Chocolate Hazelnut Pie Sticks

Chocolate Hazelnut Pie Sticks
Staff Writer
Chocolate Hazelnut Pie Sticks

Pillsbury

Chocolate Hazelnut Pie Sticks

Portable pies brought to you by bloggers Adam and Joanne Gallagher of Inspired Taste. Swap out the hazelnut spread for strawberry jam or whatever is seasonal, and decorate with an easy icing.

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6
Servings
13
Calories Per Serving
Deliver Ingredients

Ingredients

  • refrigerated pie crust, softened as directed on box, such as Pillsbury™
  • All-purpose flour, for dusting
  • egg, beaten
  • ½  Cup  hazelnut spread with cocoa
  • 1  Tablespoon  sugar or decorator sugar crystals

Directions

Preheat the oven to 400 degrees F. Line a cookie sheet with parchment paper or foil.

Unroll the pie crust on a lightly floured work surface. Cut the dough into 1½-inch-wide strips. Trim the ends to straighten. Gently fold each strip in half lengthwise, making a crease down middle. Unfold the crust, then brush each strip with the beaten egg.

Spoon a heaping teaspoonful of the hazelnut spread in a thin line lengthwise down one side of each strip. Fold over on the crease. Use a fork to crimp the edges together. Place on cookie sheet. Lightly brush the tops of the sticks with the beaten egg. Sprinkle with sugar.

Bake until the edges are golden brown, 12 to 14 minutes.

Nutritional Facts

Total Fat
1g
1%
Carbohydrate, by difference
2g
2%
Folate, total
1µg
0%
Phosphorus, P
1mg
0%
Sodium, Na
2mg
0%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.