Petite Nutella Pochettes

Name: Petite Nutella Pochettes
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; Special equipment: 3-inch fluted biscuit cutter

7 ingredients

14 steps

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
Special equipment: 3-inch fluted biscuit cutter

Directions

1

In a medium bowl, using a hand mixer, cream the butter and cream cheese together until light and creamy.
2

Add the flour slowly until the dough forms.
3

Do not over-mix!
4

Shape the dough into a ball and cover.
5

Let the dough rest in the refrigerator for 30 minutes.
6

Preheat the oven to 375 degrees F.
7

On a lightly-floured surface, using a lightly-floured rolling pin, roll out the dough to 1/8-inch thickness.
8

Using a 3-inch fluted biscuit cutter, cut out as many circles as you can.
9

Form the scraps into a ball and reroll to make more circles.
10

Fill each dough circle with a small spoonful of the chocolate-hazelnut spread.
11

Dip your finger in tap water and spread on the edge of half the circle to help create a seal.
12

Fold the dough over to create a crescent.
13

Bake until golden, about 15 minutes.
14

Cool, then sift the confectioners' sugar on top and serve.