Ingredients:

  • 1 pound (450g) fresh strawberries, hulled and sliced
  • 2 tablespoons (30ml) granulated sugar
  • 1 tablespoon (15ml) lemon juice
  • ½ cup (140g) Nutella (or other chocolate-hazelnut spread)
  • 1 (14.1 oz/400g) package frozen puff pastry, thawed according to package directions
  • 1 large egg, beaten
  • 2 tablespoons (30ml) milk
  • 2 tablespoons (24g) granulated sugar, for sprinkling
  • 2 tablespoons (24g) powdered sugar, for dusting (optional)

Instructions:

  1. In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until strawberries soften and release juices (about 5-7 minutes). Let cool slightly.
  2. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper. Lightly flour a clean surface. Unfold puff pastry.
  3. Using a heart-shaped cookie cutter, cut out as many hearts as possible. Re-roll scraps as needed.
  4. Place half of the heart cutouts on the prepared baking sheet.
  5. Spoon about 1 tablespoon of Nutella onto the center of each heart on the baking sheet. Top with a small spoonful of the strawberry filling.
  6. Top each with a second heart cutout.
  7. Crimp edges with a fork to seal.
  8. In a small bowl, whisk together egg and milk for egg wash.
  9. Brush the tops of the hand pies with the egg wash. Sprinkle with granulated sugar.
  10. Bake for 20-25 minutes, or until golden brown.
  11. Let cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.
  12. Dust with powdered sugar before serving (optional).