Petite Nutella Pochettes
- Ready In:
- 1hr 20mins
- Ingredients:
- 7
- Yields:
-
32 pochettes
ingredients
- 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
- 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 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.
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