Nutella Scrolls Recipes

NUTELLA CINNAMON ROLLS

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.

NUTELLA® CRESCENT ROLLS

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.

NUTELLA SCROLLS

Steps:

• Preheat oven to 200°C Line a baking tray with baking paper.
• Make basic scroll dough Sift flour into a large bowl. Add butter. Using your fingertips, rub flour into butter until mixture resembles fine breadcrumbs (alternately, combine in food processor then transfer to a large bowl). Make a well in the centre. Add milk. Using a knife, mix together to form soft dough.
• Turn dough onto a lightly-floured surface. Knead lightly until smooth. Roll out to a 30cm x 40cm rectangle with 1 short end closest to you.
• Spread Nutella over dough, leaving a 2cm border along the short edge furthest from you. Sprinkle hazelnuts and sultanas evenly over Nutella.
• Starting from short end closest to you, roll up dough like a Swiss roll. Using a sharp knife, trim ends then cut roll into 9 even slices (see note). Lay scrolls flat, in 3 rows, on prepared tray, allowing a 2cm space between each. Bake for 25 minutes or until light golden. Stand for 5 minutes on tray before gently pulling apart. Serve warm.

NUTELLA SCROLLS RECIPE

Steps:

• Before we get started, preheat an oven to 220°C (425°F).
• Spread the Nutella across the puff pastry, leave roughly a 1 cm (0.4 inch) gap at one end of the pastry.
• Sprinkle the hazelnuts across the Nutella.
• Now using a pastry brush, brush some egg across the gap that we left on the pastry.
• Roll the pastry up, starting from the end opposite to the egg. Try and get it as tight as possible without forcing the filling out of the sides.
• Now slice the roll into about ten pieces.
• Next, place the scrolls onto a lined oven tray.
• Place into the preheated oven and cook for 20-30 minutes or until golden brown.
• Remove from the oven and place onto a cooling rack.
• Serve & Enjoy.