Puff pastry, Nutella, and a sprinkling of raw sugar combine for an incredibly easy to throw together treat whether you want to take the time to make your own rough puff pastry or just want to use the store bought variety. A dream for any Nutella lover, you will not be able to keep your hands off of these.
Yields: 10-12 pockets
Preheat the oven to 350°F and line a baking sheet with parchment paper and set aside. Thaw the puff pastry according to the box (40 minutes at room temperature). Unfold the puff pastry and cut each sheet at the folds so that you have six long rectangles. Cut these rectangles in half so that each is only about 4 inches long.
Brush egg wash around the edges of the puff pastry rectangles. Using a small spoon place a heaping scoop of Nutella on one side of the rectangle, leaving space around the edges for folding. Fold the other half of the puff pastry over the Nutella. Use your fingers to press down along the edges. Then, use a fork to crimp the edges so that they don’t pop open while baking. Line each pocket up on the prepared baking sheet and place in the freezer to chill for 10 minutes.
Remove the baking sheet from the freezer. Brush the tops and size of each pocket with the egg wash. Sprinkle with raw sugar and cut 1-3 slits on the top. Bake 25-30 minutes until golden brown and cooked through. Remove from the oven and allow to cool on a wire rack.
Nutella Pockets (Homemade Pastry)
In a large bowl, whisk together the flour and salt. Add in the cubes of butter and, using your fingertips, rub in the butter until coated in flour. The mixture should be crumbly and the butter might be in different sizes though most should be about the size of a pea. Add water 1 Tbsp at a time, stirring with a knife until the dough begins to come together. Use your hands to form the dough into a ball.
Flour your countertop or work surface. Using a lightly floured rolling pin, roll the dough out to a 12″ x 6″ rectangle. Add more flour on top of the dough or underneath as needed to prevent the butter from sticking. Fold the bottom 1/3 of the dough up toward the middle. Then fold the top 1/3 toward the middle so that the all thirds overlap–similar to an envelope or folding a piece of paper into thirds. Rotate the dough 90° and repeat the rolling and folding process. Wrap the dough in plastic wrap and chill in the refrigerator for 15-30 minutes.
Return the dough to your lightly floured surface so that one of the open ends is facing you. Roll to a 12″ x 6″ rectangle and repeat the process of folding into thirds. Rotate the dough 90° and fold again. Chill the dough for another 15-30 minutes.
Repeat the rolling and folding process two more times. Roll the dough out to a 24″ x 8″ rectangle. You may need to cut off any rough edges to create a straight-sided rectangle. Depending on how much you need to cut off, slice the pastry into 5 or 6 long rectangles, about 3 inches wide. Cut each of those rectangles in half. You should be left with 10-12 pieces of pastry about 3″ x 4″ in size.
Preheat the oven to 350°F and line a baking sheet with parchment paper and set aside. Brush egg wash around the edges of the puff pastry rectangles. Using a small spoon place a heaping scoop of Nutella on one side of the rectangle, leaving space around the edges for folding. Fold the other half of the puff pastry over the Nutella. Use your fingers to press down along the edges. Then, use a fork to crimp the edges so that they don’t pop open while baking. Line each pocket up on the prepared baking sheet and place in the freezer to chill for 10 minutes.
Remove the baking sheet from the freezer. Brush the tops and size of each pocket with the egg wash. Sprinkle with raw sugar and cut 1-3 slits on the top. Bake 25-30 minutes until golden brown and cooked through. Remove from the oven and allow to cool on a wire rack.