NUTELLA & BANANA POCKETS
Who knew you could use pizza dough to make dessert? Whether you use store-bought dough or make it from scratch, these sweet stuffed buns are a guaranteed crowd-pleaser.
Provided by Martha Stewart
Categories Vegetarian Recipes
Time 50m
Yield Makes 8
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Dust surface lightly with flour. Divide dough into 8 balls; roll into 4-inch rounds. Transfer to a rimmed baking sheet. Let stand, draped with plastic, in a warm place until they double in size, about 30 minutes.
- Lightly brush with egg. Bake until golden, about 8 minutes. Let cool slightly. Use a knife to slice pita-like pockets; stuff each with 1 tablespoon Nutella and 4 slices banana. Serve immediately.
STRAWBERRY-NUTELLA® CRESCENT POCKETS
These crescent pockets are easy to make and are a perfect snack. Please do NOT be tempted to use strawberry jam, or you'll have a super mess!
Provided by thedailygourmet
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil and spray with nonstick spray.
- Roll out and separate crescent dough on a clean work surface. Place chocolate-hazelnut spread in a small resealable bag, seal, and snip off 1 corner.
- Use a zig-zag motion to pipe the chocolate-hazelnut spread onto 4 crescent triangles, leaving a 1/4-inch edge of dough visible. Place equal amounts of sliced strawberries on top.
- Cut slits in the remaining 4 triangles to allow for venting. Place vented triangles on top of the strawberry-chocolate crescents and crimp along the edges.
- Bake in the preheated oven until puffed up and golden, about 14 minutes. Allow to cool for 5 minutes before serving.
Nutrition Facts : Calories 306.4 calories, Carbohydrate 32.9 g, Fat 16.6 g, Fiber 0.4 g, Protein 5.1 g, SaturatedFat 3.5 g, Sodium 455.2 mg, Sugar 13.4 g
BANANA NUTELLA® BITES
A quick and easy dessert made with puff pastry filled with Nutella® and bananas. Top it with a creamy cream cheese topping and you have a taste to die for.
Provided by shazzieau
Categories Desserts
Time 40m
Yield 48
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease two 24-count mini-muffin tins with cooking spray.
- Cut each puff pastry sheet into quarters. Cut each quarter into 4 square pieces. Fill each mini-muffin cup with 1 puff pastry square.
- Spread 1 teaspoon chocolate-hazelnut spread over each pastry square. Place 3 banana slices on top.
- Bake in the preheated oven until golden brown, 15 to 18 minutes.. Transfer to a wire rack to cool completely.
- Beat cream cheese in a bowl with an electric mixer until smooth, about 2 minutes. Add heavy cream, sugar, and vanilla extract; beat until frosting is thick and creamy.
- Pipe or spoon cream cheese frosting on over banana slices.
Nutrition Facts : Calories 148 calories, Carbohydrate 12.9 g, Cholesterol 10.2 mg, Fat 10.2 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 3.4 g, Sodium 51.6 mg, Sugar 4.9 g
EASY NUTELLA POCKETS
I have fond memories of Nutella growing up (me, not the Nutella) and came up with this quick dessert to satisfy a craving. Fair warning: one isn't enough.
Provided by Air Force Wife
Categories Dessert
Time 32m
Yield 18-24 pockets
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Line a cookie sheet with parchment paper; set aside.
- Beat egg and 2 T. water together; set aside.
- Unfold one sheet of puff pastry, keeping the other sheet covered. Cut into 9-12 squares, depending on the size you wish to make.
- Place 2 t. Nutella in the middle of each square; fold over to form a triangle. Press down the edges with a fork to seal, using a bit of water to moisten the edges so they stick together.
- Brush each pocket with the egg mixture and place on the paper-lined cookie sheet.
- Sprinkle each pocket generously with sugar.
- Repeat with the second puff pastry sheet, placing them on a separate cookie sheet.
- Bake for 9-12 minutes or until puffy and golden brown. The Nutella gets very hot, so let them sit for a few minutes before serving. Yum.
Nutrition Facts : Calories 243.3, Fat 15.6, SaturatedFat 7.4, Cholesterol 10.3, Sodium 78.7, Carbohydrate 22.6, Fiber 1.3, Sugar 9.1, Protein 3.2
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NUTELLA BANANA POCKETS RECIPE | MYRECIPES
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- Lightly flour a pastry board and rolling pin. Remove dough from package and divide into 3 rectangles. Seal perforated triangles together, pinching them as necessary. Then roll each rectangle until it is 9 by 7 inches. Cut each rectangle in half crosswise to make 6 smaller rectangles.
- Spread 1 heaping Tbsp. Nutella, leaving at least a 1/2-inch border, on one half of each rectangle. Place banana slices on top of Nutella, overlapping them slightly, about 10 slices per pocket. Fold dough over bananas and press down on edges of dough to seal. Brush reserved egg wash around edges with a pastry brush and gently fold rim of each pocket into itself to give it a good seal (forming a shape like a calzone or empanada).
- Place pockets onto an ungreased baking sheet and sprinkle with sugar. Bake at 350°F until golden brown, about 20 minutes.
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