Easy Nutella Pockets Recipes

PETITE NUTELLA POCHETTES

Steps:

• 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.

STRAWBERRY-NUTELLA® CRESCENT POCKETS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil and spray with nonstick spray.
• Roll out and separate crescent dough on a clean work surface. Place chocolate-hazelnut spread in a small resealable bag, seal, and snip off 1 corner.
• Use a zig-zag motion to pipe the chocolate-hazelnut spread onto 4 crescent triangles, leaving a 1/4-inch edge of dough visible. Place equal amounts of sliced strawberries on top.
• Cut slits in the remaining 4 triangles to allow for venting. Place vented triangles on top of the strawberry-chocolate crescents and crimp along the edges.
• Bake in the preheated oven until puffed up and golden, about 14 minutes. Allow to cool for 5 minutes before serving.

NUTELLA PASTRY POCKETS

Steps:

• Preheat oven to 375 degrees. Line a large baking sheet with parchment paper Unroll dough and use about a 2 ½ inch round cookie cutter to make 16 pastry rounds (You will have to re-roll dough out a few times to get 16 rounds.) Place ½ tsp Nutella in the center of each round, then sprinkle ¼ tsp nuts over Nutella. Using your finger or small pastry brush, rub/brush a little egg wash on the edge of each round. Fold over to form a pocket or "half moon", dip a fork into egg wash, drip to get rid of excess and use it to seal pocket shut. Place all the pockets on prepared baking sheet, brush each with egg wash, and sprinkle each with a pinch of sugar. Bake for 18-20 minutes, or until golden brown on edges. Serve warm, either quickly after baking or microwave them for about 1 minute before serving.

NUTELLA & BANANA POCKETS

Steps:

• Preheat oven to 450 degrees. Dust surface lightly with flour. Divide dough into 8 balls; roll into 4-inch rounds. Transfer to a rimmed baking sheet. Let stand, draped with plastic, in a warm place until they double in size, about 30 minutes.
• Lightly brush with egg. Bake until golden, about 8 minutes. Let cool slightly. Use a knife to slice pita-like pockets; stuff each with 1 tablespoon Nutella and 4 slices banana. Serve immediately.

EASY NUTELLA POCKETS

Steps:

• Preheat oven to 400 degrees.
• Line a cookie sheet with parchment paper; set aside.
• Beat egg and 2 T. water together; set aside.
• Unfold one sheet of puff pastry, keeping the other sheet covered. Cut into 9-12 squares, depending on the size you wish to make.
• Place 2 t. Nutella in the middle of each square; fold over to form a triangle. Press down the edges with a fork to seal, using a bit of water to moisten the edges so they stick together.
• Brush each pocket with the egg mixture and place on the paper-lined cookie sheet.
• Sprinkle each pocket generously with sugar.
• Repeat with the second puff pastry sheet, placing them on a separate cookie sheet.
• Bake for 9-12 minutes or until puffy and golden brown. The Nutella gets very hot, so let them sit for a few minutes before serving. Yum.