Petite Nutella Pochettes

• 1 cup (2 sticks) butter, at room temperature
• 8 ounces cream cheese, at room temperature
• 2 cups flour
• 1/4 cup plus 2 tablespoons chocolate-hazelnut spread (recommended: Nutella)
• Water, as needed
• 1/2 cup confectioners' sugar
• Special equipment: 3-inch fluted biscuit cutter

1. In a medium bowl, using a hand mixer, cream the butter and cream cheese together until light and creamy.
2. Add the flour slowly until the dough forms.
3. Do not over-mix!
4. Shape the dough into a ball and cover.
5. Let the dough rest in the refrigerator for 30 minutes.
6. Preheat the oven to 375 degrees F.
7. On a lightly-floured surface, using a lightly-floured rolling pin, roll out the dough to 1/8-inch thickness.
8. Using a 3-inch fluted biscuit cutter, cut out as many circles as you can.
9. Form the scraps into a ball and reroll to make more circles.
10. Fill each dough circle with a small spoonful of the chocolate-hazelnut spread.
11. Dip your finger in tap water and spread on the edge of half the circle to help create a seal.
12. Fold the dough over to create a crescent.
13. Bake until golden, about 15 minutes.
14. Cool, then sift the confectioners' sugar on top and serve.

butter, cream cheese, flour, chocolatehazelnut, water, sugar, cutter

Taken from www.foodnetwork.com/recipes/melissa-darabian/petite-nutella-pochettes-recipe.html (may not work)