Thursday, July 3, 2014

Nutella Turnovers

Nutella. Turnovers. The End.

yield: 9 turnovers

1 sheet puff pastry, thawed
¼C cream cheese, room temperature
⅔C Nutella, divided
2 tbs flour
1 egg
1 tbs water
2 tbs powdered sugar

  1. Preheat oven to 350°.
  2. On a floured surface roll out puff pastry into a 12"x12" square.
  3. Cut into 9 equal square shapes.
  4. In medium bowl, whisk together cream cheese and ½ cup of Nutella until smooth and evenly mixed.
  5. Drop 1 tbs of cream cheese mixture into the corner of each puff pastry square. (Leave a small edge on on the puff pastry for crimping later).
  6. Fold opposite diagonal corner of the square over the cream cheese mixture.
  7. Using a fork dipped in flour, press the edges of the turnover with the tines of the fork to seal the edges together.
  8. Place the turnovers onto a baking sheet lined with parchment paper or a silicone baking mat.
  9. In a small dish, whisk together egg and water to make an egg wash.
  10. Brush each turnover with the egg wash.
  11. Bake for 25 minutes, or until golden brown.
  12. Allow to cool on a wire rack. 
  13. Sprinkle with powdered sugar and drizzle with remaining Nutella, warmed.
  14. Serve warm (but they're still good cold!).
  15. Enjoy!

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