This Nutella recipe is strictly for Nutella lovers because each bite of these Nutella mini pies is filled with hazelnut goodness. It’s an explosion, people. A chocolatey explosion and I just can’t keep it to myself anymore. I have to share to with you!
This fantastic recipe is baked and not fried and has a flakey top crust that is absolutely scrumptious and mouthwatering. Serve them warm or room temperature – it’s really up to you and how you want to play it.
I eat these Nutella Mini Pies for breakfast or for dessert. What can I say? I have a bit of a sweet tooth in the morning. Pastries are my weakness. I have a feeling we are both in the same boat. 🙂
Nutella Recipe With Chocolate
I feel like Nutella recipes are the ultimate desserts. There’s really not much more you need to add to the filling because it’s already just so perfect as is.
There aren’t many things on the market that don’t need to be tinkered with – but Nutella is definitely one of them. I find when I post about Nutella recipes, I keep the main ingredient as simplified as can be. And with good reason – it’s delicious on its own.
Nutella Recipe With Chocolate Ingredients:
- 1 Pkg. Refrigerated pie crusts
- 1⁄2 Cup Hazelnut Spread
- 1 tbsp. Flour plus extra for dusting work surface
- 1 Egg (optional)
Nutella Recipe With Chocolate Directions:
Preheat oven to 425 ̊. In a small bowl mix together the Hazelnut spread and 1 Tbsp. of Flour. On a floured surface, cut 3-inch rounds out of the crusts. Combine and re-roll the leftovers with a rolling pin. You should get about 16 rounds per crust for 8 pastries per crust.
Place approximately 1 teas. of Nutella on a round. Cover with a second round and pinch the rounds together around the edges with the tines of a fork to seal. Place on a non-stick cookie sheet. Repeat with remaining rounds.
Optional: brush with egg wash (egg beaten with a teaspoon of water) for better browning. Bake at 425 ̊ until golden brown, approximately 10 minutes.
What do you think of this Baked Nutella Mini Pies recipe made with delicious Nutella chocolate? Yum and Yum!
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Print This Nutella Recipe With Chocolate
Baked Nutella Mini Pies
Ingredients
- * 1 Pkg. Refrigerated pie crusts
- * 1⁄2 Cup Hazelnut Spread
- * 1 tbsp. Flour plus extra for dusting work surface
- * 1 Egg (optional)
Instructions
- Preheat oven to 425 ̊.
- In a small bowl mix together the Hazelnut spread and 1 Tbsp. of Flour.
- On a floured surface, cut 3-inch rounds out of the crusts. Combine and re-roll the leftovers with a rolling pin. You should get about 16 rounds per crust for 8 pastries per crust.
- Place approximately 1 teas. of Nutella on a round. Cover with a second round and pinch the rounds together around the edges with the tines of a fork to seal.
- Place on a non-stick cookie sheet. Repeat with remaining rounds.
- Optional, brush with egg wash (egg beaten with a teaspoon of water) for better browning.
- Bake at 425 ̊ until golden brown, approximately 10 minutes.
Here is another Nutella Dessert Idea if you are in the market!