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Chocolate Hand Pies Bake or Break

Cut into 6-4" rounds. Place rounds on parchment lined baking sheet. Repeat with second puff pastry sheet. Heat chocolate in the microwave, 30 seconds at a time until melted and smooth. Whisk egg white and water together and brush along the edges of each round. Spoon 1 Tablespoon of chocolate right in the center.

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Preheat oven to 400°F, let the pies rest in the freezer (or refrigerator) while the oven is preheating. Just before baking, brush egg wash generously over the entire surface of the pies. Create steam vents on the top by poking holes with the tip of a paring knife. Sprinkle with turbinado sugar.

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Place 1 tablespoon chocolate mixture in center of each 2½-inch round. Brush edges with egg wash. Place a 3-inch round on top of each chocolate mound, pressing edges to seal. Place on prepared pans. Refrigerate for 15 minutes. Brush each pie with egg wash, and sprinkle with turbinado sugar. Preheat oven to 350°F.

Chocolate Hand Pies Bake or Break

Step 1: Making the Dough. The first step is to freeze cubed butter, so it's easier to blend. Sift and combine together dry ingredients: flour, powdered sugar, cocoa, and a pinch of salt. Transfer them to the blender and add butter cubes, egg yolks, and a droplet of vanilla extract.

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Brush the top of each hand pie with egg wash. Top with coarse sugar, if desired. Bake the hand pies for 15-18 minutes, just until the edges are set. The tops of the hand pies may look a little soft. Allow to cool for 10 minutes before drizzling with chocolate and serving.

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Place the flour, cocoa powder, sugar, salt, and cubed butter into a large food processor. Pulse 15 to 20 times until coarse crumbs form. Alternatively, use a large bowl and pastry cutter, to cut the butter into the dry mix. Slowly drizzle in the cold milk or cream while pulsing. After all the milk or cream is added, the dough should look.

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Turn the oven on to 400 degrees F (200 C). Take the chilled hand pie shapes out of the fridge and divide them among 2 baking sheets. To make the egg wash, crack one egg into a small bowl and add 1 tablespoon (15 ml) of milk or heavy cream. Beat the mixture with a fork or small whisk.

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Instructions. Preheat oven to 400 degrees F. Line baking sheet with parchment paper and set aside. Lightly flour a working surface. Unfold puff pastry and roll from the center with rolling pin. Cut 10-3" circles with cookie cutter and place on baking sheet. Whisk egg and water together.

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Preheat oven to 350 degrees. Melt butter in small saucepan on stovetop. Add cocoa powder and sugar to butter. Cook on low, stirring continuously for 5 minutes. Add cream cheese and stir until ingredients are melted together. Mixture should be granular in texture and thick enough to spoon into dough.

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Place the cream in a small saucepan. Cook over medium heat until it begins to bubble. Pour the cream over the chocolate. Let it stand for 5 minutes. Then, whisk until smooth. Add the chocolate-hazelnut spread, and whisk to combine. Refrigerate the filling until it is firm (about 45 minutes to an hour).

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Step 2: Place the flour, salt, and sugar in the food processor, pulse until combined. Add the butter and cream cheese on top of the flour mixture.

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Stamp 6-4″ circles with a cookie or biscuit cutter and place them on the prepared baking sheet. Whip egg white and water together. Brush the edges of each circle with egg white using a pastry brush. Spoon a Tablespoon of chocolate into the center of the Puff Pastry circle. Fold in half meeting the edges together.

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8 ounces semi-sweet chocolate baking bars, 5 tablespoons creamy Nutella, 1 cup heavy cream. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll dough into an 18½x16½-inch rectangle (about ⅛ inch thick). Trim edges to create an 18x16-inch rectangle.

Easy Chocolate Raspberry Hand Pie Recipe Dans le Lakehouse

Also, when the pies come out of the oven allow them to cool completely. It makes these baked chocolate pudding hand pies perfectly set and so yummy! If you love hand pies as much as I do, see my other hand pie recipe on this site! Perfect for an on the go treat, picnic, or holiday dessert! Jump to: Ingredient Notes; Instructions; Hand Pie.

Easy Chocolate Raspberry Hand Pie Recipe Dans le Lakehouse

Try to get all of the lumps out of the mixture. Pour the milk into the bowl, along with the egg yolks (save the whites) and vanilla extract, and mix well with a hand mixer. Place the butter in a skillet on medium heat and let it start to melt. Add the chocolate mixture to the saucepan and cook until thick.

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Step 1: Make the ganache. Combine chocolate and cream in a microwave safe bowl. Heat in 15 second bursts in the microwave, stirring well after each, until melted and smooth. Cover with plastic wrap, making sure it is touching the surface of the chocolate. Refrigerate until solidified, about an hour.