Petite Nutella Pochettes

Total Time:
1 hr 5 min
Prep:
20 min
Inactive:
30 min
Cook:
15 min

Yield:
32 pochettes
Level:
Intermediate

Ingredients
  • 1 cup (2 sticks) butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 2 cups flour
  • 1/4 cup plus 2 tablespoons chocolate-hazelnut spread (recommended: Nutella)
  • Water, as needed
  • 1/2 cup confectioners' sugar
  • Special equipment: 3-inch fluted biscuit cutter
Directions

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.


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