Petite Nutella Pochettes

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The recipe states flour but doesn't specify if it is plain flour or self-rising flour. Any advice? Thanks!

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Thanks to Maureen from PA who shared her Mom's recipe. One stick of butter to One 8 oz. Cream Cheese to One cup of Flour. Here are my suggestions. Leave the dough in the fridge for 1 hr. Plus work in batches. Cut the dough ball in half and return the other half to the fridge. Make your first batch and bake them to see what you need to tweak. Use parchment paper on your cookie sheet. After you cut your dough into circles place them on the parchment paper first and place the filling in last. No need for the water, dough is sticky enough and will seal on its own. Don't press the dough to seal, but simply use the heat of your finger tips to do so. I made mine with Nutella and Peach Apricot Preserves. I liked the preserves the best!!!! I did make an egg wash with egg whites and a slash of milk. Once I brush the dough I then finished off with a liberal amount of granulated sugar. THEY WERE AWESOME. Best to sample your product fully chilled to get the texture of the dough. Enjoy. Any questions contact: geronimo1978@comcast.net

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I used lemon curd. I cut the recipe in half and made the dough in the morning, left it in the refrig all day. At dinner I cut 4 pieces, rolled it out. A little too cold but better than too warm. These were amazingly tasty! Flaky, delicious. 4 of us rated them and we'd say they are a winner!

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I like the simplicity of this recipe. Who doesn't have butter, cream cheese and flour on hand all the time?
First time is a bit difficult when not really knowing what to expect. As the recipe says not to overmix, I didn't and it was a bit sticky. I did roll it out half at a time with lots of flour.
They are great warm. Can see endless possiblities for what can be put in them.

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I used raspberry preserves instead of nutella. Very yummy! When Melissa says use a small amount of filling, she means it! Try a scant teaspoon...and other fillings!

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The dough for this recipe was incredibly sticky and difficult to roll. It quickly warmed up which made it very frustrating. Also, the pochettes required quite a bit more time in the oven to brown. However, once complete they were very tasty. I plan to tweak the dough some next time I make, but I did enjoy the recipe.

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I actually have this recipe from years ago (we're talking over 50when my mother used to make nut rolls - every Christmas. Her pastry was 1# butter, 1# cream cheese and 1# flour. Mix together, refrigerate -covered with plastic wrap. Then she made a filling out of finely ground nuts, sugar, canned milk and egg white. What she did with her dough, was to work in small batches - that way it didnt get overworked, or sticky from being in a warm kitchen. And she made hers in squares - using a knife. The big trick was that instead of sprinkling flour on the board before rolling the dough, she sprinkled granulated sugar. It kept if from sticking and gives the baked cookie a sweet crispy crunch - without being hard. She also didnt use water to seal it. She put the filling in the center then folded over corner to corner and baked it with the corner side down on ungreased cookie sheet. Try it. And thank my Mom. She was famous for those things.

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I would have liked a fluffier crust, however this was still pretty good. I also made a warm fruit compote and drizzled it over and that just sent it over the edge:

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I agree with Kari. The next time I Make it, I am going to tweak the batter a little bit.
I think I will add a little more flour and probable some confestionerss sugar and a couple of drops of vanilla extract. I think it will be easier to handle and won't
taste like raw flour when it is cooked. If you get the batter easier to work with the possibilities of fillings are limitless.

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i made this recipe but instead of nutella i used canned apple pie filling. it was delicious!!!!!!! u can really put whatever u want in it.