– Nutella Stuffed Pockets with Raspberry Puree –
Nutella, its taken the world by storm, and with good reason why, this hazelnut spread is simply irresistible. These Nutella Stuffed Pockets with Raspberry Puree really showcase this amazing spread and make for a super special treat. You can serve these Nutella Stuffed Pockets with Raspberry Puree as a dessert or even for breakfast, talk about getting the kids excited for breakfast! The combination of flavors between these nutella pockets and the raspberry puree are the perfect marriage, and will leave your taste buds asking for more 🙂 .
Homemade and Easy to Make
The best part about these Nutella Stuffed Pockets with Raspberry Puree is that everything is homemade (well, everything except the Nutella 😉 ). However, just because this recipe is homemade doesn´t mean it´s difficult, in-fact these Nutella Stuffed Pockets with Raspberry Puree are probably one of the easiest homemade desserts you can make. No special equipment is required and the kids can even help you make them! Watch the video below on how to make Nutella Stuffed Pockets with Raspberry Puree or print out the recipe card below. Happy eating!
Watch the Video Below on How to Make Nutella Stuffed Pockets with Raspberry Puree
Nutella Stuffed Pockets with Raspberry Puree
- -1 cup fresh raspberries
- -2 tbsp white sugar
- -1 tsp lemon juice
- -1 cup all-purpose flour
- -1 tsp baking powder
- -1/2 tsp sea salt
- -1/2 tsp white sugar
- -1 tbsp extra virgin Spanish olive oil
- -1/3 cup water
- -powdered sugar
To make the raspberry puree, add 1 cup of fresh raspberries to a sauce pan, also add 2 tablespoons of white sugar and 1 teaspoon of fresh lemon juice, heat with a medium heat and start stirring the ingredients together, after 3-4 minutes and all the sugar has dissolved, transfer the raspberry mixture into a sieve with a bowl underneath and start moving the mixture around to release all the liquid into the bowl, once you are left with nothing but the seeds, discard the seeds and transfer the raspberry puree into a small bowl, cover with seran wrap and set in the fridge
To make the dough add 1 cup of all-purpose flour into a large bowl, also add 1 teaspoon of baking powder, 1/2 teaspoon of sea salt and a 1/2 teaspoon of white sugar, mix the dry ingredients together, then add 1 tablespoon of extra virgin Spanish olive oil and 1/3 cup of water and mix everything together, once it forms a dough, get in there with your hands and start kneading the dough inside of the bowl between 1-2 minutes, then shape into a ball
Sprinkle some all-purpose flour on a flat surface, add the ball of dough on top and using the palm of your hand start flattening it out, then start rolling it out with a roller, you want a rectangular shape with a thickness between 1/8 to 1/16 of an inch, then cut vertical lines that are 4 inches apart and 2 horizontal lines that are 4 inches apart, to end up with about ten 4 x 4 inch squares
Add 1/2 a tablespoon of nutella into each square of dough, then fold into the shape of a triangle and using a fork pierce down on the outer edges (on both sides) to seal the dough, add them to a baking tray lined with parchment paper
Add the baking tray into a pre-heated oven, bake and broil option 190 C -375 F for exactly 7 minutes, then remove from the oven and let them cool for 5 minutes
Transfer the nutella pockets to a plate, sprinkle with powdered sugar and serve with the raspberry puree
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