Petite Nutella Pochettes
Serves: 2
Clarabelle Lynch
1 January 1970
Based on User reviews:
51
Spice
51
Sweetness
51
Sourness
35
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 cups
Flour1 cup
Sugar (confectioners')Directions:
1
Watch how to make this recipe
2
Special equipment: 3-inch fluted biscuit cutter In a medium bowl, using a hand mixer, cream the butter and cream cheese together until light and creamy
3
Add the flour slowly until the dough forms
4
Do not over-mix! Shape the dough into a ball and cover
5
Let the dough rest in the refrigerator for 30 minutes
6
Preheat the oven to 375 degrees F
7
On a lightly-floured surface, using a lightly-floured rolling pin, roll out the dough to 1/8-inch thickness
8
Using a 3-inch fluted biscuit cutter, cut out as many circles as you can
9
Form the scraps into a ball and reroll to make more circles
10
Fill each dough circle with a small spoonful of the chocolate-hazelnut spread
11
Dip your finger in tap water and spread on the edge of half the circle to help create a seal
12
Fold the dough over to create a crescent
13
Bake until golden, about 15 minutes
14
Cool, then sift the confectioners' sugar on top and serve