Wednesday, August 30, 2017

Fried {Mini} Chocolate Hazelnut Pies

Fried {Mini} Chocolate Hazelnut Pies
I've never deep fried anything before. I'd been afraid. 1-will it be messy? 2-Gah that's a lot of wasted oil. 3-Oh man...that sounds like a dangerous thing to be able to do at home. But, now I've deep fried some stuff and I can say--it's not that messy. But yes to the rest of the above. However? Still so worth it. For these little pies alone.
Fried {Mini} Chocolate Hazelnut Pies
I got it into my head that I wanted fried little pies filled with chocolate hazelnut spread (which most people know by the most common brand name, "nutella", but I love to use PB & Co's Chocmeister Dark Chocolatey Hazelnut Spread). This idea was so pervasive (but not in a preggo-craving kind of way, more in a oooh that's a good idea kind of way) that I finally decided to do it. I used my favorite all butter pie crust recipe (which always gives me super buttery and flaky crust), filled it with the chocolate hazelnut spread, folded it over and sealed it, fried it, topped it with powdered sugar and....HOLY MOLY.
Fried {Mini} Chocolate Hazelnut Pies
The pie crust was all flaky and fried with just enough sweetness, thanks to the powdered sugar, and then when you bite into it and get that rich and warm chocolate hazelnutty's like an experience. I feel like they'd totally be served in some hip cafe or restaurant. I got myself downright addicted and ate probably more than I'd care to admit. They were so good. I think everyone should try them at least once-that's my official recommendation. :P

Fried {Mini} Chocolate Hazelnut Pies

Author-Kayle, "The Cooking Actress"
Pie crust recipe from "Perfect All-Butter Pie Crust"

Fried {Mini} Chocolate Hazelnut Pies
Makes approx. 20-30 mini pies.
  • 1 and 1/4 cups all purpose flour
  • 1/2 tbsp. granulated sugar
  • 1/2 tsp. salt
  • 1/2 cup (or 1 stick or 8 tbsp.) cold, unsalted, butter-cut into small pieces (or frozen and grated)
  • 2-4 tbsp. very cold water
  • Chocolate hazelnut spread (such as chocmeister or nutella), amounts vary-approx. 1/2 tbsp. per pie.
  • Oil, for frying
  • Powdered sugar, for topping

  • To make the pie dough-Whisk together the flour, sugar, and salt (or combine in a food processor and pulse a few times to combine). Using a pastry cutter, two knives, or a food processor, cut the butter into the dry ingredients until the butter pieces are about the size of peas, or a bit smaller. Add cold water into the mixture until just moistened enough to stay together and roll out. Form the dough into a disk and wrap in plastic wrap or parchment paper and let rest in the refrigerator for 1 hour.
  • Pour neutral tasting oil (such as canola or grapeseed oil) in a deep pot (I used a large stockpot) and put a candy/frying thermometer in the oil. Heat over medium-high heat until the oil reached 380F degrees.
  • While the oil heats, roll pie dough out on a lightly floured surface to about 1/4" thick. Use a 3-4 inch biscuit cutter to cut out as many circles as possible (reserve scraps of dough and roll out and cut out one more time). Place a dollop of chocolate hazelnut spread into the center of each dough circle, approx. 1/2 tbsp. Fold the top half over top of the bottom half of the circle (creating a half moon) and press around the edges-using a fork to press around and seal them. 
  • Once the oil is the correct temperature (adjust the stovetop setting as needed to regulate it), drop in some of the sealed pies (don't overcrowd, though) and fry until golden brown on each side (be careful to not burn yourself!) Carefully place the fried pies on a wire cooling rack over-top a couple layers of paper towels. Repeat until all the pies are fried. 
  • While still hot (or at least warm) sift powdered sugar over the pies (or toss them in powdered sugar). Serve warm! Or cold! Whatever you'd like!
  • For best results, each fresh. Store any leftover pies in an airtight container in the refrigerator for up to 4 days and reheat in the microwave or oven until warm, if desired. 

Fried {Mini} Chocolate Hazelnut Pies
Flaky. Gooey. GOODNESS.

Disclaimer-I was provided with product by Peanut Butter & Co to facilitate this recipe. I was not compensated in any way or obligated to review. All opinions are my own. 
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