Petite Nutella Pochettes

2FrenchCats's Note:

This recipe is from Melissa d'Arabian from the Food Network. I made these for my niece who is away at college and is a huge Nutella lover. After the pochettes had cooled, I rolled them in confectioner's sugar. My niece loved them.

• Total Time: 1 hrs 20 mins
• Prep Time: 1 hrs
• Cook Time: 20 mins

Ingredients:

Yield: 32 pochettes

• 1 cup butter, at room temperature
• 8 ounces cream cheese, at room temperature
• 2 cups flour
• 1/4 cup nutella, plus
• 2 tablespoons nutella
• 1/2-1 cup confectioners' sugar
• water, as needed

Directions:

1. 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.
2. Preheat the oven to 375 degrees F.
3. 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.
4. Fill each dough circle with a small spoonful of Nutella. 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 20 minutes. Cool, then sift the confectioners' sugar on top and serve.