Hazelnut cream-filled pastries are delicious homemade treats featuring a golden, crispy exterior and a rich, creamy filling. These buttery pastries are perfect for breakfast, an afternoon snack, or a sweet dessert served with coffee or tea.
To make these hazelnut cream pastries, you prepare a simple dough with flour, butter, salt, and water. The dough is rolled out, layered with softened butter, and chilled to help create delicate, flaky layers. Each piece is then filled with hazelnut cream, rolled into shape, brushed with egg yolk, and sprinkled with sugar before baking until golden brown. With their crisp texture and sweet, nutty filling, these pastries are sure to become a favorite homemade treat.
What are Pastries Stuffed With Hazelnut Cream?
Hazelnut cream-filled pastries are baked treats made with buttery dough and a smooth hazelnut spread filling. The repeated rolling and buttering of the dough help create a layered texture that becomes crisp and golden in the oven. The creamy hazelnut center adds a rich, chocolatey sweetness that perfectly complements the delicate pastry. They are easy to customize and make a wonderful addition to a breakfast table, brunch spread, or dessert platter.
Pro Tips
- Use softened butter as soft butter spreads more easily over the dough, helping create delicate layers and a flaky texture.
- Don’t use too much hazelnut cream. A thin, even layer is easier to roll and helps prevent the filling from leaking during baking.
- Carefully seal the pastries to prevent the cream from leaking out.
- Brush the pastries evenly with egg yolk to help them become a deep golden brown color.
Frequently Asked Questions
Can I Use a Different Filling Instead of Hazelnut Cream?
Absolutely! You can replace the hazelnut cream with chocolate spread, pistachio cream, almond cream, or thick fruit preserves, but make sure that you choose a filling that is thick enough to stay inside the pastry while baking.
How Do I Make the Pastries Extra Flaky?
The key is to spread softened butter evenly over the dough and follow the rolling and chilling steps. Keeping the dough cool helps maintain the layers and gives the pastries a crisp, flaky texture.
Can I Freeze Hazelnut Cream-Filled Pastries?
Yes, baked pastries can be frozen once completely cooled. Store them in an airtight, freezer-safe container for up to 2 months. Then, thaw them at room temperature and reheat them briefly in the oven to restore some of their crispness.
How to Store Hazelnut Cream-Filled Pastries
Store leftover pastries in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Then, reheat them in the oven for a few minutes to help them crisp up again.
Ingredients
How to Make Hazelnut Cream-Filled Pastries
Add the flour and butter to a mixing bowl and rub them together with your fingers. Add the salt and water, then mix with a spatula until a dough begins to form. Knead by hand until smooth.
Add the flour and butter to a mixing bowl and rub them together with your fingers. Add the salt and water, then mix with a spatula until a dough begins to form. Knead by hand until smooth.
Divide the dough into four equal pieces and shape them into balls. Roll each ball into a rectangle measuring approximately 40 × 10 cm (16 × 4 inches). Spread softened butter evenly over each rectangle.
Divide the dough into four equal pieces and shape them into balls. Roll each ball into a rectangle measuring approximately 40 × 10 cm (16 × 4 inches). Spread softened butter evenly over each rectangle.
Roll each rectangle into a log and place the logs on a baking tray lined with parchment paper. Cover with plastic wrap and transfer to the freezer for 10 minutes.
Roll each rectangle into a log and place the logs on a baking tray lined with parchment paper. Cover with plastic wrap and transfer to the freezer for 10 minutes.
Remove the dough from the freezer and roll each log out again. Spread another layer of softened butter over the dough, roll it up, and return it to the freezer for another 10 minutes.
Remove the dough from the freezer and roll each log out again. Spread another layer of softened butter over the dough, roll it up, and return it to the freezer for another 10 minutes.
Place the chilled dough on a work surface and roll each piece into a rectangle. Trim the edges with a knife and cut each rectangle into four equal pieces.
Place the chilled dough on a work surface and roll each piece into a rectangle. Trim the edges with a knife and cut each rectangle into four equal pieces.
Spread a small amount of hazelnut cream over each piece of dough. Roll each piece around the filling to form individual pastries, then arrange them on a parchment-lined baking tray.
Spread a small amount of hazelnut cream over each piece of dough. Roll each piece around the filling to form individual pastries, then arrange them on a parchment-lined baking tray.
Brush the pastries with egg yolk and sprinkle sugar over the tops. Make a few shallow cuts on each pastry with a sharp knife. Preheat the oven to 190°C (374°F). Bake for approximately 30 minutes, or until the pastries are golden brown and crisp.
Brush the pastries with egg yolk and sprinkle sugar over the tops. Make a few shallow cuts on each pastry with a sharp knife. Preheat the oven to 190°C (374°F). Bake for approximately 30 minutes, or until the pastries are golden brown and crisp.
Allow the pastries to cool slightly before serving. Serve warm and enjoy!
Allow the pastries to cool slightly before serving. Serve warm and enjoy!
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