Petite Nutella Pochettes

1. 1

   In a medium bowl, using a hand mixer, cream the butter and cream cheese together until light and creamy.

2. 2

   Add the flour slowly until the dough forms.

3. 3

   Do not over-mix!

4. 4

   Shape the dough into a ball and cover.

5. 5

   Let the dough rest in the refrigerator for 30 minutes.

6. 6

   Preheat the oven to 375 degrees F.

7. 7

   On a lightly-floured surface, using a lightly-floured rolling pin, roll out the dough to 1/8-inch thickness.

8. 8

   Using a 3-inch fluted biscuit cutter, cut out as many circles as you can.

9. 9

   Form the scraps into a ball and reroll to make more circles.

10. 10

    Fill each dough circle with a small spoonful of the chocolate-hazelnut spread.

11. 11

    Dip your finger in tap water and spread on the edge of half the circle to help create a seal.

12. 12

    Fold the dough over to create a crescent.

13. 13

    Bake until golden, about 15 minutes.

14. 14

    Cool, then sift the confectioners' sugar on top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.