Food: Petite Nutella Pochettes

These fancy looking little crescents are surprisingly easy to make. They taste like a Mexican wedding cake filled with Nutella and are quite delicious. I reduced the flour and replaced it with confectioner's sugar to add more sweetness to the dough, it was definitely a good choice.



Petite Nutella Pochettes
Original recipe courtesy of Melissa D'Arabian

Ingredients
*1 cup (2 sticks) butter, at room temperature
*8 oz. cream cheese, at room temperature
*1 cups flour
*1 and 1/2 cup confectioners' sugar
*1/4 cup plus 2 tablespoons Nutella
*Water, as needed
*3 in fluted biscuit cutter or clean jar (approximately 3 inches wide)

Directions
In a medium bowl, cream the butter and cream cheese together until light and creamy. Gradually add the flour and 1 cup confectioner's sugar slowly until the dough forms. Do not over-mix! Shape the dough into a ball and cover. Let the dough rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

On a lightly-floured surface, using a 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 the chocolate-hazelnut spread. Dip your finger in water and spread on the edge of half the circle to help create a seal. Fold the dough over to create a crescent.





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



Enjoy!