Vanilla Crescents With Nutella Hazelnut Spread Recipes

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.

VANILLA CRESCENTS WITH NUTELLA® HAZELNUT SPREAD

Steps:

• Split the vanilla bean lengthwise with a knife; scrape out seeds or use 2 teaspoons vanilla extract if desired.
• In a large bowl, combine butter, sugar and vanilla seeds/extract; stir in flour and almond flour until dough comes together. Cover with plastic wrap; refrigerate for 30 minutes.
• Preheat oven to 350 degrees F. Take small amount of dough and roll into crescent shape; place on parchment paper-lined baking sheet.
• Repeat with remaining dough to make 16 cookies.
• Bake on center rack for about 15 minutes or until lightly golden. Remove from oven; let cool completely on baking sheet.
• Meanwhile, scoop Nutella® hazelnut spread into a small bowl set over small pan of boiling water; let stand for about 5 minutes or until softened. Dip half of each cookie into Nutella® hazelnut spread; let stand for about 20 minutes or until cool.

VANILLA CRESCENTS

Steps:

• In a small bowl, mix together the all-purpose flour, hazelnut flour and salt. Beat the butter and granulated sugar with an electric mixer on medium-high speed until creamy. Split the vanilla bean, scrape out the seeds using the back of a thin knife and add to the butter with the egg yolk. Beat until combined. Gradually mix in the flour mixture until just combined.
• Roll the batter into a 12-inch log, wrap in plastic wrap and chill for 1 hour.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Cut the log into 18 pieces and roll each piece into a crescent shape. Put the crescents on the lined baking sheets, about 1 inch apart. Bake until the cookies are set and the bottoms and edges are browned, about 14 minutes. Cool on the baking sheets for a few minutes. Dust with confectioners' sugar while warm, and then transfer to a wire rack to cool completely.

STRAWBERRY-NUTELLA® CRESCENT POCKETS

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.

HAZELNUT CRESCENT ROLLS

Steps:

• Unroll crescent roll dough; separate into triangles. Spread each with 1 tablespoon Nutella; sprinkle with toffee bits. Roll up from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends to form crescents., Bake at 375° for 11-13 minutes or until lightly browned. Dust with confectioners' sugar.

HAZELNUT CRESCENTS

Steps:

• Preheat oven to 160 degrees Celsius.
• Grease and line 2 baking trays with paper.
• Sift flours into a bowl. Add sugar and hazelnut meal. Mix well.
• Rub butter into the hazelnut meal mixture, using your fingertips.
• Stir in egg yolk and essence.
• Stir the mixture until a soft dough forms and then lightly knead on a gluten free flour dusted bench.
• Divide the mixture into two and wrap in plastic cling-wrapfor 15 minutes.
• Roll each portion of dough into a long thick log, approx 2cm thick (1 inch). Cut the logs at 4cm intervals. Shape each piece into a crescent.
• Place crescents on prepared trays. Bake for 15-20 minutes or until light golden in colour.
• Stand on trays for 5 minutes before transferring to wire racks to cool.
• Dust with gluten-free icing sugar to serve.
• Enjoy!

HAZELNUT CRESCENTS

Steps:

• In a large bowl, cream butter, sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in nuts. Cover and refrigerate for 2 hours or until easy to handle., Shape dough by teaspoonfuls into 2-in. rolls. Form into crescents. Place 2 in. apart on ungreased baking sheets. , Bake at 350° for 12 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks. Dust with confectioners' sugar.

NUTELLA - CHOCOLATE-HAZELNUT SPREAD (CARAMEL BASE)

Steps:

• Preparation: Line a baking sheet with foil. Preheat oven to 350 degrees F.
• Make the caramel: Combine the sugar and water in a 3- to 4-cup saucepan. Do not stir again during the cooking. Cover and bring sugar and water to a simmer over medium heat. Uncover and wipe down the sides of the pan with a wet pastry brush or a wad of paper towel dipped in water. Cover and cook for 2 minutes, or until the sugar is completely dissolved. Uncover and cook until the syrup turns a pale amber. Test by spooning a drop or two of the syrup onto a white saucer. Swirl the pan gently, continuing to cook and test the color until the syrup darkens to a medium amber color.
• Pour the caramel immediately onto the lined baking sheet. Tilt sheet to spread caramel as thinly as possible. Let harden completely, about 15 minutes.
• Toast the nuts: Meanwhile, place hazelnuts in a single layer on a shallow baking pan. Toast in the oven until the skins are almost black and the meat is dark brown, about 15 minutes. Stir the nuts halfway through baking to ensure an even color.
• To get rid of the bitter skins, wrap the cooled hazelnuts in a clean kitchen towel or paper towel. Rub until most of the skins have come off, but don't worry if some remain.
• Make the nut butter: When the caramel is completely cool, break it into pieces and pulverize in a food processor. Try to get the caramel as fine as possible at this stage (it won't get finer once you add the nuts).
• Add the nuts and process until they have liquefied, about 5 minutes. Scrape down the sides of the bowl occasionally. Be patient; the nuts will go from a fine meal, to forming a ball around the blade, to nut butter. Add the cocoa, vanilla and salt and process until smooth.
• Transfer the spread to an airtight container, and store in the refrigerator for1-2 months. For best results, stir the chocolate-hazelnut spread before using.

VANILLA CRESCENTS WITH NUTELLA® HAZELNUT SPREAD

Steps:

• Split the vanilla bean lengthwise with a knife; scrape out seeds or use 2 teaspoons vanilla extract if desired.
• In a large bowl, combine butter, sugar and vanilla seeds/extract; stir in flour and almond flour until dough comes together. Cover with plastic wrap; refrigerate for 30 minutes.
• Preheat oven to 350 degrees F. Take small amount of dough and roll into crescent shape; place on parchment paper-lined baking sheet.
• Repeat with remaining dough to make 16 cookies.
• Bake on center rack for about 15 minutes or until lightly golden. Remove from oven; let cool completely on baking sheet.
• Meanwhile, scoop Nutella® hazelnut spread into a small bowl set over small pan of boiling water; let stand for about 5 minutes or until softened. Dip half of each cookie into Nutella® hazelnut spread; let stand for about 20 minutes or until cool.