Chocolate Hand Pies

These chocolate hand pies are like little pockets of happiness! They're made with this super easy cream cheese pastry that's flaky and yummy, and then filled with ooey-gooey Nutella – talk about a dream combo!

First things first, let's talk about whipping up that cream cheese pastry. It's a breeze, especially if you've got a food processor handy. Plus, let me tell you, the tanginess from the cream cheese gives it that extra oomph! Now, here comes the fun part – filling those babies up with Nutella. It's like spreading happiness inside each pie.

But hold on, we're not done yet! Before they hit the oven, we give 'em a nice little egg wash and sprinkle some sugar on top. That's the secret sauce to get 'em all golden brown and crunchy on the outside.

Once they're baked up, they're like little bites of heaven – golden brown, crispy on the outside, and filled with that rich, chocolatey goodness. These hand pies are perfect for sharing at a party or just as a tasty weekend treat. Trust me, you won't be able to resist the best chocolate hand pies!

This was inspired by my Nutella cheesecake brownies and cream cheese mousse cake, smores blondies, and sweet and salty cookies.

Why you'll love this recipe

• The use of the food processor makes the process of making the pastry a breeze to whip up! Cream cheese makes the dough easier to roll and much more forgiving making these easy chocolate hand pies.
• Nutella packs a ton of flavor without having to making a filling, and who doesn’t love Nutella?? Chocolate with pie crust is a dream.
• Individual pies make them easier to transport and you get more flaky pastry goodness in each bite! Perfect for a party on a serving tray. 

Equipment

3 inch cookie cutter or round bowl

Rolling pin

Food processor

Pastry brush

Baking sheets

Ingredients

Ingredients needed for this recipe:

• Salted butter in pastry is the key to great flavor, it makes everything else stand out. Add ½ teaspoon of kosher salt if you do not have salted butter.
• Cream Cheese makes the cream cheese pastry very forgiving and easy to work with. The tanginess adds a ton of flavor.
• Egg is necessary for the wash creating a golden brown color and helps the granulated sugar stick to the dough.

See recipe card below for quantities.

Substitutions

• Skip the granulated sugar and drizzle with chocolate instead for more chocolate flavor and an extra pretty look!
• Fruity jam instead of Nutella would be delicious as well. Cream cheese pastry goes so well with any flavor.
• I've made these with cookie butter and they were beyond amazing!
• Cutting hearts out instead of circles for your loved ones would be such a sweet gift.

This recipe has not been tested with other substitutions. These are just suggestions.

Instructions

How to make Nutella Hand Pies:

Step 1: Cut the butter and cream cheese into half inch pieces, set aside.

Step 2: Place the flour, salt, and sugar in the food processor, pulse until combined.
Add the butter and cream cheese on top of the flour mixture.

Step 3: Pulse until it resembles the size of peas.

Step 4: Keep pulsing until a ball of dough forms, if it doesn't come together, add one tablespoon of cold water.

Step 5: Shape into a disc, wrap in plastic wrap, place in the refrigerator until cold, about 1 hour.

Step 6: Roll out the dough using a bit a flour and rolling pin about ⅛-¼ inch thick. Cut out 3 inch circles, place the bottom circle on parchment lined baking sheets. Egg wash around the edges, place a heaping tablespoon of Nutella (22 grams) in the middle.

Step 7: Place another circle on top. Crimp the edges with a fork, making sure it's sealed. Make 3 tiny slits in the top for steam.

Step 8: Whisk the egg until broken and frothy. Using a pastry brush, brush the tops with the egg. Sprinkle with sugar, about a teaspoon per each. Bake for 20-25 minutes or until golden brow. Let cool before eating.

Hint: The fork might stick when crimping the dough, dip it in flour to prevent it from sticking!

Pro tips

• A lot of people don't have a food processor. If you do not have access to one, you can cut the butter and cream cheese into the flour with your fingertips: Using your fingertips, gently work the butter and cream cheese into the flour mixture. Press the cubes between your fingers and thumbs, rubbing them into the flour until the mixture resembles coarse crumbs. Do this quickly to prevent the butter from melting too much. Form Dough: Once the butter and cream cheese are evenly distributed and the mixture resembles coarse crumbs, start pressing the dough together to form a ball. Be careful not to overwork the dough; you want to keep the butter and cream cheese cold to achieve a flaky pastry.
• Egg wash the the bottom pastry circle edges, this will adhere the top pastry and prevent it from leaking the filling and will make it really stick.
• Use a fork to crimp the edges of the pastry, it ensures it’s completely sealed and won’t pop open when baking. 
• Use cold butter and cream cheese when making the pastry, cold fat makes flaky pastry that won’t shrink while baking.

FAQ

Storage

Room Temperature

Hand pies are best the day they were made. Store in an airtight container for up to 3 days.

Refrigeration

I don't recommend storing these chocolate hand pies in the refrigerator, they will dry out and get soggy. The unbaked dough can be stored in the refrigerator for up to 3 days before rolling.

Freezer

Freeze the baked hand pies in an airtight container for up to 2 months. Defrost on the counter at room temperature for a few hours before eating.

Related

Looking for other recipes like this? Try these:

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📖 Recipe

Chocolate Hand Pies

Amanda Valsamis

These chocolate hand pies are like little pockets of happiness! They're made with this super easy cream cheese pastry that's flaky and yummy, and then filled with ooey-gooey Nutella – talk about a dream combo!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Chill Time & Bake Time 1 hour hr 25 minutes mins

Total Time 1 hour hr 38 minutes mins

Course Dessert

Cuisine American

Servings 10 indivdual pies

Equipment

• Food Processor
• Cookie cutter or small bowl
• Pastry brush
• Baking sheet
• Parchment Paper

Ingredients

  

• 1 ¼ cups (182 grams) all purpose flour
• ½ cup (117 grams) cream cheese full fat, brick style, cold
• ½ cup (112 grams) salted butter cold
• 2 tbsp (27 grams) granulated sugar
• ¼ teaspoon kosher salt

Filling

• ¾ cup Nutella (220 grams)

Egg wash & Finishing

• 1 egg
• ¼ cup granulated sugar

Instructions

 

Pastry

• Cut the butter and cream cheese into half inch pieces, set aside.
• Place the flour, salt, and sugar in the food processor, pulse until combined.
• Add the butter and cream cheese on top of the flour mixture. Pulse until a ball of dough forms. If it is not coming together, add one tablespoon of cold water.
• Shape into a flat disc, wrap in plastic wrap. Place in the refrigerator until cold, about 1 hour.

Assembling

• Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• Roll out the dough using a bit a flour and rolling pin about ⅛-1/4 inch thick.
• Cut out 3 inch circles, place the bottom circles on parchment lined baking sheets (you can roll the scraps of the dough as well, knead the scraps together and refrigerate if too warm before rolling again)
• Egg wash around the edges, place a heaping tablespoon of Nutella (22 grams) in the middle. Place another circle on top.
• Crimp the edges with a fork, making sure it's sealed. Make 3 tiny slits in the top for steam.
• Whisk the egg until broken and frothy. Using a pastry brush, brush the tops with the egg. Sprinkle with sugar, about a teaspoon per each.
• Bake for 20-25 minutes or until golden brow. Let cool before eating.

Notes

The dough should be cold while working with it and cold before you bake the pies.

If you do not have salted butter, add ½ teaspoon of kosher salt to the dry ingredients.

A lot of people don't have a food processor. If you do not have access to one, you can cut the butter and cream cheese into the flour with your fingertips: Using your fingertips, gently work the butter and cream cheese into the flour mixture. Press the cubes between your fingers and thumbs, rubbing them into the flour until the mixture resembles coarse crumbs. Do this quickly to prevent the butter from melting too much. Form Dough: Once the butter and cream cheese are evenly distributed and the mixture resembles coarse crumbs, start pressing the dough together to form a ball. Be careful not to overwork the dough; you want to keep the butter and cream cheese cold to achieve a flaky pastry.

Storage:

Room Temperature

Hand pies are best the day they were made. Store in an airtight container for up to 3 days.

Refrigeration

I don't recommend storing these chocolate hand pies in the refrigerator, they will dry out and get soggy. The unbaked dough can be stored in the refrigerator for up to 3 days before rolling.

Freezer

Freeze the baked hand pies in an airtight container for up to 2 months. Defrost on the counter at room temperature for a few hours before eating.