Ingredients
about 1/4 cup clear sanding sugar (optional garnish)
Egg wash (1 egg beaten with 1 1/2 tablespoons water)
About 3/4 cup (220 1/2 grams) chocolate hazelnut spread
3-4 tablespoons ice water
1/4 cup (57 1/2 grams) unsalted butter, cold
2 tablespoons vegetable (or other neutral flavored) oil
1/2 teaspoon kosher salt
1 1/4 cups (150 grams) all-purpose flour
Step by step
Place the flour and salt in a large mixing bowl and whisk to combine. Stir in the oil.
Cut the butter into the flour mixture.
Stir in the ice water, one tablespoon at a time, until the dough gathers itself into a ball.
Form the dough into a disc, wrap tightly in plastic wrap. Refrigerate for two hours.
Unwrap the dough and divide into four equal portions. Dust the work surface with flour and flatten each portion into a long rectangle shape.
Attach the Pasta Roller from the KitchenAid® 3-Piece Pasta Roller & Cutter Set to the power hub of the KitchenAid® Artisan® Mini Stand Mixer. Run a piece of dough through the Pasta Roller on Setting 1.
Lightly dust with flour, fold into thirds, then repeat.
Repeat once more, then run through again on Setting 2.
Repeat again, this time on Setting 3. Repeat the process with the remaining portions of dough.
Use a 3″ round cookie cutter to cut circles from the dough.
Brush the egg wash around the edges of each circle. Place about a teaspoon of chocolate hazelnut spread in the center of each dough circle.
Fold the circles in half, creating a half-moon shape. Use the tines of a fork to seal the edges.
Refrigerate the pastries for one hour and preheat the oven to 425° F.
Lightly brush the pastries with egg wash, and sprinkle with sanding sugar. Bake for 14-16 minutes or until golden.
Cool for 15 minutes before eating.