Petite Nutella Pochettes Recipes

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EASY NUTELLA POCKETS



Easy Nutella Pockets image

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

2 sheets frozen puff pastry, thawed according to directions
1 cup nutella chocolate hazelnut spread
1 egg, beaten
2 tablespoons water
coarse sugar or white sugar

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

PETITE NUTELLA POCHETTES



Petite Nutella Pochettes image

This recipe is from Melissa d'Arabian from the Food Network. I made these for my niece who is away at college and is a huge Nutella lover. After the pochettes had cooled, I rolled them in confectioner's sugar. My niece loved them.

Provided by 2FrenchCats

Categories     Dessert

Time 1h20m

Yield 32 pochettes

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 130.1, Fat 9.3, SaturatedFat 5.4, Cholesterol 23.1, Sodium 63.4, Carbohydrate 10.2, Fiber 0.4, Sugar 3.8, Protein 1.6

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