Petite Nutella Pochettes
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 the chocolate-hazelnut spread. 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 15 minutes. Cool, then sift the confectioners' sugar on top and serve.
Recipe courtesy Melissa d'Arabian
Recipe courtesy of Emeril Lagasse
Recipe courtesy of Giada De Laurentiis