NPR logo Petite Nutella Pochettes


Petite Nutella Pochettes

"I fell in love with Nutella in the '80s, when I studied abroad in France, and the kids in my host family's house ate Nutella every morning. I couldn't believe I had grown up eating plain old toast. I felt cheated out of years of breakfast bliss," says Melissa d'Arabian of Food Network's Ten Dollar Dinners. You will need a 3-inch fluted biscuit cutter for this recipe from d'Arabian.

Petite Nutella Pochettes
Courtesy of Food Network
Petite Nutella Pochettes
Courtesy of Food Network

Makes 32 pochettes

1 cup (2 sticks) butter, at room temperature

8 ounces cream cheese, at room temperature

2 cups all-purpose flour

1/4 cup plus 2 tablespoons Nutella

Water, as needed

1/2 cup confectioners' sugar

In a medium bowl, using a hand mixer, cream the butter and cream cheese together until light and creamy. Add the flour slowly until the dough forms. Do not overmix. Shape the dough into a ball and cover. Let the dough rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees. Line one or two baking sheets with parchment paper.

On a lightly floured surface, using a lightly floured rolling pin, roll out the dough to 1/8-inch thickness. Using a 3-inch fluted biscuit cutter, cut out as many circles as you can. Form the scraps into a ball and reroll to make more circles.

Fill each dough circle with a small spoonful of Nutella. Dip your finger in tap water and spread on the edge of half the circle to help create a seal. Fold the dough over to create a crescent. Crimp the edge with a fork. Place the pochette on the baking sheet.

Bake until golden, about 15 minutes. Cool, then sift the confectioners' sugar on top and serve.