Ingredients

The following ingredients have 8 Servings
  • 13 oz chocolate hazelnut spread ((I used Hershey's))
  • 1 pkg refrigerated pie crust ((or enough pastry dough to create two 9-inch pie crusts)
  • 2 medium bananas (sliced)
  • 1/2 cup chopped hazelnuts
  • 2 Tablespoons milk ((I used unsweetened almond milk))
  • 2 Tablespoons cinnamon sugar
  • any variety flour (for dusting your work surface)

Instruction

  • Heat oven to 400 degrees Farenheit.
  • Prepare a large rimmed baking sheet with parchment paper or a silicone baking mat.
  • Lightly sprinkle a large work surface with flour. Roll out pastry dough and use a 2-inch round biscuit or cookie cutter to cut circles from the dough. You should be able to get a total of 16 circles from the 2 pie crusts.
  • Use an offset spatula or knife to apply chocolate spread to one side of 8 circles of dough. Leave 1/8th inch edge so that the chocolate won't seep through the seams of the pies as they're baking.
  • Place 2 slices of banana on top of the chocolate spread. Sprinkle a few hazelnuts around of the bananas. Place one of the plain pastry circles on top and use your fingers or the tines of a fork to crimp the edges together.
  • Transfer pies to prepared baking sheet. Use a pastry brush to apply milk to the tops of the hand pies. Sprinkle each pie with some cinnamon sugar.
  • Place pan in oven and bake for 18-20 minutes, or until pastry is golden brown. Remove pan from oven and allow pies to cool for a few minutes before serving.