Ingredients
- 1 cup (2 sticks) butter, at 70 degrees
- 8 ounces cream cheese, at 70 degrees
- 2 cups flour
- 1/4 cup plus two tablespoons chocolate-hazelnut spread (suggested: Nutella)
- Water, when needed
- 1/2 cup confectioners' sugar
- Special equipment: 3-inch fluted biscuit cutter
Directions
Inside a medium bowl, utilizing a hands mixer. cream the butter and cream cheese together until light and creamy. Add some flour gradually before the dough forms. Don't over-mix! Shape the dough right into a ball and canopy. Allow the dough rest within the refrigerator for half an hour.
Preheat the oven to 375 levels F.
On the gently-floured surface, utilizing a gently-floured moving pin. unveil the dough to at least oneOr8-inch thickness. Utilizing a 3-inch fluted biscuit cutter, eliminate as numerous circles as possible. Make up the scraps right into a ball and reroll to create more circles.
Fill each dough circle having a small spoonful from the chocolate-hazelnut spread. Dip your finger in plain tap water and spread around the fringe of half the circle to assist produce a seal. Fold the dough over to produce a crescent. Bake until golden, about fifteen minutes. Awesome, then sift the confectioners' sugar on the top and serve.
Recipe thanks to Melissa d'Arabian