Nutella Cream Cheese Crescent Pockets

Carrot Cake, Lemon Cake, Malted Chocolate Eggs, Jellybeans, Peeps and Nutella Cream Cheese Crescent Pockets. Wait, what? Nutella Cream Cheese Crescent Pockets? Not your typical Easter treat, but I guarantee if you make them, they might become a favorite year after year! These little pillows of heaven were an inspiration last year after I decided to just stop shoveling delicately placing the Nutella in my mouth and finally try a recipe with it. Enter cream cheese. Smooth, slightly tangy, and good with anything sweet or savory! Am I right? Add a little bit of sweetness with confectioner's, drizzle a bit of dark chocolate on top and it becomes the perfect treat. I will shut up now, so you can run and make these. Right now. :)

Makes 24 servings.

• • For the Pockets:
  • 
    
  • 1 Brick of Philadelphia Cream Cheese, softened
  • 2/3 cup of Nutella Brand Spread
  • 4 TBSP of confectioners' sugar, or to taste
  • 3 packages of Pillsbury Crescent triangles
  • For Glaze:
  • 4 squares of Baker's semi-sweet chocolate
  • 5 1/3 TBSP unsalted butter, cut into cubes

  
  

  
  

  Directions:

  1. Mix the softened cream cheese with the Nutella until well blended in stand mixer or with a hand mixer.
  2. Blend in 4 tablespoons of confectioners' sugar until well blended.
  3. Put 1 tablespoon of mixture onto large end of the crescent after separating them and roll the crescent up beginning at the large end. Fold edges in and tuck under to form a slight square.
  4. Place on parchment paper on a cookie sheet and bake for 10 to 12 minutes or until light golden brown.
  5. In the meantime, place the 4 squares of Baker's chocolate and butter cubes in a heatproof bowl over a pot of hot simmering water, not boiling. Melt and stir the chocolate and butter until smooth, taking care not to get water into the glaze. Set aside to cool, about 15 minutes.
  6. Drizzle baked crescents with slightly cooled chocolate glaze using a disposable decorator bag with the tip snipped off.
  
  

  *Note: 

  The mixture will fill 24 crescents, but you may have some left over. It works out best to put the mixture in a pastry/decorator bag (or a sturdy sandwich bag) with the tip cut out to fill the crescents and also to drizzle the chocolate glaze.

  
  

  

  
  

  This recipe was submitted by me to Allrecipes. The recipe can also be found here.