Baked Strawberry & Chocolate Hazelnut Spread...

On a lightly floured surface, roll half of Hand Pie Dough into a ⅛-inch-thick circle. Cut 10 to 12 (4½x3-inch) rectangles, rerolling scraps once. Roll remaining Hand Pie Dough into a ⅛-inch-thick circle. Cut 10 to 12 (4×2½-inch) rectangles, rerolling scraps once.

In a small bowl, stir together strawberries, jam, and flour.

On a parchment paper-lined baking sheet, place smaller rectangles 1 inch apart. Spread 1 tablespoon (18 grams) chocolate hazelnut spread on each, leaving a ½-inch border around edges. Top with 1 tablespoon (21 grams) strawberry mixture.

In a small bowl, whisk together egg and 2 tablespoons (30 grams) water. Brush edges of smaller rectangles with egg wash, and top with a larger rectangle, press edges firmly to seal; press edges with the tines of a fork. Freeze for 30 minutes, or refrigerate for 1 hour.

Preheat oven to 425°F (220°C).

Brush top of dough with egg wash. Using the tip of a paring knife, make 3 small slits in top of dough.

Bake until crust is golden brown, 15 to17 minutes. Transfer to a baking sheet, and let cool slightly. Serve warm or at room temperature.

In the work bowl of a food processor, place flour and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly and butter is pea-size, 12 to15 pulses.

In a small bowl, combine ½ cup (120 grams) cold water and vinegar. With processor running, add vinegar mixture to flour mixture in a slow, steady stream just until dough comes together. (Mixture will look crumbly, but it should stick together when squeezed between your fingers).

Turn out dough. Divide in half, and shape each half into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 2 hours. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.