Nutella® pie

    1 hour 30 min

    A simple and yummy pie, generously filled with chocolate and hazelnut spread. You can also cut the pastry in 6 to 8 equally sized small disks and make single size pies.

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    Serves: 8 

    • 300g plain flour
    • 100g caster sugar
    • 1/2 teaspoon baking powder
    • 150g cold butter, cubed
    • 1 egg
    • 1 egg yolk
    • 1/2 teaspoon vanilla extract
    • 600 to 700g hazelnut and chocolate spread such as Nutella®

    Prep:20min  ›  Cook:40min  ›  Extra time:30min freezing  ›  Ready in:1hr30min 

    1. Sift the flour in the bowl of a food processor. Add sugar, baking powder and cold butter. Pulse until the butter is all mixed with the other ingredients and the mixture is yellowish.
    2. Transfer in a bowl or on a working surface, make a well and add egg, egg yolk and vanilla extract. Work the mixture quickly, just enough make a ball. Wrap in cling film and refrigerate for 30 minutes.
    3. Preheat the oven to 180 C / Gas 4.
    4. Remove 2/3 of the mixture from the fridge. Roll it out 3mm thick to a size that fits a 20 or 22cm ceramic or glass baking tin, large enough to cover bottom and sides. Cut any excess from the edges and prick the bottom. Pour in the Nutella® and spread evenly.
    5. Remove the remaining mixture from the fridge, add to your scrapes and roll out 3mm thick. With a pastry or ravioli wheel cut out 10 to 12 strips of about 2cm width. Place on top of the filling in a crisscross pattern and pinch the ends well to seal.
    6. Bake in the preheated oven until slightly golden, about 40 minutes. If it gets too dark, cover the top with tin foil and keep baking.
    7. Remove from oven, cool on a rack and serve.

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