PETITE NUTELLA POCHETTES
This recipe is from Melissa d'Arabian from the Food Network. I made these for my niece who is away at college and is a huge Nutella lover. After the pochettes had cooled, I rolled them in confectioner's sugar. My niece loved them.
Provided by 2FrenchCats
Categories Dessert
Time 1h20m
Yield 32 pochettes
Number Of Ingredients 7
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 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. Bake until golden, about 20 minutes. Cool, then sift the confectioners' sugar on top and serve.
Nutrition Facts : Calories 130.1, Fat 9.3, SaturatedFat 5.4, Cholesterol 23.1, Sodium 63.4, Carbohydrate 10.2, Fiber 0.4, Sugar 3.8, Protein 1.6
PETITE ORANGE AND RASPBERRY POCHETTES
Provided by Melissa d'Arabian : Food Network
Time 1h55m
Yield 3 dozen cookies
Number Of Ingredients 6
Steps:
- Beat the butter and cream cheese in a bowl with a mixer until light and creamy. Slowly add the flour, mixing just until a dough forms (do not overmix). Divide the dough into 2 balls, then flatten each into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour.
- Preheat the oven to 375 degrees F. Roll out 1 disk of dough on a floured surface with a floured rolling pin to 1/8 inch thick. Cut out as many rounds as you can using a 3-inch-round fluted cutter. Top each with a heaping half-teaspoonful of orange marmalade. Brush the edge of the dough with water, then fold the dough over to make a half-moon and press to seal. Place on an ungreased baking sheet. Reroll the dough scraps and repeat, then repeat with the remaining disk of dough, filling with the raspberry jam.
- Bake the cookies until golden, 20 to 22 minutes. Transfer to a rack to cool completely. Dust generously with confectioners' sugar.
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