Chocolate hazelnut spread is a staple at my house. We just love to spread it on whole wheat toast and bagels, and I enjoy baking it into all sorts of treats too. For this recipe, I created a really unique treat: Chocolate Hazelnut Pastries!
Making these baked Chocolate Hazelnut Pastries is so much fun when you use the KitchenAid® 3-Piece Pasta Roller & Cutter Set. I love the way the Pasta Roller makes the dough so smooth, thin, and perfectly even.
It all starts with the dough. Begin with flour and a little bit of salt. Whisk them together, just to get them combined.
Then, stir in a little oil. We just used vegetable oil, but you can use any kind of cooking oil that’s neutral in flavor. Or, try it with coconut oil or even hazelnut oil! Either of those options would add additional flavor that would complement the pastries nicely.
Next, cut in the cold butter, just until it’s mostly combined.
Stir in just enough ice water to allow the dough to form a ball.
Form the pastry dough into a disc and wrap it tightly in plastic wrap. Then refrigerate it for a couple of hours, just so that everything comes together.
Once the dough has had a chance to rest in the refrigerator, you can take it out, unwrap it, and divide it into four equal portions.
Dust everything lightly with flour, and gently form one of the portions of dough into a long, flat rectangle shape. You can use your hands or take a little extra help from the rolling pin.
Once the dough is flat enough to easily push through the Pasta Roller, attach it to the power hub of the KitchenAid® Artisan® Mini Stand Mixer. Make sure the Pasta Roller is on Setting 1 then turn the machine on the lowest speed. Feed the dough through.
The 3-Piece Pasta Roller & Cutter Set makes it so easy! It’s powered by the Stand Mixer, so there’s no crank to turn.
It’s a good idea to run the dough through several times, flouring as needed, just so that it’s nice and smooth.
Once it’s smoothed out on Setting 1, dial it up to Setting 2 and run it through a couple more times. You can repeat on Setting 3 for a really nice, thin pastry.
Repeat this process with the remaining three portions of dough. Then use a 3″ round cookie cutter to cut the pastry.
Brush a little egg wash around the edges of the pastry, and drop about a teaspoon of chocolate hazelnut spread in the center.
Fold the pastry in half, enclosing the chocolate hazelnut spread inside.
Use a fork to crimp and seal the edges, so none of the filling creeps out during the baking process.
For a beautiful golden brown finish, brush the pastry with egg wash. Sprinkle on a pinch of clear sanding sugar for garnish.
Try out this unique spin on pastries for an afternoon project that’s just as fun as it is delicious!
Share your take on these Chocolate Hazelnut Pastries on Instagram using #ForTheMaking for a chance to be featured.
Chocolate Hazelnut Pastries
Makes approximately 20 pastries
1 1/4 cups (150 grams) all-purpose flour
1/2 teaspoon kosher salt
2 tablespoons vegetable (or other neutral flavored) oil
1/4 cup (57 1/2 grams) unsalted butter, cold
3-4 tablespoons ice water
About 3/4 cup (220 1/2 grams) chocolate hazelnut spread
Egg wash (1 egg beaten with 1 1/2 tablespoons water)
about 1/4 cup clear sanding sugar (optional garnish)
Place the flour and salt in a large mixing bowl and whisk to combine. Stir in the oil.
Cut the butter into the flour mixture.
Stir in the ice water, one tablespoon at a time, until the dough gathers itself into a ball.
Form the dough into a disc, wrap tightly in plastic wrap. Refrigerate for two hours.
Unwrap the dough and divide into four equal portions. Dust the work surface with flour and flatten each portion into a long rectangle shape.
Attach the Pasta Roller from the KitchenAid® 3-Piece Pasta Roller & Cutter Set to the power hub of the KitchenAid® Artisan® Mini Stand Mixer. Run a piece of dough through the Pasta Roller on Setting 1.
Lightly dust with flour, fold into thirds, then repeat.
Repeat once more, then run through again on Setting 2.
Repeat again, this time on Setting 3. Repeat the process with the remaining portions of dough.
Use a 3″ round cookie cutter to cut circles from the dough.
Brush the egg wash around the edges of each circle. Place about a teaspoon of chocolate hazelnut spread in the center of each dough circle.
Fold the circles in half, creating a half-moon shape. Use the tines of a fork to seal the edges.
Refrigerate the pastries for one hour and preheat the oven to 425° F.
Lightly brush the pastries with egg wash, and sprinkle with sanding sugar. Bake for 14-16 minutes or until golden.
Cool for 15 minutes before eating.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*