Here I am again with my Nutella recipes. When I saw that my Nutella banana bread recipe received the most views last month, I knew that some people are as I crazy about it as I am. Duh. For this recipe, I used Gordon Ramsey’s shortcrust pastry. Even though this pastry is so easy to make, I couldn’t help but be vigilant in measuring the ingredients while imagining Gordon watching me very closely saying, “You better do this perfectly!” Perfect buttery and flaky crusts mean perfect Nutella banana hand pies.
I got this recipe for from Macrina bakery’s new cook book (link below). They have some of the best pastries and brunch menus in the Seattle area. Visiting Seattle soon? make sure you put them on your list of places to eat! Or just buy their cook book and make them in your own kitchen!
- Cold bowl
- 200 grams of cold unsalted butter, cut into smaller cubes
- 400 grams of flour
- pinch of salt
- 100 ml cold water
- 1/4 cup granulated sugar
- 2 tablespoons raw hazelnuts
- 2 medium bananas, peeled and sliced 1/2 inch thick
- 3 tablespoons light brown sugar
- 1/4 cup Nutella
- 1 large egg, beaten with 1 tbsp water, for egg wash
- In a food processor, combine flour and pinch of salt. Pulse a few times to combine. Then add the cold butter and process for 15 to 20 seconds until mixture resembles fine breadcrumb texture. Transfer to a cold bowl.
- Make a well in the middle and incorporate 2/3 of cold water. Using your hands, whisk the mixture around, mopping up the flour and butter together. Add the remaining water and twist into a dough.
- Lightly flour surface and gently but quickly knead the pastry dough. Wrap the dough in a plastic wrap and put in the fridge until ready to use.
- 1. Grease or line a rimmed baking sheet with parchment paper.
- 2. Remove the dough from the fridge and let stand at room temperature for about 5 minutes to soften slightly. Lightly flour your work surface and roll out the dough until its 1/8 inch thick, adding a little more flour on your work surface to make sure dough isn't sticking. Using a round object as guide, cut out four 6 1/2 inch rounds and transfer them to the prepared baking sheet. Store in the fridge while you make the filling (this will prevent the butter in the dough from melting)
- 3. In a food processor, pulse the sugar and hazelnuts until ground. Set aside.
- 4. In a medium bowl, toss together sliced bananas and brown sugar. Add the Nutella and gently mix. Spoon the filling equally onto the lower half of each dough round, leaving an inch border along the bottom. Brush the border with egg wash and then fold the top half of the circle over the lower half, creating a half-moon shape. Gently press the edges with a fork to seal. Using a small knife, cut a 1/2 inch slit on the top of each pie to release steam while baking. Brush each pie with egg wash and sprinkle with hazelnut sugar.
- 5. Preheat oven to 375 degrees F. Chill the pies in the freezer for 15-20 minutes. This will firm up the dough and prevent the crust from shrinking.
- 6. Bake the pies until they are golden brown, about 20 to 25 minutes. Cool on the baking sheet and serve slightly warm.
- You can wrap and refrigerate these pies for next day. Just reheat the next day in a 325 degrees F oven for 5 to 8 minutes.
**Recipe adapted from More from Macrina: New Favorites from Seattle’s Popular Neighborhood Bakery