Petite Nutella Pochettes

Petite Nutella Pochettes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    pouchettes


Ingredients

  • 1

    cup (2 sticks) butter, at room temperature

  • 8

    ounces cream cheese, at room temperature

  • 2

    cups flour

  • ¼

    cup plus 2 tablespoons chocolate-hazelnut spread (recommended: Nutella)

  • Water, as needed

  • ½

    cup confectioners' sugar

  • Special equipment: 3-inch fluted biscuit cutter

Directions

In a medium bowl, using a hand mixer, cream the butter and cream cheese together until light and creamy. Add the flour slowly until the dough forms. Do not over-mix! Shape the dough into a ball and cover. Let the dough rest in the refrigerator for 30 minutes. Preheat the oven to 375 degrees F. On a lightly-floured surface, using a lightly-floured rolling pin, roll out the dough to 1/8-inch thickness. Using a 3-inch fluted biscuit cutter, cut out as many circles as you can. Form the scraps into a ball and reroll to make more circles. Fill each dough circle with a small spoonful of the chocolate-hazelnut spread. Dip your finger in tap water and spread on the edge of half the circle to help create a seal. Fold the dough over to create a crescent. Bake until golden, about 15 minutes. Cool, then sift the confectioners' sugar on top and serve.


Nutrition

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