Go nuts for Nutella with the easiest desserts EVER.

Okay, what I’m giving you today is quite possibly the easiest dessert duo EVER. Hands down. You don’t even have to DO ANYTHING. Minimal effort, minimal cost, minimal actions can get you two adorable & delectable little last-minute desserts. What are they? “Nutella Purses” and “Nutella Tarts”, both made using Nutella (duh) and Pillsbury® products. And no, I did not get compensation for these.

Everyone who knows me knows I love Nutella so this really shouldn’t be a surprise. Back in October I made apple-dumplings-or-pockets-or-my-version-of-a-quick-strudel-type thingies using Pillsbury Crescent rolls, and they were a big hit. I was brainstorming ever since about what to do next- savory? More sweet? Chocolate? I finally decided at about midnight (yes, midnight) a few weeks ago I’d use up the remainder of my Nutella and make some little 5-minute desserts using the two packages of giant crescent rolls & Grands! biscuits in my fridge (in case you’re wondering, the ‘Flaky Layers Butter Tastin” kind).

Those are the Nutella Purses. How good do those look? They tasted even better…  not to rub it in or anything. Hah. So here’s how you make ’em.



  • 1 roll of Pillsbury (or store brand) crescent rolls (preferably the large ones, 8 in a package)
  • 1 jar of Nutella
  • 1 egg, lightly beaten
  • sugar for sprinkling


  1. Line 2 cookie sheets with parchment paper & preheat oven to 350 F (or whatever it says on the package). Open crescent dough and combine triangles together to form squarangles (or a kind of square + rectangle hybrid) by patting and squeezing dough together on the seam. Gently roll it or pat it out a bit so it’s flat and evenly one piece (if it makes it easier, space-wise, you can do this assembly on the cookie sheet so it’s already there and ready to bake).
  2. Put a tablespoon to a tablespoon and a half of Nutella in the middle of the squarangle. Draw the corners of the dough up, folding and pinching it together to make a little pouch, leaving a small opening in the center. Using a pastry brush, brush tops and sides with egg and sprinkle with sugar.
  3. Place on cookie sheet using flat metal cookie spatula, if it isn’t already on it. Bake until dough is golden brown and firm enough to not collapse; mine took about 15-20 minutes in a 350 degree oven, but again, bake according to package directions. Remove and allow to cool for at least 5-10 minutes before eating. They’re best warm but are decent when at room temperature, and they can be reheated easily.

Okay so those are super easy, right? I know. Ridiculously easy. Brainless, even. The Nutella Tarts take a bit more effort, but are worth it. I’m actually not even going to write up another recipe, because that first one was just silly. The ingredients are basically the same, except instead of crescent rolls, you’re gonna use biscuits. First what you’re going to do, is open the package and place the biscuits on a parchment paper lined cookie sheet, only 4 to a sheet unless your cookie sheets are the larger ones. Using a glass, mold them into “shells” by pressing the glass into the middle of each. I used the Grands biscuits, they come 8 to a package & they’re pretty giant.

Like so.


Then, brush the outsides with the beaten egg using a pastry brush. Sprinkle sugar on them, and fill each with 2 teaspoons of Nutella. Then pop ’em in the oven for oh, let’s say 15-17 minutes or until golden brown (or according to package directions). Forreals. That’s ALL. Wanna see how they look done? Do ya? Huh? HUH?


Here you go…

With just confectioner’s sugar, top, and whipped cream. Either way it’s DEEEEE-lish!

They were like little filled donuts of delightfulness! Perfect. And really, the only time they took was the time to cook, and they take NO expertise at all, so even the worst baker can pull these off. And talk about cheap! Basically it’s just an awesome dessert idea, great to make at the last minute, and super quick to pull together. And impressive looking! I’ve used Pillsbury biscuits before to make doughnuts, and that was pretty amazing. But these were just to die for. You can use anything you want as a garnish, but if you want to use homemade whipped cream…


Get this:

  • 1 cup heavy cream
  • ¼ cup granulated sugar
  • 1 teaspoon pure vanilla extract

And then do:

  1. Whip the cream until almost stiff.
  2. Add the sugar and vanilla and beat until the cream holds peaks, but isn’t too stiff. Voila!

The best part of all of these is that the fillings can be totally customized. You can make a chocolate filling, chocolate peanut butter, white chocolate, raspberry, blueberry, even peanut butter & jelly! Seriously anything. And on the flip side, you can make the fillings savory too- shrimp with shredded cabbage & hoisin sauce, chicken with a mushroom & wine sauce, mozzarella cheese/tomato/basil, provolone & spinach, salsa & cheese… whatever! Just make sure you pre-cook all the meats if you decide to go that route, the few minutes in the oven won’t do it… and obviously, skip the sugar-sprinkling if you’re doing the savory thing. But they can be adapted to accommodate just about anything. Make them as savory appetizers, light dinner or a quick dessert. If you’re interested in the apple ones I made in the fall, you can find ’em here. You can, of course, use the generic store brand biscuits or crescents, by all means. My cooking times are of course for the Pillsbury brand items I listed above. If you buy another brand or another style, they may differ, so be aware.

Before I go, it’s Jay’s sister Jen’s 23rd birthday tomorrow, so… happy birthday Jen! *noisemakers go off & confetti falls from the ceiling* I hope it’s a great one!

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  1. Nastassia

    these look so good! i have a very special place in my heart for pilsbury cresent rolls and biscuits i love them so much!

  2. Emma

    OMG, these look SO good. It’s hard to resist making when they’re so quick and easy. I can almost taste the buttery biscuit and chocolaty Nutella!

  3. Michelle

    These look incredible! Thanks for sharing. I’ll definitely have to make a batch because I just bought some biscuits today. Maybe… just maybe, I’ll share with my family. 😉

  4. Bobbie Robinson

    Nutella is a staple at our house…almost as important as milk; We like to dip strawberries in Nutella….YUM! 🙂

  5. Mona

    I love Nutella! It’s so yummy and not as heavy & sweet as regular chocolate…..i can’t wait to make these!!! 🙂

  6. Kristan Henry

    These look amazing!! My 16 year old son loves Nutella so these will be perfect for him.

  7. connie

    Thank you soooo much for these, now I know what to do with all those jars of Nutella my Aunt sends from Germany LOL! 😉

  8. Shannon Sperry

    Nutella is the shiz for everything. We usually make Nutella s’mores but this weekend I am going to make the biscuit ones at the lake. Super easy for when the drunktard crowd I run with gets the 2am munchies and everyone wants something sweet just before they pass out for the night. Bonus: no risk of missing eyebrows in the moring because someone was too jacked up and got to close to the fire trying to toast a marshmallow. Woot!

  9. Marilla @ Cupcake Rehab

    Connie- you’re very welcome, although you’re also welcome to send those jars over here to NY 😉

    Shannon- that’s one of the best comments I’ve gotten. Hilarious. I love it.

  10. Lori Herrera

    After stumbling across your tasty little miracles…I had to try this. I am a big fan of Nutella. I am proud to announce mine came out looking exactly like your Nutella Purses…(I made mine with the crescent rolls.) and I shared with my boss and one of my girlfriends and the vote was a unanimous ‘thumbs up’! Thank you for giving me another yummy treat for my recipe file! I think they were just as good as the chocolate croissants I had in France!

  11. Shaunne

    Thanks for the Nutella recipe! I market for my job every week and have to make “treats” in bulk, so this was quick and easy.. and GOOD!!!

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