Chocolate Hazelnut Pie Pockets

Ingredients

• 1 package prepared pie dough, or use our favorite Basic Pie Crust
• Amoretti® Hazelnut Milk Chocolate Spread
• 1 egg, for egg wash
• 2 tbsp sugar
• 4 tbsp powdered sugar
• 1 tbsp milk

• leaf cookie cutter(s)
• small pastry brush
• 2 small pastry bags
• ¼ cup simple syrup, see TIPS

Directions

1. Preheat the oven to 375℉. Fill one pastry bag with Milk Chocolate Hazelnut Spread and set aside.
2. Roll out dough to ⅛” thickness.
3. Cut 4” x 2” rectangles and/or leaf shapes. Remember, you'll need two per pie pocket.
4. Whisk the egg thoroughly.
5. Brush the outer edges of one side of each pie pocket.
6. Pipe Milk Chocolate Hazelnut Spread in the center of each pie pocket.
7. Top each with the matching shape and gently press to seal the edges by pressing gently. Use a fork, spoon, fluted pastry cutter, or your fingers to seal completely and make an edged design.
8. With a small knife, cut small vents on the top of each pie pocket.
9. Freeze the pie pockets for 10 minutes.
10. Brush with the egg wash and sprinkle with sugar.
11. Bake for 12-15 minutes, until browned.
12. Brush with simple syrup when removed from the oven and cool for 20 minutes.
13. Combine the powdered sugar and milk to make a glaze. If it is too stiff, add more milk, just one drop at a time.
14. Fill a small pastry bag with the glaze and cut the tip off the bag.
15. Drizzle cooled pie pocket with glaze and enjoy!

• Why are we rolling our pie dough so thin? Since our pie pockets will have 2 layers of dough sandwiched with Milk Chocolate Hazelnut Spread, we don't want the dough to overwhelm our delicious filling.
• SIMPLE SYRUP Heat ¼ cup each water and sugar to boiling then remove from heat. Cool and keep covered in the refrigerator for up to one week.