Nutella Pastry Pockets
- store bought 9 inch pie crust, defrosted
- 1/4 c
- hazelnuts (aka filberts), toasted and finely chopped
- 1/2 c
- nutella or other hazelnut spread
- egg, beaten
- 1/4 c
Line a large baking sheet with parchment paper
Unroll dough and use about a 2 ½ inch round cookie cutter to make 16 pastry rounds (You will have to re-roll dough out a few times to get 16 rounds.)
Place ½ tsp Nutella in the center of each round, then sprinkle ¼ tsp nuts over Nutella.
Using your finger or small pastry brush, rub/brush a little egg wash on the edge of each round.
Fold over to form a pocket or “half moon”, dip a fork into egg wash, drip to get rid of excess and use it to seal pocket shut.
Place all the pockets on prepared baking sheet, brush each with egg wash, and sprinkle each with a pinch of sugar.
Bake for 18-20 minutes, or until golden brown on edges.
Serve warm, either quickly after baking or microwave them for about 1 minute before serving.