Nutell - Umpkin Crescents |
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Prep Time: 0 Minutes Cook Time: 13 Minutes |
Ready In: 13 Minutes Servings: 16 |
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Andrew had a couple tubes of crecent rolls and a jar of Nutella that were nearing expiry recently, and I had a partial can of pumpkin left over from some cake I made. We decided to make some filled croissants to use it all up, and wound up having to form spiral buns from the rolled-up dough instead. Read more . They came out of the oven perfectly - soft, flaky and with a great balanced filling to dough ratio. The pumpkin Nutella combo forms a whole other taste, not like one ingredient or the other, and any leftovers are great on toast! Ingredients:
2/3 cup canned pumpkin puree |
1/3 cup nutella |
1 tbsp tapioca starch |
2 tubes pillsbury crescent roll dough (8 pcs each) |
Directions:
1. Preheat oven to 375F. Line 2 baking sheets with parchment.
2. Beat together pumpkin, Nutella and tapioca starch in a medium bowl. Set aside.
3. Unwrap and separate crescent roll dough into the individual triangles.
4. Spread each triangle lightly and evenly with the pumpkin mixture, covering the whole surface.
5. Roll up as per package directions, then curl each rope of filled dough into a spiral shape and place on sheets.
6. Bake for 13 minutes, then cool 5 minutes on sheets before removing to a rack or eating warm.
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