NUTELLA® CRESCENT ROLLS
Crescent rolls by themselves are quite tasty, but the addition of Nutella® boosts the average crescent to a level of a foodie frenzy.
Provided by thedailygourmet
Categories Bread Quick Bread Recipes
Time 20m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil sprayed with nonstick spray.
- Roll out and separate crescent dough on a work surface. Place chocolate-hazelnut spread in a small resealable bag and snip off one corner. Use a zig-zag motion to pipe chocolate-hazelnut spread onto each crescent. Roll up, starting at the larger edge. Place on the prepared baking sheet.
- Bake in the preheated oven until puffed up and lightly browned, about 14 minutes. Serve immediately.
Nutrition Facts : Calories 150.3 calories, Carbohydrate 15.8 g, Fat 8.3 g, Protein 2.5 g, SaturatedFat 1.7 g, Sodium 227.5 mg, Sugar 6.2 g
NUTELLA® ROLL UP
A delicious snack for anytime!
Provided by Amy Birkner Brown
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 5m
Yield 2
Number Of Ingredients 3
Steps:
- Put tortilla on plate and warm in microwave for about 10 seconds.
- Thinly spread chocolate hazelnut to all edges of the tortilla, covering completely. Place banana near an edge of the tortilla and roll tortilla around the banana. Cut into halves.
Nutrition Facts : Calories 317.3 calories, Carbohydrate 49 g, Fat 11.9 g, Fiber 2.4 g, Protein 5.5 g, SaturatedFat 1.7 g, Sodium 259.5 mg, Sugar 23.9 g
NUTELLA® ROLL
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a jellyroll pan with parchment paper.
- Beat eggs in a bowl with an electric mixer. Add salt and continue beating until eggs are light and fluffy, about 5 minutes. Add 1/2 cup sugar, 1 tablespoon at a time, and beat for an additional 5 minutes. Stir in oil and vanilla extract.
- Mix flour and baking powder together. Sift into the egg mixture a little at a time, folding in with a spatula. Spread batter onto the prepared baking sheet.
- Bake in the preheated oven until cake is lightly browned, 10 to 12 minutes.
- Lay a clean dish towel on a flat work surface and sprinkle dish towel with 2 teaspoons sugar. Invert sponge cake onto the dish towel and remove parchment paper. Roll up cake with the dish towel and allow to cool completely, about 1 hour.
- Carefully unroll sponge cake. Spread chocolate-hazelnut spread on top, leaving a little room on the edges. Carefully roll up and wrap with plastic wrap. Chill in the refrigerator for 2 hours. Cut into slices.
Nutrition Facts : Calories 253.3 calories, Carbohydrate 33 g, Cholesterol 40.9 mg, Fat 12.1 g, Fiber 0.3 g, Protein 4.1 g, SaturatedFat 1.7 g, Sodium 94.2 mg, Sugar 23.3 g
NUTELLA CINNAMON ROLLS
These jumbo Nutella cinnamon rolls will stand alone at your next brunch. Bursting with chocolate, hazelnut, espresso and cinnamon, they will please any palate and bring to mind your favorite coffee shop bakery. -Pam Ivbuls, Elkhorn, Nebraska
Provided by Taste of Home
Time 1h10m
Yield 8 servings.
Number Of Ingredients 24
Steps:
- In a large bowl, dissolve yeast in warm water. Add cream, milk, sugar, butter, Nutella, hazelnut syrup, salt, espresso powder and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Turn onto a lightly floured surface. Roll into a 20x16-in. rectangle. Combine filling ingredients until smooth. Spread over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Cut into 8 slices. Place in a greased or parchment-lined 13x9-in. baking pan. Cover and refrigerate overnight., Remove from refrigerator; cover and let rise in a warm place until almost doubled, about 45 minutes., Preheat oven to 350°. Bake until golden brown, 25-30 minutes. Meanwhile, combine confectioners' sugar, butter, buttermilk and hazelnut syrup until smooth. Drizzle over warm rolls. Sprinkle with hazelnuts if desired. Serve warm.
Nutrition Facts : Calories 616 calories, Fat 25g fat (9g saturated fat), Cholesterol 35mg cholesterol, Sodium 407mg sodium, Carbohydrate 89g carbohydrate (37g sugars, Fiber 4g fiber), Protein 12g protein.
NUTELLA ROLLS
I just made these the other day. They were so incredibly easy. Only 4 ingredients! I loved them. So different. And right out the oven ... they taste like a fabulous French pastry. At least in my imagination ... seeing as I've never actually tried a French pastry right out of the oven.
Provided by Monica
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Spread out a crescent roll triangle.
- Drop a dollop, about 1 or 2 teaspoons, in the middle .
- Add a slice of banana if that's what you choose.
- Wrap the banana and Nutella in the pastry dough pinching the edges together. And then I kind of swirl the dough on the top.
- Sprinkle with powdered sugar.
- Bake in 375 degree F oven for 15 minutes, or whenever they are golden and look baked.
- Serve while warm or cold.
NUTELLA ROLL
The Nutella roll is a dessert prepared with a rolled biscuit dough base filled with a delicious cocoa and hazelnut cream.
Provided by GialloZafferano
Categories Sweets and desserts
Time 39m
Number Of Ingredients 7
Steps:
- To prepare the Nutella roll , break the eggs into a bowl. Add the vanilla extract 1 and start mixing with an electric beater 2 . When the mixture is frothy, add the sugar a little at a time 3 . It's important to maintain the frothiness.
- Carry on beating until the eggs are light and fluffy 4 . Turn off the beater and sift the flour directly into the egg mixture 5 . Now blend the mixture very gently by making rotating movements with the spatula working from the bottom up 6
- until the flour is completely folded in and the resulting mixture is fluffy and free of lumps 7 . Butter and line a 12x16-inch (30x40 cm) baking pan with parchment paper, making sure that the paper sticks up over the edges so that you can lift the roll out easily once cooked. Pour the mixture into the baking pan 8 and use a spatula to gently level so that it covers the whole surface 9 .
- Bake in a conventional oven preheated to 430°F (220°C) for approximately 8-9 minutes. Before taking the pan out of the oven, make sure the cookie dough is perfectly cooked. Once baked 10 , immediately remove the cookie dough from the baking pan and flip it onto another sheet of parchment paper 11 . Let it cool down before removing the sheet of parchment paper 12 very gently. Then re-cover the dough with the parchment paper and let it cool down completely.
- Pour the Nutella onto the cookie dough and spread over the whole surface with a spatula, stopping an inch (2 cm) 13 short of the edge on all sides. Roll up the rectangle from the shorter side 14 . Wrap the roll in the parchment paper again, making sure that the free end of the roll is at the bottom 15 , seal the sides well and let the roll rest in the refrigerator for about 30 minutes.
- Now unwrap the parchment paper and sprinkle the roll with cocoa 16 and then powdered sugar 17 . Your Nutella roll is ready, all you need to do is serve it 18 !
Nutrition Facts : Calories 409 kcal, Carbohydrate 53.6 g, Sugar 45.3 g, Fat 17.9 g, SaturatedFat 5.87 g, Fiber 1.9 g, Cholesterol 105 g, Sodium 97 g
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