Mini Cookies and Cream Hazelnut Pies
Try this Mini Cookies and Cream Hazelnut Pies recipe, or contribute your own.
Try this Mini Cookies and Cream Hazelnut Pies recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat oven to 450 degrees F.
- Roll out pie crust on a clean surface and use a 3 inch round (or flower shape) cookie cutter to cut out 12 mini crusts from each round, making 24 total pie crusts.
- Drape the pie crusts over the back side of a mini muffin tin, space them out so they do not touch.
- Bake the crusts for 8 to 10 minutes or until golden brown.
- Let cool slightly on the muffin tin before carefully removing to cool completely.
- Fill each pie crust with a teaspoon of Jif's Cookies 'n Cream Hazelnut Spread, followed by a dollop of Cool Whip and a mini Oreo cookie.
- Keep chilled until ready to serve.
Prepared pie crust provides the structural foundation for these miniature handheld pastries, cutting down hours of labor while delivering reliable flaky layers when baked at high heat. Working efficiently with chilled dough prevents the fat from melting prematurely into the counter, ensuring that the butter or oil pockets produce steam and create the desired crispness. Paying close attention to oven dynamics and assembly timing transforms commercially packaged components into polished bite-sized desserts.
- Bake the inverted rounds on the exterior of a mini muffin tin at 450 degrees Fahrenheit for precisely 8 to 10 minutes, watching for a distinct golden-brown edge that signals proper starch gelatinization and protein setting.
- Store unfilled baked pastry cups in an airtight container at room temperature for up to two days, or freeze them for up to one month before crisping them back up in a warm oven for three minutes.
- Avoid filling the pastry shells too far in advance of serving, because moisture from the whipped topping will migrate into the baked crust and compromise its crisp texture within hours.
- Control the temperature of the hazelnut spread by keeping it at room temperature during piping, ensuring it flows smoothly from a spoon without tearing the delicate, crumbly base.
Proper refrigeration after final assembly sets the dairy component and stabilizes the chocolate garnish. Keeping these pastries chilled until the exact moment of service preserves the structural integrity of every individual element.
