NUTELLA™ CRESCENTS
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
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
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
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
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
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)
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
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
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
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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VANILLA CRESCENTS WITH NUTELLA® HAZELNUT SPREAD
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- 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°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.
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- Sift the flour together with the baking powder and then pour all of that mixture into a pile on the pastry board. Add a pinch of salt and the softened butter chopped into pieces. Stir it quickly, then gradually add the milk and continue stirring until you have a homogenous, quite soft dough.
- Roll it out with the rolling pin to a thickness of approximately 2 cm and cut it into several discs 4cm in diameter with a round pastry cutter. Put the cut-offs back together and roll the dough out again and cut more discs out until the dough is all used. Put the scones onto a baking tray covered with lightly greased baking paper and brush them with milk, then finally cook them in a pre-heated oven at 180°C for approximately 15 minutes.
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