Once in awhile I am forced to eat lunch by myself. It doesn’t happen very often because usually Mr. C is around and we eat together. But when he is out, I usually turn on the TV and watch the food network while I slam down my lunch. And that is just how I discovered this wonderful pastry recipe. I was watching an episode of 10 Dollar Dinners with Melissa D’Arabian. That day she was preparing Petite Nutella Pouchettes. They looked divine, so I decided to bake some and take them to rehearsal that evening. (Well I did change the pastry recipe a little, because I didn’t think Melissa’s recipe looked sweet enough, but that’s what I do, remember?)
Long story short, the cookies were a success. The dough was just sweet enough, and combined with the Nutella, well suffice it to say, these little babies should be standard fare in heaven!
So next time you want to serve a light and elegant little dessert pastry, these are the perfect choice. And to take these cookies totally over the top, Dan, a fellow BlueStreeter suggested that they be topped with a little dab of jam. Yum. Then I thought, how about a drizzle of raspberry puree? The list could go on and on. But however you decide to serve these cookies, I am sure your family and friends will not be disappointed. How could anyone be disappointed when butter, cream cheese, and Nutella are in a recipe? I mean really!!
- 1 c. (2 sticks) unsalted butter, room temperature
- 8-oz. cream cheese, room temperature
- 1 tsp. vanilla
- ¼ c. powdered sugar, plus more for dusting
- ¼ tsp. salt
- 2 c. flour
- Nutella (chocolate-hazelnut spread)
- water
Cream the butter and cream cheese together until light and fluffy. Add the vanilla, ¼ cup powdered sugar, and salt. With the mixer on low speed, spoon in the flour and mix until just combined. Place the dough on a well-floured surface (I use a pastry cloth) and roll it into a round, flat disk. Wrap in plastic wrap and refrigerate for at least an hour.
On the same floured surface, roll the dough out to 1/8-inch. (Make sure there is flour on your rolling pin too while you are rolling out the dough.) Using a 3-inch fluted biscuit cutter, cut out as many circles as you can. Place the rounds on a parchment paper lined baking sheet. Form the scraps into a ball, roll out and cut more circles. Place about a half teaspoon of Nutella in the middle of each pastry round.
The easiest way I have found to shape these little darlings is to pick up a pastry, place it on the palm of your right hand, (Nutella side up, of course) and wet the perimeter of the circle with water using the index finger on your left hand. Then using gravity as a helper, fold the circle in half with the Nutella towards the bottom and the curve of the semi circle pointing towards heaven. (Do not try to spread the Nutella.) Press edges together gently. Place back on the parchment paper and bake in a pre-heated 375 degree oven until golden, about 15 minutes. Cool completely on a wire rack. Place about ½ cup powdered sugar in a fine mesh strainer. Gently shake the strainer back and forth over the cooled pastries until they look like they have been gently kissed by snow. Store in an airtight container.