Best Nutella Pastry Pockets Recipes

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PETITE NUTELLA POCHETTES



Petite Nutella Pochettes image

Provided by Melissa d'Arabian : Food Network

Time 1h5m

Yield 32 pochettes

Number Of Ingredients 6

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

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.

NUTELLA PASTRY POCKETS



Nutella Pastry Pockets image

My family loves Nutella and they fixed their toast with Nutella on toast. It is so easy and simple to make nutella pockets. They are so delicious and tasty

Provided by Lisa Johnson @georgiagirl48

Categories     Chocolate

Number Of Ingredients 5

1 - store bought 9 inch pie crust, defrosted
1/4 cup(s) hazelnuts (aka filberts), toasted and finely chopped
1/2 cup(s) nutella or other hazelnut spread
1 - egg, beaten
1/4 cup(s) sugar

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.

EASY NUTELLA POCKETS



Easy Nutella Pockets image

I have fond memories of Nutella growing up (me, not the Nutella) and came up with this quick dessert to satisfy a craving. Fair warning: one isn't enough.

Provided by Air Force Wife

Categories     Dessert

Time 32m

Yield 18-24 pockets

Number Of Ingredients 5

2 sheets frozen puff pastry, thawed according to directions
1 cup nutella chocolate hazelnut spread
1 egg, beaten
2 tablespoons water
coarse sugar or white sugar

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.

Nutrition Facts : Calories 243.3, Fat 15.6, SaturatedFat 7.4, Cholesterol 10.3, Sodium 78.7, Carbohydrate 22.6, Fiber 1.3, Sugar 9.1, Protein 3.2

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