Vanilla Crescents With Nutella Hazelnut Spread Recipes

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NUTELLA™ CRESCENTS



Nutella™ Crescents image

Pillsbury™ crescent rolls stuffed with chocolate hazelnut spread. Two-ingredient BLISS.

Provided by Girl vs Dough

Categories     Dessert

Time 15m

Yield 8

Number Of Ingredients 2

1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
Nutella® spread, for filling

Steps:

  • Preheat oven to 375°F (350°F for a dark or nonstick baking sheet). Unroll crescents on a baking sheet and divide along perforations into individual pieces.
  • Place a scant teaspoon of Nutella™ near the wider end of each crescent in the center. Roll up dough from the wide end and shape into crescents.
  • Bake crescents until puffed and golden brown, about 10-12 minutes. Remove from oven and serve immediately.

Nutrition Facts : ServingSize 1 Serving

NUTELLA® CRESCENT ROLLS



Nutella® Crescent Rolls image

Crescent rolls by themselves are quite tasty, but the addition of Nutella® boosts the average crescent to a level of a foodie frenzy.

Provided by thedailygourmet

Categories     Bread     Quick Bread Recipes

Time 20m

Yield 8

Number Of Ingredients 3

cooking spray
1 (8 ounce) package refrigerated crescent rolls
¼ cup chocolate-hazelnut spread (such as Nutella®)

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil sprayed with nonstick spray.
  • Roll out and separate crescent dough on a work surface. Place chocolate-hazelnut spread in a small resealable bag and snip off one corner. Use a zig-zag motion to pipe chocolate-hazelnut spread onto each crescent. Roll up, starting at the larger edge. Place on the prepared baking sheet.
  • Bake in the preheated oven until puffed up and lightly browned, about 14 minutes. Serve immediately.

Nutrition Facts : Calories 150.3 calories, Carbohydrate 15.8 g, Fat 8.3 g, Protein 2.5 g, SaturatedFat 1.7 g, Sodium 227.5 mg, Sugar 6.2 g

VANILLA CRESCENTS WITH NUTELLA® HAZELNUT SPREAD



Vanilla Crescents with Nutella® hazelnut spread image

From the Balkans to the great plain of Central Europe, you may find these traditional Christmas cookies in the shape of a crescent moon. Easy to make, these cookies become even yummier after 2 to 3 days--but only for those who can resist long enough! Bake them along with your children and let them dip half into softened Nutella® hazelnut spread!

Provided by Nutella® hazelnut spread

Categories     Trusted Brands: Recipes and Tips

Time 1h40m

Yield 16

Number Of Ingredients 6

1 vanilla bean
½ cup butter, cut into cubes and softened
3 tablespoons sugar
1 ¼ cups all-purpose flour
¼ cup almond flour
⅔ cup Nutella® hazelnut spread

Steps:

  • Split the vanilla bean lengthwise with a knife; scrape out seeds or use 2 teaspoons vanilla extract if desired.
  • In a large bowl, combine butter, sugar and vanilla seeds/extract; stir in flour and almond flour until dough comes together. Cover with plastic wrap; refrigerate for 30 minutes.
  • Preheat oven to 350 degrees F. Take small amount of dough and roll into crescent shape; place on parchment paper-lined baking sheet.
  • Repeat with remaining dough to make 16 cookies.
  • Bake on center rack for about 15 minutes or until lightly golden. Remove from oven; let cool completely on baking sheet.
  • Meanwhile, scoop Nutella® hazelnut spread into a small bowl set over small pan of boiling water; let stand for about 5 minutes or until softened. Dip half of each cookie into Nutella® hazelnut spread; let stand for about 20 minutes or until cool.

Nutrition Facts : Calories 176.9 calories, Carbohydrate 18.1 g, Cholesterol 15.3 mg, Fat 10.8 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 5.1 g, Sodium 46.1 mg, Sugar 10.3 g

HOMEMADE NUTELLA® (CHOCOLATE-HAZELNUT SPREAD)



Homemade Nutella® (Chocolate-Hazelnut Spread) image

We were able to purchase fresh hazelnuts while in Portland last fall. This is one of the many ways to enjoy them. Hoping for a 'healthier' version of the store-bought variety, dark chocolate is used here with great results (for dark chocolate lovers) or it may be made with milk chocolate for the more traditional flavor.

Provided by grampnana

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 30m

Yield 32

Number Of Ingredients 7

1 cup hazelnuts
3 tablespoons confectioners' sugar
2 tablespoons canola oil
1 tablespoon unsweetened cocoa powder
½ teaspoon vanilla extract, or more to taste
½ teaspoon salt, or more to taste
1 (12 ounce) bag dark chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread hazelnuts onto a baking sheet and roast in preheated oven until slightly browned and the skins are slightly blistered, 10 to 15 minutes.
  • Spread a kitchen towel onto a flat work surface. Put the hazelnuts in the middle of the towel and wrap the towel around the nuts. Roll towel vigorously to strip the nuts from as much of the skins as you can remove. Discard skins and set nuts aside to cool completely.
  • Put hazelnuts in a food processor and grind into a paste; add sugar, canola oil, cocoa powder, vanilla, and salt. Continue to process the mixture until it is as smooth as you can get it.
  • Melt the chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Pour chocolate into the food processor and blend into the hazelnut mixture. Use a spatula to transfer into a container with a tight-fitting lid, but cool completely at room temperature before sealing tightly.

Nutrition Facts : Calories 87.5 calories, Carbohydrate 8.6 g, Fat 6.2 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 39.1 mg, Sugar 0.9 g

VANILLA CRESCENTS WITH NUTELLA® HAZELNUT SPREAD



Vanilla Crescents with Nutella® hazelnut spread image

From the Balkans to the great plain of Central Europe, you may find these traditional Christmas cookies in the shape of a crescent moon. Easy to make, these cookies become even yummier after 2 to 3 days--but only for those who can resist long enough! Bake them along with your children and let them dip half into softened Nutella® hazelnut spread!

Provided by Nutella hazelnut spread

Categories     Trusted Brands

Time 1h40m

Yield 16

Number Of Ingredients 6

1 vanilla bean
½ cup butter, cut into cubes and softened
3 tablespoons sugar
1 ¼ cups all-purpose flour
¼ cup almond flour
⅔ cup Nutella® hazelnut spread

Steps:

  • Split the vanilla bean lengthwise with a knife; scrape out seeds or use 2 teaspoons vanilla extract if desired.
  • In a large bowl, combine butter, sugar and vanilla seeds/extract; stir in flour and almond flour until dough comes together. Cover with plastic wrap; refrigerate for 30 minutes.
  • Preheat oven to 350 degrees F. Take small amount of dough and roll into crescent shape; place on parchment paper-lined baking sheet.
  • Repeat with remaining dough to make 16 cookies.
  • Bake on center rack for about 15 minutes or until lightly golden. Remove from oven; let cool completely on baking sheet.
  • Meanwhile, scoop Nutella® hazelnut spread into a small bowl set over small pan of boiling water; let stand for about 5 minutes or until softened. Dip half of each cookie into Nutella® hazelnut spread; let stand for about 20 minutes or until cool.

Nutrition Facts : Calories 176.9 calories, Carbohydrate 18.1 g, Cholesterol 15.3 mg, Fat 10.8 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 5.1 g, Sodium 46.1 mg, Sugar 10.3 g

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  • Meanwhile, scoop Nutella® hazelnut spread into a small bowl set over small pan of boiling water; let stand for about 5 minutes or until softened. Dip half of each cookie into Nutella® hazelnut spread; let stand for about 20 minutes or until cool.


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