Cherry and Nutella Hand Pies Recipe

Call me obsessed. Call me slightly stalker-ish. When it comes to cherries, I tip toward obsession.

I wait impatiently each year for that magical first day when cherries drop in price — a moment when they go from a tiny luxury to something a little more affordable, at least here in the city. The minute that happens, I dive in.

Most of the time a bag of cherries is my constant companion, like an edible security blanket I carry everywhere. They sit ready to be plucked and eaten the instant the mood hits — which, if I’m being honest, is about every thirty seconds. My last batch did not survive intact.

The Cherry Massacre of 2012: the day four cups of cherries met a fate on my kitchen table that left splatter stains and absolutely no regrets.

What can I say in my defense except that some sacrifices must be made in the name of deliciousness? The aftermath included cherry guts on my ceiling and a tray of irresistible cherry-Nutella hand pies in the oven. If ever there was a justification, that was it.

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This post was created in celebration of Cherry Fest at Whole Foods Market. The cherries and other ingredients for these hand pies were provided by the sponsor, but the opinions about their deliciousness are entirely my own. For more cherry recipe inspiration, look for cherryriffic recipes shared by the festival organizers.

Cherry Nutella Hand Pies
Makes about 30, adapted from several classic hand-pie recipes.

Ingredients
For the pie crust

8 oz chilled butter, cut into 1/2-inch cubes
8 oz low-fat cream cheese
2 1/2 cups all-purpose flour
1 tsp salt
4 tbsp maple sugar or brown sugar

For the filling

4 cups pitted fresh cherries, chopped
4 tbsp cornstarch
2/3 cup granulated sugar
1/8 tsp salt
juice of half a lemon
1/4 tsp almond extract
1 cup Nutella or a chocolate-almond spread
1 egg
1 tbsp milk

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, beat the cold butter and cream cheese together until well combined. Add the flour, salt, and sugar and mix just until the dough comes together. Avoid overworking the dough so it stays tender.
Turn the dough out onto a lightly floured surface. Divide it in two and form each half into a flat patty. Wrap each patty tightly in plastic wrap and chill for at least 30 minutes, or up to overnight.
When ready to assemble, remove one dough patty from the refrigerator. On a floured surface, roll it out to about 1/4-inch thickness. Cut rounds using a 2.5-inch biscuit cutter and place the cutouts on a parchment-lined baking sheet. Chill the cut cookie rounds while you prepare the filling. Repeat the rolling and cutting with the second dough patty.
For the filling, combine the chopped cherries, cornstarch, sugar, salt, lemon juice, and almond extract in a medium pan. Bring to a gentle boil, then simmer while stirring, until the cherry juices thicken slightly and the mixture becomes glossy. Remove from heat and let cool to thicken further.
Preheat the oven to 425°F (220°C).
Remove the chilled pastry rounds from the refrigerator. On half of the rounds, spread a thin layer of Nutella and top with about a teaspoon of the cherry filling. Place another round on top and press the edges gently with a fork to seal. Repeat until all the pies are assembled. Transfer assembled pies to the baking sheet.
In a small bowl, whisk together the egg and milk. Brush the egg wash over the tops of each mini pie to encourage a golden finish.
Bake the pies for 20–25 minutes, or until they are golden brown and the cherry filling bubbles out slightly. Let cool briefly before serving; be careful, the filling will be hot.