you serve Nutella hand pies?

Serve Nutella hand pies warm (not hot!) from the oven or at room temperature. They’re perfect by themselves with the icing, but you could also serve them alongside a scoop of vanilla ice cream or a dollop of whipped cream.

Why did the Nutella spill out?

The Nutella may have spilled out if the hand pies were overstuffed or not sealed properly. It’s tempting to pack them with more than 1 teaspoon of Nutella, but the excess will burst out. Also, properly seal the hand pies with egg wash and really crimp the dough with a fork. We’re not just making pretty indentations in the dough with the tines; you really want to connect the dough together.

Can you use pie dough instead?

Yes, you can use a roll of the best store-bought pie dough instead of puff pastry if you prefer. Follow the baking directions on the package.