Introduction: Peanut Butter & Nutella Bites
The dough used in these bites is not sweet so these are not "overly sweet"; which can cause you to eat these almost non-stop. I don't use much filling in these to keep the sweetness down but there is room to add more filling for those with a bigger sweet tooth.
Ingredients:
Set oven according to directions on package (the dough I used bakes at 375°)
Spoon peanut butter and nutella into separate ziploc bags. Do this step first so the filling warms up and is easier to pipe out onto the dough. Cut off a verytiny piece off the corner to squeeze the filling out. As the fillings come to room temperature they do become very liquidy, so I used a coffee cup to hold the bags with the cut ends up.
Flour your surface and roll the dough to double its length.
Cut the dough in half or quarters.
Pipe peanut butter and nutella onto the dough leaving a space around the edges so they can be pinched closed.
Fold the dough up and flatten the edges as you make each fold, pinching the edges very tightly and folding the edges under.
Place onto parchment lined cookie sheet and bake according to the directions an the dough package. Mine took 10-12 minutes.
I made some where I cut the dough in half and some the dough cut into quarters. The longer pieces took 4-5 folds to close up and took a few extra minutes in the oven. The small pieces took only 2-3 folds and baked golden in 10 minutes.
A package of crescent dinner rounds has 8 rolls in it. So that's 16 larger bites or 32 smaller bites.
Next time, for added sweetness I might try brushing the dough with egg whites and sprinkling with sugar before baking.
Ingredients:
- Pillsbury Crescent Rounds
- Smooth & Creamy Peanut Butter
- Nutella
- flour
- rolling pin
- small ziploc bags for piping filling
- cookie sheet
- parchment paper
Set oven according to directions on package (the dough I used bakes at 375°)
Spoon peanut butter and nutella into separate ziploc bags. Do this step first so the filling warms up and is easier to pipe out onto the dough. Cut off a verytiny piece off the corner to squeeze the filling out. As the fillings come to room temperature they do become very liquidy, so I used a coffee cup to hold the bags with the cut ends up.
Flour your surface and roll the dough to double its length.
Cut the dough in half or quarters.
Pipe peanut butter and nutella onto the dough leaving a space around the edges so they can be pinched closed.
Fold the dough up and flatten the edges as you make each fold, pinching the edges very tightly and folding the edges under.
Place onto parchment lined cookie sheet and bake according to the directions an the dough package. Mine took 10-12 minutes.
I made some where I cut the dough in half and some the dough cut into quarters. The longer pieces took 4-5 folds to close up and took a few extra minutes in the oven. The small pieces took only 2-3 folds and baked golden in 10 minutes.
A package of crescent dinner rounds has 8 rolls in it. So that's 16 larger bites or 32 smaller bites.
Next time, for added sweetness I might try brushing the dough with egg whites and sprinkling with sugar before baking.
Grand Prize in the
Snack Food Contest
Participated in the
Hurricane Lasers Contest
27 Comments
7 years ago
I made this with Nutella and another batch with HERSHEYS Chocolate Spread (My wife and I had never had Nutella before). They both came out AMAZING! Thank you for the intractables
10 years ago on Introduction
Can these be frozen after they've been cooked, or do you have to freeze them before? And if frozen, how much longer would they need in the oven?
Reply 10 years ago on Introduction
I used Pillsbury Crescent Rounds for this recipe and according to the Pillsbury website the uncooked dough cannot be frozen. They state the cooked dough can be frozen for up to a month. I have no idea how these would freeze and then reheat with the filling in them since I have never tried it. And mine never last for more than a few minutes after coming out of the oven :)
11 years ago on Introduction
Just made them. Delicious!
11 years ago on Introduction
These are awesome!! They're so easy and fun to make, and they taste great! I'll make sure to not use a dark or nonstick pan and make these small enough that you can really taste the peanut butter- chocolate when I make them again. Great snack for company or anytime!
Reply 11 years ago on Introduction
Glad you liked them. Be certain you make enough to share with company!
11 years ago on Introduction
I made these and they were ok but pretty dry. Next time I will make sure to add more nutella!
11 years ago on Introduction
Well Done! I am going to try this myself!
11 years ago on Introduction
OMG! Thank you, thank you, thank you. I now have rainbows coming out my ears from all the love!
11 years ago on Introduction
Congratulations on your win! These look and sound fabulous! I missed them completely when perusing the entries.
11 years ago on Introduction
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Reply 11 years ago on Introduction
Thank you! That's a great compliment ... I think ... at least I'm going to take it that way! :) Anyway, it made me laugh when I saw it, thanks!
Reply 11 years ago on Introduction
+1!
11 years ago on Introduction
Wow! Our next-mother-daughter cooking experience. My daghter is always looking for a project to do with her daughter, and this looks like it will fill the bill! A question, though. I don't see in the wording why you kept the peanut butter and nutella separate. Why is that? Other than that, great instructable!
Reply 11 years ago on Introduction
I wasn't sure how much I would use and I kept the unused amounts in the ziploc bags and put them back into the fridge. So instead of having a peanut butter/nutella mix I had to use up, I have them separate so I could use them for different things afterwards.
And it looked good in the pictures :)
11 years ago on Introduction
I prefer making things from scratch, what do you think would be a good alternative to Pillsbury Crescent Rounds?
Reply 11 years ago on Introduction
i don't have thetime for puff pasry, but that's what I'd use, if I had more patience for home baking. the dough is easy, but its the rolling and folding and chilling and repeating ad nauseum that makes it so delicious.
Reply 11 years ago on Introduction
I'm guessing that the "crescent rounds" are just crescent roll dough cut differently. Maybe look for a from-scratch crescent roll recipe?
Reply 11 years ago on Introduction
That is, a croissant recipe.
Reply 11 years ago on Introduction
A pie dough, kolachki dough, phyllo. Biscuit would be very difficult to get thin enough but might be a nice different texture.