NUTELLA PASTRY POCKETS
My family loves Nutella and they fixed their toast with Nutella on toast. It is so easy and simple to make nutella pockets. They are so delicious and tasty
Provided by Lisa Johnson @georgiagirl48
Categories Chocolate
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper Unroll dough and use about a 2 ½ inch round cookie cutter to make 16 pastry rounds (You will have to re-roll dough out a few times to get 16 rounds.) Place ½ tsp Nutella in the center of each round, then sprinkle ¼ tsp nuts over Nutella. Using your finger or small pastry brush, rub/brush a little egg wash on the edge of each round. Fold over to form a pocket or "half moon", dip a fork into egg wash, drip to get rid of excess and use it to seal pocket shut. Place all the pockets on prepared baking sheet, brush each with egg wash, and sprinkle each with a pinch of sugar. Bake for 18-20 minutes, or until golden brown on edges. Serve warm, either quickly after baking or microwave them for about 1 minute before serving.
SAVORY PUFF PASTRY POCKETS RECIPE BY TASTY
Here's what you need: ricotta cheese, fresh spinach, artichoke heart, salt, pepper, frozen puff pastry, shredded mozzarella cheese, pepperonis, marinara sauce, roasted red pepper, pesto, mozzarella pearls, butter
Provided by Pierce Abernathy
Categories Snacks
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400˚F (200˚C).
- In a medium-sized mixing bowl, combine the ricotta, spinach, artichokes, salt, and pepper, and mix until fully incorporated.
- Lay a sheet of puff pastry dough over the ice cube tray and carefully press into the dough forming it to the ice tray.
- Place the shredded mozzarella, pepperonis, and marinara in the first four cube divots.
- Place the roasted red peppers, pesto, and mozzarella pearls in the middle four cube divots.
- Spoon the ricotta mixture into the last 4 cube divots.
- Place the other sheet of puff pastry over the ice cube tray and use a rolling pin to seal it. Chill for at least 10 minutes.
- On a parchment paper-lined baking sheet, invert the ice cube tray releasing the puff pastry pockets.
- Using a knife, cut any excess dough from the sides.
- Using a fork, press into the the edges of the pastry and seal.
- Brush the pastry with butter and bake for 30 minutes.
- Enjoy!
Nutrition Facts : Calories 323 calories, Carbohydrate 12 grams, Fat 24 grams, Fiber 0 grams, Protein 14 grams, Sugar 1 gram
PETITE NUTELLA POCHETTES
Provided by Melissa d'Arabian : Food Network
Time 1h5m
Yield 32 pochettes
Number Of Ingredients 6
Steps:
- 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 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 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 the chocolate-hazelnut spread. 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. Bake until golden, about 15 minutes. Cool, then sift the confectioners' sugar on top and serve.
AIR FRYER NUTELLA®-STUFFED PASTRY
Flaky Nutella®-stuffed pastry that isn't overly sweet, great with a cup of tea.
Provided by Bren
Categories Desserts Chocolate Dessert Recipes
Time 30m
Yield 8
Number Of Ingredients 5
Steps:
- Lightly flour a clean work surface and a rolling pin.
- Separate each biscuit and roll each dough piece into an 8x3 1/2-inch sheet. Spread 1 1/2 teaspoons chocolate-hazelnut spread down the center of each piece, keeping 1 inch bare at the top and bottom. Fold the top and bottom down towards the center of the sheet. Roll up the remaining dough tightly to create a cigar shape.
- Preheat the air fryer to 375 degrees F (190 degrees C). Lightly spray the basket with cooking spray.
- Set pastries into the air fryer basket, seam-side down, leaving at least 2 inches between individual pastries since they will expand. Work in batches depending on the size of your air fryer. Brush tops with butter.
- Air fry until golden browned and puffed up, about 5 minutes.
- Transfer pastries to a serving dish. Brush with more butter and lightly dust with powdered sugar.
Nutrition Facts : Calories 191.7 calories, Carbohydrate 22 g, Cholesterol 8 mg, Fat 10.5 g, Fiber 0.2 g, Protein 3 g, SaturatedFat 3.4 g, Sodium 379.5 mg, Sugar 8.8 g
SWEET PUFF PASTRY POCKETS RECIPE BY TASTY
Here's what you need: frozen puff pastry, chocolate hazelnut spread, banana, raspberry jam, chocolate bar, chocolate chips, mini marshmallows, graham cracker, egg wash
Provided by Pierce Abernathy
Categories Desserts
Yield 12 servings
Number Of Ingredients 9
Steps:
- Lay a sheet of puff pastry dough over the ice cube tray and carefully press into the dough forming it to the ice tray.
- Place a spoonful of chocolate hazelnut spread and a slice of banana in the first four cube divots.
- Place a spoonful of raspberry jam and a piece of chocolate in the middle four cube divots.
- Place the chocolate chips, marshmallows, and graham cracker into the last 4 cube divots.
- Place the other sheet of puff pastry over the ice cube tray and use a rolling pin to seal it. Chill for at least 10 minutes.
- On a parchment paper-lined baking sheet, invert the ice cube tray releasing the puff pastry pockets.
- Preheat oven to 400˚F (200˚C).
- Using a knife cut any excess dough from the sides.
- Using a fork, press into the the edges of the pastry and seal.
- Brush the pastry with egg wash and bake for 30 minutes.
- Enjoy!
Nutrition Facts : Calories 213 calories, Carbohydrate 24 grams, Fat 12 grams, Fiber 1 gram, Protein 2 grams, Sugar 11 grams
EASY NUTELLA POCKETS
I have fond memories of Nutella growing up (me, not the Nutella) and came up with this quick dessert to satisfy a craving. Fair warning: one isn't enough.
Provided by Air Force Wife
Categories Dessert
Time 32m
Yield 18-24 pockets
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Line a cookie sheet with parchment paper; set aside.
- Beat egg and 2 T. water together; set aside.
- Unfold one sheet of puff pastry, keeping the other sheet covered. Cut into 9-12 squares, depending on the size you wish to make.
- Place 2 t. Nutella in the middle of each square; fold over to form a triangle. Press down the edges with a fork to seal, using a bit of water to moisten the edges so they stick together.
- Brush each pocket with the egg mixture and place on the paper-lined cookie sheet.
- Sprinkle each pocket generously with sugar.
- Repeat with the second puff pastry sheet, placing them on a separate cookie sheet.
- Bake for 9-12 minutes or until puffy and golden brown. The Nutella gets very hot, so let them sit for a few minutes before serving. Yum.
Nutrition Facts : Calories 243.3, Fat 15.6, SaturatedFat 7.4, Cholesterol 10.3, Sodium 78.7, Carbohydrate 22.6, Fiber 1.3, Sugar 9.1, Protein 3.2
SHEET PAN STUFFED PASTRY POCKETS RECIPE BY TASTY
Here's what you need: all-purpose flour, puff pastry, cream cheese, sugar, vanilla extract, strawberries, raspberry, blueberry, sugar, lemon juice, lemon zest, chocolate hazelnut spread, banana, green apple, brown sugar, cinnamon, egg, powdered sugar, milk, vanilla extract
Provided by Katie Aubin
Categories Breakfast
Yield 8 servings
Number Of Ingredients 20
Steps:
- On a lightly floured surface, roll out the puff pastry sheets to 9x12-inch (23x30-cm) rectangles. Set one pastry sheet aside and fold the other in half lengthwise, then in half crosswise twice, to form creases for 8 pockets. Unfold the pastry sheet on the prepared baking sheet.
- Make the Strawberries 'n' Cream filling: In a small bowl, combine the cream cheese, sugar, and vanilla, and mix until smooth.
- Make the Very Berry filling: In a small bowl, mash the raspberries, then add the blueberries, sugar, lemon juice, and lemon zest. Mix with a fork.
- Spoon the berry mixture over the center of 2 of the 8 rectangles.
- Use a spatula to spread the chocolate hazelnut spread over the center of 2 more rectangles, then top with the banana slices.
- Use a spatula to spread the cream cheese mixture in the center of 2 more rectangles, then top with the strawberries.
- Place apples slices in the center of the remaining 2 rectangles, then sprinkle with the brown sugar and cinnamon.
- Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
- Brush the egg wash over the pastry around the edges and between each filling, then top with the remaining puff pastry sheet. Use your fingers to press the pastry down around each filling. Once tightly pressed, use a pizza cutter or knife to cut out each pocket.
- Seal the outside edges with a fork. Poke the top of each pocket with a fork 3-4 times to ventilate. Brush the tops with egg wash.
- Bake for 25 minutes, or until golden brown.
- Make the glaze: In a medium bowl, combine the powdered sugar, milk, and vanilla. Stir until smooth and thick.
- Remove the pockets from the oven and let cool for 5 minutes. Decorate with the glaze, then serve immediately, or wrap in wax paper and freeze for up to a week. Reheat in the toaster oven.
- Enjoy!
Nutrition Facts : Calories 553 calories, Carbohydrate 66 grams, Fat 29 grams, Fiber 3 grams, Protein 7 grams, Sugar 30 grams
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