Nutella Breakfast Pastries

By Carolanne

Ingredients

• 1 1/2 cups flour plus more as needed
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces, chilled
• 1/4 cup cold water
• 1/2 cup Nutella
• 1 large egg
• 2 tablespoons whole milk
• 3 tablespoons raw sugar
• 1/2 cup bittersweet chocolate chips

Details

Adapted from jsonline.com

Preparation

Step 1

Line a baking sheet pan with parchment paper.

In bowl of a food processor, place flour, sugar and salt. Pulse to combine. With processor running, add butter pieces through feed tube, a piece at a time. Add water to create a firm but slightly moist dough. It dough is too wet, add a little more flour.

Wrap dough in plastic wrap. Refrigerate 15 minutes. Using a piece of cardboard or parchment paper, cut a 2½-by-5-inch rectangular template. Preheat oven to 425 degrees.

On a lightly floured work surface, roll out dough to ⅛-inch thickness. Using template, cut 10 rectangles. Dough scraps can be rerolled to get the amount of rectangles needed.

Spread Nutella on five of the pastry rectangles, keeping ¼ inch on each side free of filling. Combine egg and milk. Using a pastry brush, put egg wash on all four edges of the rectangles spread with Nutella. Top with remaining pastry pieces. Use fork to crimp edges together.

Place pastries on prepared pan. Brush tops with egg wash. Sprinkle tops with raw sugar.

Bake in preheated oven 12 to 14 minutes, or until tops are lightly browned. While they bake, place chocolate chips in a microwave-safe bowl. Microwave in 15-second intervals, stirring between, until melted.

Remove pastries from oven. Drizzle with melted chocolate.