Hazelnut Spread filled Breakfast Pastries

Instructions

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1. - In a large bowl, stir together flour and salt. Using a food processor or a fork, cut butter into flour until it mixture resembles cornmeal. Add 8 tablespoons cold water; combine until mixture holds together in large clumps. If needed, add additional water, one tablespoon at a time, if the dough is dry. Divide and form dough into two flat discs. Cover tightly with plastic wrap and refrigerate at least 1 hour or until firm.
2. - Preheat oven to 400°F. Prepare cookie sheets with parchment paper.
3. - In a small bowl, beat the egg with 2 tablespoons water until well combined.
4. - On a lightly floured surface, roll pastry to about 1/8 in. thick. Using a 4 in. round cutter, cut dough into circles. Use leftover dough to reroll as necessary and cut additional pieces, totaling 20-24 circles.
5. - Place dough circles 2 inches apart onto the prepared cookie sheet. Brush the edges of the dough with the egg mixture. Spoon 1 heaping tablespoon of hazelnut cocoa spread on top of each round. Place the second dough circle on top and use a fork to seal the edges.
6. - Brush the top of each pie with the egg mixture. Using a knife, cut a small slit in top or poke with a fork to vent.
7. - Bake 25-27 minutes or until crust is golden brown.
8. - For glaze, in a small bowl, whisk together powdered sugar and milk. Pipe or spoon onto pies. Top with sprinkles, if desired. Serve warm or at room temperature.
9. -

   Raspberry Version

   Use 2-1/2 to 3-inch square or round cutters.

   In place of the hazelnut cocoa spread, mix 1/2 cup seedless red raspberry jam and 1 tablespoon cornstarch until smooth.

   Proceed as directed above, using about 1-1/2 teaspoons of the raspberry filling inside each pastry.

   Seal with a fork, vent and brush with egg mixture.

   Bake 20 to 22 minutes or until crust is golden brown.

   To decorate, use Wilton Pink Icing Color to tint glaze to desired shade. Decorate with sprinkles, if desired.

   Makes about 14-16 pies.