Instructions

1. 1

   Add the flour, sugar and salt to a food processor and pulse a few times to evenly combine. Add the butter and shortening and pulse about 8 times, just enough to cut butter into smaller pieces. With the processor running, pour ice cold water down the feed tube and pulse until the dough begins to clump together.

2. 2

   Turn the dough onto a floured surface and gather into a ball. Divide into 2 even portions and flatten or roll each portion into an approximate 6-inch disc and wrap tightly with plastic wrap. Chill at least one hour in the refrigerator.

3. 3

   Line two baking sheets with parchment paper and set aside. Remove 1 disc of dough from the refrigerator and let rest 10 minutes to soften (keep the other disc in the refrigerator).

4. 4

   On a lightly floured cutting board, roll the dough into a rectangle larger than 9x12 inches in order to create nine 3x4 inch rectangles. Transfer these rectangles to a baking sheet and refrigerate.

5. 5

   Brush egg wash over the edges of the second set of rectangles, add Nutella down the center, and sprinkle with brown sugar and cinnamon.

6. 6

   Remove the other baking sheet from the refrigerator and brush all surfaces with egg wash. Place on top of the Nutella rectangles and seal the edges.

7. 7

   Freeze pastries for 30 minutes. When ready to bake, brush tops with egg wash and bake at 350°F for 25 to 30 minutes.

8. 8

   Let cool for 5 minutes, then transfer to wire rack. Whisk together glaze ingredients and spread on cooled pastries.