These coffee hazelnut pastry bars are buttery, nutty, and dangerously addictive. Each bite delivers a perfect balance of espresso kick and toasted hazelnut crunch. The flaky layers hold together a rich, coffee-infused filling that tastes like it belongs in an overpriced bakery. But why pay extra when you can make these beauties at home and hoard them? Perfect for brunch, dessert, or stress-eating straight from the pan. Just don’t expect them to last long. One bite, and suddenly, portion control is a joke.
Coffee Hazelnut Pastry Bars
Flaky pastry bars infused with coffee and hazelnuts, perfect for dessert or breakfast rebellion.
Ingredients
- For the Pastry Bars:
- 2 cups all-purpose flour
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- 1 egg yolk
- ½ tsp salt
- ½ cup strong brewed coffee
- ½ cup chopped hazelnuts
- For the Coffee Filling:
- ½ cup heavy cream
- ¼ cup brown sugar
- 2 tbsp espresso powder
- ½ tsp vanilla extract
Instructions
- Preheat Oven – Set to 350°F (175°C). Line a baking dish with parchment paper.
- Mix Dry Ingredients – In a bowl, whisk flour and salt together.
- Cream Butter & Sugar – Beat butter and sugar until fluffy.
- Add Egg & Coffee – Mix in egg yolk and coffee until combined.
- Form Dough – Gradually fold in flour mixture. Stir in hazelnuts.
- Press into Pan – Spread the dough into prepared dish.
- Prepare Coffee Filling – Heat cream, brown sugar, and espresso powder in a saucepan. Simmer until thick.
- Spread Over Dough – Pour the coffee mixture over the pastry base.
- Bake the Bars – Bake for 30 minutes until golden.
- Cool & Slice – Let them cool before cutting into perfect bars.
Notes
Nutritional Information (Per Serving)
- Calories: 280
- Total Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
Vitamins & Minerals (Per Serving)
- Iron: 6%
- Calcium: 3%
- Potassium: 5%
- Vitamin B6: 2%
- Magnesium: 4%
Tips for the Best Pastry Bars
- Use fresh coffee for bold flavor.
- Toast the hazelnuts for extra crunch.
- Chill before slicing for clean edges.
- Pair with espresso—because more coffee is always a good idea.
