Petite Nutella Pochettes

  • Level: Intermediate
  • Total: 1 hr 5 min
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 15 min
  • Yield: 32 pochettes
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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

Directions

Special equipment:
3-inch fluted biscuit cutter
  1. 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. 
  2. Preheat the oven to 375 degrees F. 
  3. 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. 
  4. 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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