Recipe courtesy of Melissa d'Arabian
Total:
1 hr 5 min
Active:
20 min
Yield:
32 pochettes
Level:
Intermediate
Total:
1 hr 5 min
Active:
20 min
Yield:
32 pochettes
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Special equipment: 3-inch fluted biscuit cutter

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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