Peanut Butter Nutella Pocket Pies

I am a bit absent minded.

Absent minded in the fact that I lose things. Constantly. I can’t tell you how many times I have lost my glasses, and Mr Ginge has been the one to find them. Like on top of the microwave, or tucked into my bookshelf, or in the garbage. The worst part about losing things, is that I never  intend  on losing them. My every intention is to put them away in a safe place so that I will be able to find them easily when I am looking for them again. The problem always seems to be when I do try and find these things again. When I’m actually looking for something, I can ( and have!) turned the house upside down looking for it.  Last week is was a passbook. This week it was apples in my freezer.

You see, I know they are in there. Along side the rest of the frozen fruit. Except of course when I wanted it. Then it has mysteriously disappeared or hidden underneath some frozen french fries. I really didn’t feel like tearing apart the freezer, so the mini apples pies I had planned to make, went on the back burner. I’ll find them when I’m not looking for them any more.

Fortunately for me, this is when inspiration stuck. While hunting for a snack, both the peanut butter and the nutella jumped out at me, and I knew then exactly what I was going to do with the bit of pastry. If you are looking for  a quick and easy ( and tasty!) snack, these are definitely it.

Peanut Butter Nutella Pocket Pies

makes  about 8 pies

  • pastry for 9″ pie,  homemade or store bought
  • 8 tsp smooth peanut butter
  • 8 tsp Nutella
  • milk for brushing
  • sugar, optional
  1. Preheat your oven to 350°F. Line your baking sheet with some parchment ( they tend to leak a bit).
  2. On a lightly floured surface, roll out the dough to about 1/8 in/ 3 mm thick. With a 4 in cutter, cut out your circles. Gather the scraps and roll out again.
  3. In the middle of each of the rounds, drop 1 tsp each of Nutella and peanut butter. Fold the rounds in half and press the edges together with a fork. Place them a couple inches apart on your prepared baking sheet.
  4. Prick the tops with a fork to allow the steam to escape. Brush lightly with milk, then sprinkle the tops with sugar if desired.
  5. Bake in your preheated oven for 15-18 minutes or until golden brown. I checked mine after 15, then let them bake for another few minutes.
  6. Let cool a few minutes on the pan, then enjoy!

– Mel

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I linked this recipe up to The Weekend Potluck and Strut Your Stuff Saturdays. Click the link for more great recipes!

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Categories: Dessert | Tags: , , , , , | Leave a comment

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