The holidays aren’t the same without 400 commercials for these (admittedly addictive) candies.
And the flavors and textures translate perfectly into a tasty pie.
A buttered and sugared phyllo crust emulates the crisp wafer of the truffle; a thin layer of milk chocolate-hazelnut gianduja is spread inside, imitating the chocolatey cream; and it's finished with a milk chocolate glaze and plenty of toasted hazelnuts for that signature crunch.
Whether you're making Ferrero Rocher-Style Pie or not, phyllo dough crust is a great solution if you're scared of (or fed up with) traditional pie dough. It's guaranteed to be flaky and crispy, and the more
messed up layered you make it, the more beautiful it will look
Makes one 9-inch pie
8 sheets phyllo dough
6 tablespoons unsalted butter, melted
1/4 cup sugar
11 ounces hazelnut paste
4 1/2 ounces milk chocolate, chopped and melted
1 teaspoon vanilla extract
1/3 cup heavy cream
1 tablespoon corn syrup
1 tablespoon unsalted butter
6 ounces milk chocolate, chopped
1 1/2 cups toasted whole hazelnuts
See the full recipe (and save and print it) here.