Best Petite Nutella Pochettes Recipes

Petite Orange and Raspberry Pochettes image

Provided by Melissa d'Arabian : Food Network

Time 1h55m

Yield 3 dozen cookies

Number Of Ingredients 6

2 sticks unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2 cups all-purpose flour, plus more for dusting
1/3 cup orange marmalade
1/3 cup raspberry jam
Confectioners' sugar, for dusting

Steps:

Beat the butter and cream cheese in a bowl with a mixer until light and creamy. Slowly add the flour, mixing just until a dough forms (do not overmix). Divide the dough into 2 balls, then flatten each into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.
Preheat the oven to 375 degrees F. Roll out 1 disk of dough on a floured surface with a floured rolling pin to 1/8 inch thick. Cut out as many rounds as you can using a 3-inch-round fluted cutter. Top each with a heaping half-teaspoonful of orange marmalade. Brush the edge of the dough with water, then fold the dough over to make a half-moon and press to seal. Place on an ungreased baking sheet. Reroll the dough scraps and repeat, then repeat with the remaining disk of dough, filling with the raspberry jam.
Bake the cookies until golden, 20 to 22 minutes. Transfer to a rack to cool completely. Dust generously with confectioners' sugar.

Nutella Tarte image

Provided by Rachael Ray : Food Network

Categories dessert

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 4

2 cups whipping cream
2 shots hazelnut liqueur - try buying a nip - an airplane sized bottle
1 store-bought large chocolate tart
1 small bar bittersweet chocolate, for shaving, optional

Steps:

Whip cream with a whisk until soft peaks form then whisk in the liqueur. Slather the cream over the tart and garnish with shaved chocolate using a vegetable peeler, if using. Serve.

Easy Nutella Pockets image

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