Petite Nutella Pochettes

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I had such high hopes for this recipe after watching the show. I creamed the butter and cream cheese, let rest in the fridge for 30 minutes and then proceeded to roll out with plenty of flour. It just was so soft and warmed up easily in working with it such that it was hard to handle. After cooking for the specified time crust was brown on the top yet when I bit into it still a bit raw. If the crust was easier to handle I would have rolled even thinner, but as it was it was the best I could do. I won't make this crust again, but the idea of nutella in a puff pastry or instant dough type sounds good to me.

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The dough is flaky and tasty as promised. Melissa warned not to put too much filling, and so I watched the video twice to see what "small amount of nutella" meant. It still wasn't clear. I put a little over 1/4 tsp. and still could have stood more without the pockets breaking open. I will add more next time.I'm a real Nutella fan.

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Lovely, next time I think I will mix it up and use some apricot preserves. Yum.....
I love Melissa and tricks and tips. She's pefect for Food Network and perfect for us.

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Great recipe...has all my favorite flavors...I might add strawberries to it next time too - not sure.