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
- 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).
- 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.
- 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.
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…
HOMEMADE WHIPPED CREAM
- 1 cup heavy cream
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
And then do:
- Whip the cream until almost stiff.
- 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!