Nutella Mezza Lune

To make the pastry, mix together the flour, salt and sugar. Cut the shortening up into pieces and use a pastry cutter to work the shortening into the flour until the mixture is in pea-sized pieces. Mix together the water, egg, and vinegar in a cup. Add the egg mixture into the flour and mix until it is just combined. Form it into a ball and wrap in plastic wrap. Place in the refrigerator for one hour.

Mix together the ricotta, Nutella, orange, and egg until blended.

Preheat oven to 350 degrees F. On a lightly floured surface, roll out half of the dough until it is about 1/8th of an inch thick. Use a coffee cup and cut out as many circles as you can from the dough. Place a tablespoon of filling in the center of each circle and fold the circle over to form a half circle. Use the tines of a fork to seal each pastry closed. Press enough that the dough is sealed well or the pastries may open as they are baked.

Bake for about 15 to 20 minutes or until light brown. Allow the pastries to cool and then lightly dust with powdered sugar before serving.

Note: This recipe makes enough dough for two pies so you will have lots left over to make a pie.

I really am not terribly fond of the traditional butter pastry dough, but my recipe is much more forgiving. As long as you follow the basic principles, you will have a great, flaky pastry crust every time! Of course, feel free to use your own pastry dough recipe, or if you really want to simplify things, you could use a prepared store-bought dough. I won’t tell, I promise!