Flaky pastry stuffed with delicious nutella and fresh cherries.
Recipe Tags
Medium
Baking
Chilling
Dessert
Ingredients Serving: 8
For the shortcrust pastry -
125 grams cold unsalted butter cut into small cubes
250 grams all purpose flour
3 tablespoon ice cold water
1 teaspoon sugar
For the filling -
1/4 cup granulated sugar
2 tablespoon almonds
1 cup fresh cherries pitted and chopped
3 tablespoon light brown sugar
1/4 cup nutella
1 egg beaten with 1 tablespoon water for egg wash
Instructions
For the shortcrust pastry -
In a bowl combine all purpose flour & sugar, mix till combined. Add the cold butter cubes, using your finger tips mix till the mixture resembles bread crumbs.
Transfer the mixture to a cold bowl and make a well in the center, slowly add ice cold water, till everything comes together in a form of dough.
Lightly flour the surface and very gently and quickly knead the dough. Be very quick with this process. Wrap the dough in a cling film and refrigerate for about an hour or till ready to use.
Pulse the granulated sugar and almonds until they are coarse.
For the filling -
In a medium bowl add the cherries and brown sugar and toss well to combine. Now add the nutella and mix well together.
For the handpies -
Remove the dough from the refrigerator and allow it to stand on the kitchen counter for the dough to soften sightly . Divide the dough into two parts.
Lightly flour the work surface and roll the dough till 1/8th inch thick, now using a round cookie cutter cut the rouldels till the entire dough is used.
Now take a roundel of the pastry and spoon the filling in the center leaving the border, using your fingertips apply some water on the edges. Place another cut pastry on top and press edges to seal.
Using a fork give a good pattern on the edges. Repeat the process till all the pastry rounds have been used up. using a pastry brush give an egg wash on the prepared pies.
Place the prepared handpies onto a lightly floured tray and refrigerate for about 15 - 20 minutes to prevent the butter from melting. Chilling the handpies here is important to prevent them from shrinking during the baking process.
Preheat the oven to 180 degrees C and line the baking sheet with parchment paper.
Bake the handpies for about 20 -25 minutes or till golden on top. Allow to cool completely on wire rack. Once cool serve sprinkled with the sugar and almond mixture. Enjoy some with a cup of coffee.
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In a bowl combine all purpose flour & sugar, mix till combined. Add the cold butter cubes, using your finger tips mix till the mixture resembles bread crumbs.
Transfer the mixture to a cold bowl and make a well in the center, slowly add ice cold water, till everything comes together in a form of dough.
Lightly flour the surface and very gently and quickly knead the dough. Be very quick with this process. Wrap the dough in a cling film and refrigerate for about an hour or till ready to use.
Pulse the granulated sugar and almonds until they are coarse.
For the filling -
In a medium bowl add the cherries and brown sugar and toss well to combine. Now add the nutella and mix well together.
For the handpies -
Remove the dough from the refrigerator and allow it to stand on the kitchen counter for the dough to soften sightly . Divide the dough into two parts.
Lightly flour the work surface and roll the dough till 1/8th inch thick, now using a round cookie cutter cut the rouldels till the entire dough is used.
Now take a roundel of the pastry and spoon the filling in the center leaving the border, using your fingertips apply some water on the edges. Place another cut pastry on top and press edges to seal.
Using a fork give a good pattern on the edges. Repeat the process till all the pastry rounds have been used up. using a pastry brush give an egg wash on the prepared pies.
Place the prepared handpies onto a lightly floured tray and refrigerate for about 15 - 20 minutes to prevent the butter from melting. Chilling the handpies here is important to prevent them from shrinking during the baking process.
Preheat the oven to 180 degrees C and line the baking sheet with parchment paper.
Bake the handpies for about 20 -25 minutes or till golden on top. Allow to cool completely on wire rack. Once cool serve sprinkled with the sugar and almond mixture. Enjoy some with a cup of coffee.
INGREDIENTS
SERVING: 8
For the shortcrust pastry -
125 grams cold unsalted butter cut into small cubes
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