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
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.