Nutella Toast Pies Recipe

This Nutella Toast Pies Recipe transforms simple bread into golden, crispy chocolate hand pies in just 15 minutes. Easy prep, kid-friendly, and absolutely delicious!

Nutella Toast Pies Recipe — that’s what you’re here for, right? Hey there, I’m Claire Whitmore, a pastry whisperer from Asheville, NC, where butter totally counts as self-care and Nutella is basically a love language.

This easy nutella toast pies recipe is my go-to when I need something sweet, impressive, and ridiculously simple — we’re talking soft bread, chocolate spread, a quick egg wash, and 15 minutes from start to finish.

These nutella hand pies are the perfect mashup of toaster pastries and homemade love — crispy golden edges, warm melty Nutella center, and zero judgment if you sneak one straight from the oven.

Little Snapshot: What This Recipe Delivers

This Nutella Toast Pies Recipe gives you golden, crispy chocolate hand pies using just 4 ingredients and 15 minutes of your time. Perfect for busy mornings, after-school snacks, or whenever you need a no-fuss dessert that looks fancy but couldn’t be easier.

Nutritional Peek

Here’s what you’re getting per Nutella Toast Pie — because sometimes it’s nice to know, and sometimes you just wanna eat the pie. Either way, I support you.

Nutrient	Amount per serving
Calories	245 kcal
Protein	6 g
Carbohydrates	32 g
Fat	10 g
Fiber	2 g
Sugar	12 g

Nutella Toast Pies Recipe Ingredients

When you’re making easy nutella toast pies, ingredient quality matters — but so does convenience. You need bread that’s soft enough to press and fold without cracking (white or brioche work beautifully), a good chocolate spread (Nutella’s the classic, but any brand you love is perfect), and an egg wash to give these pies that golden, bakery-worthy shine.

For the bread base, you’ll want slices that are fresh and pliable — day-old bread can crack when you fold it, so grab the good stuff.

For the chocolate filling, room-temperature Nutella spreads more easily and stays where you put it instead of tearing the bread. And for the egg wash, mixing the egg with a touch of milk helps it brush on smoothly and evenly.

Amount	Ingredient
2 slices	Soft bread, crusts removed (white or brioche works best — yes, fresh bread is key here)
2-3 tbsp	Nutella or any chocolate hazelnut spread (use the good stuff, you’ll taste the difference)
1 small	Egg for the egg wash
1 tsp	Milk to mix with the egg wash (makes it brush on like a dream)

Tools You’ll Actually Use

Here’s what you’ll need to make these nutella hand pies happen. Nothing fancy, just the basics you probably already have hanging around.

• Clean work surface or cutting board
• Spoon or your thumbs for pressing the bread
• Pastry brush for egg wash (or a folded paper towel works in a pinch)
• Fork for sealing the edges
• Small bowl or ramekin for mixing the egg wash
• Baking sheet lined with parchment paper

Step-by-Step Instructions

Alright, let’s make some Nutella Toast Pies Recipe magic happen. This is where it gets fun — and honestly, a little messy in the best way.

Step 1: Flatten the middle of the bread

Lay out your soft bread slices on a clean surface and remove the crusts if you haven’t already (save them for breadcrumbs or just snack on them — no judgment). Using your thumbs or the back of a spoon, press down gently but firmly on the middle of each bread slice, leaving about a 1cm border around the edges untouched.

This creates a little well for the Nutella and makes the bread pliable enough to fold without cracking. You’ll feel the bread compress and flatten out — that’s exactly what you want.

Step 2: Add the Nutella filling

Grab a spoon and scoop about 1-2 tablespoons of Nutella into the center of each flattened bread slice, right in that little well you just created.

Spread it gently but keep it away from the border — this is super important because if the Nutella gets on the edges, they won’t seal properly and you’ll end up with oozy (but still delicious) toast pies instead of neat little packages. Think of the border as your glue zone — keep it clean.

Step 3: Egg wash, fold, and seal the edges

In a small bowl or ramekin, whisk together the egg and milk until they’re completely combined and smooth — no streaks of white. Grab your pastry brush and lightly brush the egg wash over the clean border of each bread slice. Set aside the remaining egg wash for later — you’ll need it for the tops.

Now for the fun part: fold each bread slice in half over the Nutella, creating a half-moon shape. Press the edges together with your fingers and thumbs first to make sure they’re sticking, then grab a fork and firmly press down all along the sealed edge.

The fork tines create those pretty crimped lines and also lock in the filling so the Nutella stays put while cooking instead of oozing out. Don’t be shy with the pressure — you really want those edges sealed tight.

Step 4: Apply the egg wash

Using your pastry brush, lightly brush the remaining egg wash over the top and edges of each assembled toast pie. This is what gives them that gorgeous golden, crispy crust when they bake or cook — it’s basically edible insurance for a beautiful finish. Make sure you get into all the nooks and crannies along the fork-crimped edges.

Now pop them in the oven at 375°F (190°C) for about 5-7 minutes, or cook them in an air fryer at 350°F for 4-5 minutes, until they’re golden brown and your kitchen smells like a chocolate dream.

Claire’s Pro Tips & Gentle Guidance

Listen, I’ve made these nutella toast pies approximately a million times (give or take), and I’ve learned a few tricks along the way that’ll save you from the mistakes I made when I was figuring this recipe out.

First up: don’t skip the egg wash step, even if you’re in a rush. I know it feels like an extra thing, but it’s the difference between “homemade toast pie” and “actually looks like I know what I’m doing.” The egg wash is what gives you that golden, crispy, bakery-quality finish — without it, the bread just stays pale and soft.

Second: really seal those edges with the fork. The first time I made these, I was gentle with the fork press because I didn’t want to “damage” the bread, and guess what? Nutella explosion in the oven. Not cute. Press firmly all the way around to create a tight seal — the bread can handle it, I promise.

Third: use fresh, soft bread. Day-old or slightly stale bread will crack when you try to fold it, and you’ll end up with broken pies and a lot of frustration. If your bread’s a little firm, you can lightly steam it for 10 seconds or microwave it with a damp paper towel for 5 seconds to soften it up.

For more guidance on working with bread-based recipes and achieving the perfect texture, check out this expert resource on bread handling techniques — it’s been a game-changer for me.

Finally: don’t overfill. I know it’s tempting to pile on the Nutella (trust me, I get it), but too much filling means it’ll leak out during cooking and you’ll lose that beautiful sealed edge. Stick to 1-2 tablespoons per pie and you’ll be golden.

Quick Fixes for Nutella Toast Pies

Problem: The edges won’t seal / the Nutella keeps oozing out

Make sure your border is completely clean before you add the egg wash — even a tiny bit of Nutella on the edges will prevent them from sticking. Also, press firmly with the fork. If your bread is too dry, try lightly misting it with water before pressing.

Problem: The bread cracks when I fold it

Your bread’s probably too dry or stale. Use fresh, soft bread (brioche is especially forgiving), and press gently but thoroughly in the middle to make it pliable before folding. If you’re working with slightly older bread, microwave each slice with a damp paper towel for 5 seconds to soften it up.

Problem: The toast pies come out pale instead of golden

You either skipped the egg wash or didn’t apply enough. Brush a generous layer over the entire surface — don’t be shy. Also make sure your oven or air fryer is fully preheated before you pop them in.

Problem: The Nutella leaks out even though I sealed the edges

You probably overfilled them. Stick to 1-2 tablespoons of Nutella per pie, and keep it centered away from the border. Also double-check that you’re pressing firmly with the fork to create a tight seal all the way around.

Variations & Fun Twists

One of my favorite things about this Nutella Toast Pies Recipe is how incredibly versatile it is. Once you’ve mastered the basic version, you can get creative and make it your own.

Flavor swaps: Swap Nutella for peanut butter and jelly (hello, PB&J hand pies), cookie butter, raspberry jam, lemon curd, or even cream cheese with a drizzle of honey. Honestly, if it’s spreadable, it’ll probably work.

Seasonal twists: In the fall, try pumpkin butter or apple butter with a sprinkle of cinnamon sugar on top. During the holidays, use cranberry sauce or gingerbread spread. Spring and summer? Go for fresh strawberry jam or peach preserves.

Dietary modifications: For a vegan version, use dairy-free bread and swap the egg wash for a mixture of plant-based milk and a tiny bit of maple syrup (it creates a similar golden effect). For gluten-free, use your favorite GF bread — just make sure it’s soft and pliable.

Fancy presentation: Dust the finished pies with powdered sugar, drizzle with melted chocolate, or serve them with a scoop of vanilla ice cream and fresh berries for a legit dessert situation.

Serving, Storage & Reheating

These easy nutella toast pies are best served warm, right out of the oven when the Nutella’s all melty and the bread’s crispy-golden. If you actually have leftovers (which I doubt, but hey), let me help you out.

Storage: Let the pies cool completely, then store them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. They’ll lose some of their crispiness, but they’re still delicious.

Reheating: Pop them in a 350°F oven or air fryer for 3-4 minutes to re-crisp the edges and warm the filling. You can also microwave them for 15-20 seconds if you’re in a rush, but they won’t be as crispy (still tasty though).

No-Waste Kitchen Magic

Got leftover bread crusts from making these nutella hand pies? Don’t toss them! Blitz them in a food processor to make fresh breadcrumbs — store them in the freezer and use them for meatballs, casserole toppings, or crispy coatings.

If you’ve got extra Nutella (unlikely, but possible), swirl it into your morning oatmeal, spread it on banana slices for a quick snack, or melt it and drizzle over ice cream. You could also check out my Eggless Brownies Recipe for another chocolate fix that’s just as easy.

Day-old toast pies (if they last that long) can be crumbled over yogurt or ice cream for a fun texture contrast, or you can dice them up and turn them into a bread pudding situation with a little milk, eggs, and cinnamon.

Nutella Toast Pies Recipe FAQs

Cozy Closing

There you have it — the easiest, most delicious Nutella Toast Pies Recipe you’ll ever make. Honestly, these little beauties are proof that the best recipes don’t need to be complicated. A few simple ingredients, a little love, and 15 minutes later you’ve got something that tastes like you spent all day in the kitchen.

I’d love to see your spin on this Nutella Toast Pies Recipe! Drop a comment below with your photos or let me know what fillings you tried — I’m always looking for new flavor combos to test out.

And if you loved these, you might also enjoy my Dark Chocolate Sea Salt Nut Bars for another easy chocolate treat that’s totally crave-worthy.

I’m Claire Whitmore — a dessert daydreamer from Asheville, NC. For me, baking isn’t about perfect pastries — it’s about the joy of sharing something sweet (and maybe sneaking an extra toast pie while they’re still warm). Happy baking, friends!