Nutella Pastry Pockets

Happy World Nutella Day!

Pies are all the rage these days - some are debating if the pie is the new cupcake of 2011. I've been reading that there are several pie shops trying to make a go of it around the country.

But I wonder if those pie shops have a use for their pastry scraps. An aversion to waste probably made the donut hole what it is today. And like the donut hole is just as delicious as the donut, these pastry pockets are just as good as the pie. Sure, you could roll out the scraps and brush the dough with egg, and then sprinkle with cinnamon and sugar like we used to do when I was growing up.

Or you could roll the dough like rugelach or a crescent roll with some nuts and jam or just about any filling you desire, making a darned good cookie.

Or you could cut the dough into circles, dollop a bit of Nutella and chopped hazelnuts in the center, fold it over, crimp the edges and bake. If you want, brush the tops with egg wash and sprinkle some Turbinado or coarse sugar on top before baking. I love the extra crunch that the hazelnuts and the sugar on top give to the pastry, but you could leave them out if you want.

I'd take these pastry pockets over a donut hole any day.

Other Nutella recipes from the Marzipan archives:

Hazelnut Sandwich Cookies

Coconut Cookies with Nutella Filling

Nutella Pastry Pockets

A Marzipan Original :)

Note: The nutella inside the pastry does not stay soft like it is right from the jar. It will firm up a bit as it is baked, like the chocolate in a candy bar. 

Leftover (or not) pie dough or tart dough

Nutella, about a teaspoon per pocket

Hazelnuts, toasted, skinned and coarsely chopped

Egg wash for brushing

Turbinado or other sugar for sprinkling

Preheat the oven to 375 degrees F. Roll out the dough to 1/8" thickness and cut into 3" circles with a cookie or biscuit cutter. Place a teaspoon of Nutella in the center of the circle and sprinkle with a few chopped hazelnuts. Dip a pastry brush or your finger into a small bowl of water and lightly moisten the edges around half of the dough circle. This will help glue the pastry together. Fold the dough in half and lightly press the edges to seal. Crimp the edge with a fork or make it more decorative if you wish. Brush the tops with egg wash and sprinkle with sugar. Bake until the dough is golden brown, 20 minutes or so.