Ingredients Jump to Instructions ↓

  1. 1 cup (2 sticks) butter, at room temperature

  2. 8 ounces cream cheese , at room temperature

  3. 2 cups flour

  4. 1/4 cup plus 2 tablespoons chocolate -hazelnut spread (recommended: Nutella) Water, as needed

  5. 1/2 cup confectioners' sugar Special equipment: 3-inch fluted biscuit cutter

Instructions Jump to Ingredients ↑

  1. 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 the chocolate- hazelnut spread. 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.


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