Petite Nutella Pochettes Recipes

PETITE ORANGE AND RASPBERRY POCHETTES

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.

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.

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.