This baked Nutella gujiya is the best dessert for Holi. They have a crispy and flaky texture and are filled with an irresistible Nutella-nuts filling. Trust me, they are better than store-bought gujiyas. So this year make these Nutella filled gujiyas at home and celebrate Holi with your loved ones.
With Holi just around the corner, I thought about sharing a gujiya recipe with you all. But I didn’t want to make the traditional gujiya. I wanted it to be a little unique and fun. I wanted to make a gujiya without mawa and without deep frying them. So I came up with this baked Nutella gujiya recipe. Believe me guys these gujiyas are so tasty. It is just impossible to stop yourself from devouring them in seconds.
To make these gujiyas at home you won’t be needing any mould/sancha. These gujiyas are made without khoya/mawa, suji, ghee, coconut, sugar syrup or chashni. And the dough which I used in this recipe is basically a hand pie dough. It is made with all-purpose flour, sugar, butter and water. And I have baked them in an OTG but you can also bake them in a convection microwave.
These baked gujiya are made with an all-butter pie crust. It gives them a beautiful buttery and flaky texture. They are filled with Nutella and a blend of chopped nuts. The top of all the gujiyas is brushed with milk which gives a lovely golden colour and is also sprinkled with caster/superfine sugar.
These baked gujiyas can be prepared in advance. You can make the dough and refrigerate it for 2-3 days. Then whenever you want to make the gujiyas, take the dough out of the refrigerator, keep it undisturbed for around 5 minutes. After that, you can start making them.
So if you want to know how to make baked Nutella gujiya at home then follow this step by step recipe and video.
Watch the Baked Nutella Gujiya recipe video here:
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Prep Time: 1 hr | Cook Time: 20 min | Total Time: 1 hr 20 min
Refrigerating Time: 1 hr 30 min
Serves: 10-15 baked Nutella gujiyas
Ingredients:
2 ½ cup all-purpose flour
2 tsp icing or powdered sugar
226g salted butter, frozen
7-8 tbsp ice water
10-15 tbsp Nutella
½ cup chopped nuts, almonds, cashews and pistachios
All-purpose flour, for dusting
Caster sugar, for sprinkling
Milk, for sealing and brushing the gujiyas
Things you’ll need:
Grater, to grate the frozen butter
3-inch cookie cutter or bowl
Cling or plastic wrap
Fork, to crimp the edges
Note: I have baked these gujiyas in an OTG. It took around 20 minutes to bake 1 batch (5 gujiyas). If you are using a different oven or baking technique then the time may differ. So I will suggest you always keep an eye on them while they are baking.
Directions:
To make the gujiya dough:
Take frozen butter and with the help of a grater, grate it over a plate or bowl. After that place the plate in the freezer. It will ensure the butter remains chilled.
Take a large bowl, add all-purpose flour and icing/powdered sugar. Give them a good mix.
Note: If you are using unsalted butter, then along with sugar add a pinch of salt in the flour.
Then take the butter out of the freezer, add it to the flour mixture in small batches and mix it as you go. Make sure there are no large clumps of butter in the flour.
Here I have mixed it with the help of a whisk and spatula. You can also use a fork if you like. Just don’t use your fingers to mix it because the warmth of your fingers can melt the butter. And that is not good for the dough.
After that pour ice water into the flour and butter mixture. Again pour the water in small qualities, like a tablespoon at a time. Using a spatula, mix it well. Avoid pouring too much water.
The mixture/dough should be shaggy. “What’s a shaggy dough?” you may ask. It basically means that the dough should be well mixed but still have a few lumps. You don’t have to knead this dough. Just make sure all the dry flour has absorbed and the dough looks uneven (lumpy).
To check if the dough is ready, take a little flour mixture in your palm and squeeze it. If it holds together and there is no dry flour on your palm then the dough is ready.
Place a silicone rolling mat over the kitchen counter. Line it with cling/plastic wrap. It’s okay if you don’t have a rolling mat. It’s not a necessity. You can directly place the cling wrap on the counter.
Then pour half of the flour mixture over the cling wrap. With the help of the wrap, bring the dough together by compressing it from all the sides. To know more, watch the recipe video.
At this point, the dough may look uneven and a little crumbly around the sides.
Once the dough comes together, wrap it with the same plastic and pat it.
Then flip the wrapped dough so that the seam side is facing down. With the help of a rolling pin, gently roll the dough inside the wrap. This will help in compressing the dough and making it more cohesive.
Keep the dough in the refrigerator for at least 1 hour. Then pour the remaining flour mixture on another cling wrap. Compress it in the same manner. Wrap it and place it in the refrigerator as well.
Note: You should refrigerate the dough for at least 1 hour and you can store it in the refrigerator for up to 3 days.
Then take one dough out of the refrigerator and place it over the kitchen counter. Let it stay undisturbed for around 5 minutes. This will help the dough to warm up a little and will roll easily.
To make the baked gujiya:
Unwrap the dough. Lightly dust the rolling mat/counter, rolling pin and the dough with flour. But don’t add too much flour as it can make the dough dry.
Then start rolling the dough, it may be a little tough to roll at first but keep rolling it. Roll it out into an 11-12 inch circle. It should be around 1/4th inch thick.
Make sure you are dusting it with a little flour as you are rolling it. It should not stick to the mat and keep rotating it.
It may crack around the edges. But don’t worry, just pinch the crack and continue rolling it. Try to roll it evenly.
Dip a circular cookie cutter or bowl in flour and cut the rolled dough into small circles. Remove the circles. Gather the scraps and form a ball. Wrap it with cling film. Place it in the refrigerator. You can re-roll it later on.
Pour 1 tablespoon of Nutella at the centre of each circle. Then top them with chopped nuts. Here I have used almonds, cashews and pistachios.
Apply milk around the edges of all the circles. Fold one side over the other, creating a semi-circle. Seal the edges nicely with your fingers and ensure there are no cracks. Make the rest of the gujiyas in the same manner.
Crimp the edges with a fork. Cut a few slits on the gujiyas.
Place the gujiyas over the baking tray and brush them with milk. Sprinkle caster sugar over them.
After this, you can bake them right away. But I will suggest you place them in the refrigerator for at least 15 minutes so that the gujiyas may firm up a little.
Note: Make sure the gujiya dough remains cold throughout this entire process. If it becomes warm or the butter in the dough starts melting (becomes oily) then place it in the refrigerator for a few minutes. Now the weather also plays a role in this. If you are making these gujiyas in a hot and humid environment then the butter in the dough will melt faster.
So while the gujiyas a chilling in the refrigerator, preheat the oven and take the scrap dough and second dough out of the refrigerator. Make the rest of the gujiyas in the same manner. Place them in the refrigerator as well.
Take the first batch out, place it in the oven. Bake at 200-degree Celsius for 20-25 minutes or until they become golden in colour. Bake the rest of the gujiyas in the same manner.
Note: If you are not baking in a convection oven then rotate the baking tray halfway through the baking. This will ensure all the gujiya get an even colour.
Once they become golden in colour, take them out and place them on the kitchen counter to cool down a little.
Baked Nutella gujiya is ready to serve. Happy Holi!
Baked Nutella Gujiya | Holi Special Recipes
Sneha Paul
This baked Nutella gujiya is the best dessert for Holi. They have a crispy and flaky texture and are filled with an irresistible Nutella-nuts filling. Trust me, they are better than store-bought gujiyas.
Take frozen butter and with the help of a grater, grate it over a plate or bowl. After that place the plate in the freezer. It will ensure the butter remains chilled.
Take a large bowl, add all-purpose flour and icing/powdered sugar. Give them a good mix.
Note: If you are using unsalted butter, then along with sugar add a pinch of salt in the flour.
Then take the butter out of the freezer, add it to the flour mixture in small batches and mix it as you go. Make sure there are no large clumps of butter in the flour.
Here I have mixed it with the help of a whisk and spatula. You can also use a fork if you like. Just don’t use your fingers to mix it because the warmth of your fingers can melt the butter. And that is not good for the dough.
After that pour ice water into the flour and butter mixture. Again pour the water in small qualities, like a tablespoon at a time. Using a spatula, mix it well. Avoid pouring too much water.
The mixture/dough should be shaggy. “What’s a shaggy dough?” you may ask. It basically means that the dough should be well mixed but still have a few lumps. You don’t have to knead this dough. Just make sure all the dry flour has absorbed and the dough looks uneven (lumpy).
To check if the dough is ready, take a little flour mixture in your palm and squeeze it. If it holds together and there is no dry flour on your palm then the dough is ready.
Place a silicone rolling mat over the kitchen counter. Line it with cling/plastic wrap. It’s okay if you don’t have a rolling mat. It’s not a necessity. You can directly place the cling wrap on the counter.
Then pour half of the flour mixture over the cling wrap. With the help of the wrap, bring the dough together by compressing it from all the sides. To know more, watch the recipe video.
At this point, the dough may look uneven and a little crumbly around the sides.
Once the dough comes together, wrap it with the same plastic and pat it.
Then flip the wrapped dough so that the seam side is facing down. With the help of a rolling pin, gently roll the dough inside the wrap. This will help in compressing the dough and making it more cohesive.
Keep the dough in the refrigerator for at least 1 hour. Then pour the remaining flour mixture on another cling wrap. Compress it in the same manner. Wrap it and place it in the refrigerator as well.
Note: You should refrigerate the dough for at least 1 hour and you can store it in the refrigerator for up to 3 days.
Then take one dough out of the refrigerator and place it over the kitchen counter. Let it stay undisturbed for around 5 minutes. This will help the dough to warm up a little and will roll easily.
To make the baked gujiya:
Unwrap the dough. Lightly dust the rolling mat/counter, rolling pin and the dough with flour. But don’t add too much flour as it can make the dough dry.
Then start rolling the dough, it may be a little tough to roll at first but keep rolling it. Roll it out into an 11-12 inch circle. It should be around 1/4th inch thick.
Make sure you are dusting it with a little flour as you are rolling it. It should not stick to the mat and keep rotating it.
It may crack around the edges. But don’t worry, just pinch the crack and continue rolling it. Try to roll it evenly.
Dip a circular cookie cutter or bowl in flour and cut the rolled dough into small circles. Remove the circles. Gather the scraps and form a ball. Wrap it with cling film. Place it in the refrigerator. You can re-roll it later on.
Pour 1 tablespoon of Nutella at the centre of each circle. Then top them with chopped nuts. Here I have used almonds, cashews and pistachios.
Apply milk around the edges of all the circles. Fold one side over the other, creating a semi-circle. Seal the edges nicely with your fingers and ensure there are no cracks. Make the rest of the gujiyas in the same manner.
Crimp the edges with a fork. Cut a few slits on the gujiyas.
Place the gujiyas over the baking tray and brush them with milk. Sprinkle castor sugar over them.
After this, you can bake them right away. But I will suggest you place them in the refrigerator for at least 15 minutes so that the gujiyas may firm up a little.
Note: Make sure the gujiya dough remains cold throughout this entire process. If it becomes warm or the butter in the dough starts melting (becomes oily) then place it in the refrigerator for a few minutes. Now the weather also plays a role in this. If you are making these gujiyas in a hot and humid environment then the butter in the dough will melt faster.
So while the gujiyas a chilling in the refrigerator, preheat the oven and take the scrap dough and second dough out of the refrigerator. Make the rest of the gujiyas in the same manner. Place them in the refrigerator as well.
Take the first batch out, place it in the oven. Bake at 200-degree Celsius for 20-25 minutes or until they become golden in colour. Bake the rest of the gujiyas in the same manner.
Note: If you are not baking in a convection oven then rotate the baking tray halfway through the baking. This will ensure all the gujiya get an even colour.
Once they become golden in colour, take them out and place them on the kitchen counter to cool down a little.
Baked Nutella gujiya is ready to serve. Happy Holi!
Notes
I have baked these gujiyas in an OTG. It took around 20 minutes to bake 1 batch (5 gujiyas). If you are using a different oven or baking technique then the time may differ. So I will suggest you always keep an eye on them while they are baking.
Refrigerating time is not included in total time.
Keyword baked gujiya recipe, gujiya recipe without khoya/mawa
If you do try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.
