If you love Churros with warm Nutella, then check out the following. These Churro Hand Pies are made with super, super flaky pie crust and are filled with Nutella. 7 ingredients and made from scratch + video to follow every step.
Churro Hand Pies filled with Nutella
When I was on vacation in California, I saw Churros everywhere. I love it. The strong cinnamon taste is magic. The best Churro style bakery I had, was at Mr. Holmes Bakehouse in San Francisco. They sell Churro croissants filled with dulce de leche cream and sprinkled with cinnamon & sugar.
But the most common combination I saw was Churros with Nutella. Deep fried dough coated with cinnamon and sugar and dipped in warm Nutella. The cinnamon comes perfectly along with the chocolatey taste of the Nutella.
I thought it would be a good idea to put the Nutella inside a Churro. The Churro Hand Pie was born.
These Churro Hand Pies are super flaky
I’m not that deep frying guy, I mean, I like eating deep frying bakery for my life, but I barely make them by myself. Do you feel me?
I made a super flaky pie crust for this Churro Hand Pies and baked them in the oven. The pie crust is made out of flour, salt, baking powder, butter, and sour cream.
Make the pie crust by hand by working the butter into the dry ingredients with the fingers. Pea sized butter flakes should remain. Then add sour cream and stir until the crumbs come together in chunks.
On a flour dusted work surface, knead the dough a few times by hand and roll it into an 8×10 inch rectangle, fold it into thirds like a business letter. Rotate dough 90° and roll it again into 8×10 inch rectangle and fold it like a business letter. Then wrap in plastic foil and freeze for about 10 minutes. This is important that the butter is getting cold and firm again.
After freezing, roll dough out to a 0.12-0.15 inch thickness (3-4mm). I used a 3-inch cup for cutting out the hand pies. But you can also cut them into squares if you want to. The advantage of square hand pies is that you don’t have scraps from cutting and don’t need to re-roll the remaining dough again. The round shape of these Churro Hand Pies is just a personal preference of mine.
You will get about 28-30 pieces. Place 1/2 tbsp of Nutella on the half of the pie pieces and place the others on top. Press the edges with the tines of a fork to seal. Cut 2-3 small slits with a sharp knife into the top of the hand pies that the steam can escape through baking without breaking up your hand pies.
After baking, brush the hand pies with melted butter and roll them in cinnamon and sugar.
When you are not in the mood for cinnamon and chocolate (WHAT??), then fill them with fruits, nuts, pudding, caramel, or whatever you have a sweet tooth for. In the case you don’t roll them in a cinnamon and sugar mixture, brush the surface with egg wash before baking. If you have any other delicious hand pie ideas, let me know.
These Churro Hand Pies are
- easy to make and don’t call for long chilling time
- super flaky like puff pastry
- filled with Nutella
- super delicious and to-die-for
Look at the last picture to see how flaky they are. You can also see it in the video how flaky the hand pies are when I break one of them in two.
Pure Churro joy!
If you try this Churro Hand Pie recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
If you love Churros with warm Nutella, then check out the following. These Churro Hand Pies are made with super, super flaky pie crust and are filled with Nutella. 7 ingredients and made from scratch
- 2 cups flour (240g)
- 1/2 tsp baking powder
- 1/3 tsp salt
- 1 cup ice cold butter (226g)
- 1/2 cup ice cold sour cream (115g)
- 7-8 tbsp Nutella
- 1/8 cup butter melted (28g)
- 1/4 cup white sugar (50g)
- 1/4 tsp cinnamon
Combine flour, baking powder, and salt in a large mixing bowl. Cut butter into cubes and work them into the flour mixture with your fingers until large pea sized flakes are still visible. Add sour cream and stir in with a rubber spatula to combine.
Transfer the dough to a well-floured work surface and knead a few times until it comes together. Add more flour if the dough is too sticky to handle. Roll the dough into an 8x10 inch rectangle and fold into thirds like a business letter. Rotate dough 90° and roll dough again into an 8x10 inch rectangle and fold it like a business letter. Cover with plastic wrap and freeze for about 10 minutes.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
Roll dough out into square or rectangle with a 0.12-0.15 inch thickness (3-4mm). Using a 3-inch cup to cut out as many circles as possible. Repeat rolling and cutting with scraps until you run out of dough. Alternatively, you can cut out squares with a knife instead of cutting out circles if you want to. You need to end up with an even number of pie pieces.
Place a half tablespoon of Nutella in the center of the half of the dough pieces. Leave a 0.4-inch border. Place the other half of the dough pieces on top of the filled dough pieces. Seal the edges by using the tins of a fork. Cut 2-3 thin slits into the tops that the steam can escape throughout baking.
Bake the hand pies in two batches. Transfer the half of the hand pies to your prepared baking sheet and bake for about 20-25 minutes until golden brown.
Melt butter in the microwave for about 1 minute. Combine sugar and cinnamon in a small bowl. Set aside.
Remove the first batch of hand pies from the oven and let cool for about 3-5 minutes. Bake the second batch for 20-25 minutes until golden brown.
Brush each hand pie with melted butter and roll in the cinnamon and sugar mixture. Transfer to wire rack and let cool completely. Store in an airtight container at room temperature for up to 3 days.