I think it is absolutely delicious. The Nutella and the custard swirl and marry together making a thick chocolatey filling that isn’t too rich. The strawberries then cut through all the sweetness with their fresh fruitiness.
I love it and wanted to make it in a pie version when I was in Poland. However, it was winter and about zero degrees and there were no strawberries to be found, so I used a jar of raspberries that my uncle had preserved at the end of summer.
Oh, and I used packet custard (the powdered version you cook with milk) in this recipe, because I am lazy. But if you want to make custard from scratch, then feel free.
It was also really grey and wintery in Poland, and it got dark at 3:30 every afternoon, so photographing these was difficult! The pictures don’t do them justice – these pies were fantastic. I ate them for breakfast.
For the pastry
1 2/3 cups plain flour
2/3 cup icing sugar
2 tsp vanilla sugar
1/2 tsp salt
125g cold unsalted butter, cubed
2 egg yolks
For the filling
1 jar Nutella (you won’t need the whole thing)
250ml jar of raspberry preserves, or fresh or frozen raspberries
1 tsp cornflour
1 cup custard
If you are using raspberry preserves, drain them well. If you are using frozen raspberries, defrost them first and drain them well. Mix 1 teaspoon of cornflour into either the preserves or frozen raspberries.
To make the pastry, combine the flour, icing sugar, vanilla sugar and salt in a large bowl. Using your fingertips, crumble in the butter until the mixture resembles coarse breadcrumbs.
Add the egg yolks and bring the mixture together, kneading lightly, to form a dough. If it is still a little dry you can add 1-2 teaspoons of cold water.
Take a third of the dough, and form it into a disc. Wrap it in plastic wrap and refrigerate. Form the remaining two-thirds of the dough into another disc, wrap in plastic wrap and refrigerate for at least 2 hours.
When you are ready to bake, preheat the oven to 180 C and grease a 12-hole muffin tin.
On a lightly floured surface, roll out the large disc of dough until it is about 3mm (1/8 inch) thick. Use a large upside-down glass or cookie cutter (about 10cm in diameter) to cut out 12 large circles.
Line the muffin pans with the circles of dough. Fill each pastry case with 2 tablespoons of custard, 1 tablespoon of Nutella, a few raspberries and then a little more custard.
Place the smaller pastry circles over the filled pies. Pres down around the edges and cut three little openings into the top of each pie.