I have had some Nutella in my pantry to try for awhile and finally pulled it out to use with, what else, Pillsbury Crescent Rolls. The Nutella, mixed with strawberries, raspberries and bananas was so, so good. I also tried these with pie shell dough and those held the heart shape better, but the taste of the crescent rolls was better. Finally, I drizzled them with some powdered sugar and chocolate. If only I had a little honey to share them with — and by honey I don’t mean the thing that comes from bees.
Nutella Crescent Puffs with Strawberry, Raspberries and Bananas
1 pkg Reduced Fat Pillsbury Crescent Rolls (the ones that come in a single sheet without perforations)
Nutella Hazelnut spread
Chocolate Candy Melts
Preheat oven to 375.
Cut some raspberries and strawberries into thin slices and place them in a bowl. Add some sugar to bring out the juices. Let sit for 20 minutes. Roll out the Crescent rolls. Using a heart shape cookie cutter, cut two shapes for each puff. Spread Nutella on each heart shape dough. Cut the banana into thin slices. Place strawberries, raspberries and bananas on one piece of puff. (You can mix up the fruit or separate the fruit per puff.) Place one piece of dough on top of the one with fruit to make a heart puff (Nutella side down). Crimp with a fork along the sides to seal the dough.
Beat the egg white and brush on the dough. Sprinkle dough with sugar. Bake for 11-13 minutes. Let cool. Sift powdered sugar over puffs. Melt some candy melts in a disposable icing bag in :10 second increments. Cut a small hole in bag and drizzle over puff.