What do you get when you mix all these ingredients??
Well...you get yummy flaky little pockets filled with gooey and warm nutella!!!
But these come with a warning. They are not for the faint of heart. So unless you know you can take 2 sticks of butter and a whole package of cream cheese (even the 1/3 less fat one!!) without a blink, you better eat these while running on your treadmill...HA!!!!
First you will need to make the dough.
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 disk 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 re roll 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 15 minutes. Cool, then sift the confectioners' sugar on top and serve.
Try not to burn your mouth when eating one just out of the oven, cause it hurts (believe me, I KNOW!!!!).
The dough is really good for any tart or pie you may want to make. I personally kept the leftover dough (instead of making more pockets!!) to try an apple/cranberry tart and it was really good.
1 cup (2 sticks) butter, at room temperature
8 ounces cream cheese, at room temperature
2 cups flour
1/4 cup plus 2 tablespoons Nutella
Water, as needed
1/2 cup confectioners' sugar
Special equipment: 3-inch fluted biscuit cutter