Butterhorn Cookies With Nutella Filling

Butterhorn Cookies with Nutella Filling 

Bake a big batch of irresistible Butterhorn Cookies with Nutella® filling! These flaky pastries are crowd-pleasers, ideal for parties and celebrations!
Ingredients:
2 ¼ teaspoon active dry yeast 8 grams
1 teaspoon granulated sugar
½ cup milk lukewarm
4 eggs room temperature
4 tablespoons granulated sugar
1 cup butter room temperature, 226 grams, 2 sticks
1 cup vegetable shortening room temperature, 190 grams
¼ teaspoon salt
1 teaspoon vanilla extract pure
5½-6 cups all-purpose flour 780- 850 grams, sifted
Hazelnut nut spread example: Nutella®

Egg Wash Glaze:

1 egg lightly beaten
1 teaspoon milk
3-4 tablespoons turbinado sugar for sprinkling

Directions
In a small dish, combine the yeast with 1 teaspoon of sugar.
Add the warm milk and stir.  Set aside for about 5 minutes.

Meanwhile, in a large mixing bowl (of electric stand mixer) whisk the eggs, at medium speed for about 2 minutes.  Add the sugar and continue to whisk for another 2 minutes or so.

Switch to paddle attachment; add the butter, shortening, salt and vanilla extract.  Mix on medium speed until well combined.

Add the yeast mixture and mix until well combined.

Add 5½ to 6 cups (780-850 grams) of all-purpose flour to this mixture. Using the hook attachment, knead for approximately 5 to 8 minutes or until the dough pulls away from the sides of the bowl.

Divide the dough into 18 balls (each weighing about 90 grams).
Place the dough balls in an airtight container, and refrigerate overnight (or up to 24 hours).

Preheat the oven to 350℉ (175℃).  Line baking sheet with parchment paper.
Working with one ball of dough at a time, place it between two sheets of parchment paper and roll out the dough to an 8-inch round, about ⅛ of an inch thick.  With a pastry cutter, cut the dough into eights (first cut it in half, then in quarters and then in eighths).

To begin, place ½ teaspoon of Nutella® on the wide ends of each alternating wedge and spread it thinly toward the tip. Roll each of the 4 triangles up from the wide end to the pointed end, forming a crescent shape.  Repeat this process with another ball of dough.

Brush the tops of the cookies with the egg wash and sprinkle with turbinado (coarse) sugar.

Bake, in batches, for 10-12 minutes or until bottoms are lightly browned. Rotate the pans as necessary to bake evenly. 

Remove the cookies from the oven and let them cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.  Yield  144 cookies. 

Notes

Chill the dough: After preparing it, it's important to let it chill in the refrigerator overnight before rolling it out. This will help the dough firm up and make it easier to work with.

Don't overfill the cookies: While filling them with as much Nutella as possible may be tempting, be careful not to overfill them. Too much filling can cause the filling to ooze out, making a mess.

Place the seam side down: When placing the rolled-up croissant cookies on the baking sheet, place the seam side down. This will help the cookies maintain their shape and prevent them from unrolling during baking. It will also help the Nutella filling stay inside the cookie and not leak onto the baking sheet.

Nutella Scones

Nutella Scones:

Ingredients

2 1⁄2 c. flour

1⁄2 c. sugar
1 T. baking powder
1 1⁄4 stick unsalted butter, sliced
1 c. buttermilk
Nutella
Course sugar crystals
Sliced almonds

Directions:
Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper. 

Mix the flour, sugar and baking powder in a large bowl. Add butter and mix with a fork without overdoing it. It must stay crumbly and dry.  

Incorporate buttermilk until the mixture stays together. 

With your hands, make 2-inch balls of batter. Flatten balls in the center. Add 1/2 T. nutella (or more if you like them sweeter). 

Close balls, and don’t worry if they stay uneven. Decorate with sliced almonds and sugar crystals. Bake 15-20 minutes or until golden brown.

Hazelnut Brownie Shortbread Bars

 Hazelnut Brownie Shortbread Bars

How do you improve a brownie? Bake it on a shortbread crust and top it with fistsful of crunchy hazelnuts—that’s how! These elements bring new textures and flavors to the party for a next-level dessert square. Easy-to-find Lindt chocolate works wonders here.  Makes 32 bars.

Ingredients:                                                                                                                                                                       
Shortbread:
3 cups (750 mL) all-purpose flour
3/4 cups (175 mL) icing sugar
1/2 tsp (2 mL) fine sea salt
1 1/2 cups (375 mL) unsalted butter, at room temperature, cubed

Brownie:
3 bars (each 100 g) 70 per cent cacao chocolate, roughly chopped, divided
3/4 cup (175 mL) unsalted butter, at room temperature
1 1/2 cups (375 mL) all-purpose flour
1/3 cup (80 mL) Dutch-processed cocoa powder
3 large eggs
1 3/4 cups (425 mL) granulated sugar
1/2 tsp (2 mL) fine sea salt
1/2 tsp (2 mL) pure vanilla extract
1 cup (250 mL) skinless roasted hazelnuts, divided
1/3 cup (80 mL) chocolate hazelnut spread, such as Nutella 

Directions:                                                                                     Arrange rack in centre of oven. Preheat to 375°F (191°C). Generously butter a 9 x 13-inch (23 x 33-cm) cake pan. Line with parchment, overhanging edges on two opposite sides.

For the shortbread, combine flour, icing sugar and salt in a large mixing bowl. Add butter, working in with your fingertips until fully combined. Continue working mixture, lightly kneading just until a dough comes together. Crumble over bottom of prepared pan to distribute evenly, then press into an even layer. Lightly prick all over with  a fork. Bake in centre of oven until evenly golden, about 25 minutes. Set aside.
 
Reduce oven to 325°F (163°C).
 
For the brownie, bring a pot with 1 inch (2.5 cm) water in the bottom to a boil. Chop two chocolate bars and combine with butter in a heatproof bowl. Set on top of the pot, ensuring the bowl doesn’t touch the water. Reduce heat to medium-low and let melt, stirring often, until mixture is liquid. Remove bowl from the pot and let cool 10 minutes.
 
Sift flour with cocoa powder in a medium bowl. Set aside.
 
In the bowl of a stand mixer fitted with the whisk attachment, whisk eggs with sugar and salt on medium-high speed until pale, thick and ribbony, 3 to 5 minutes. Whisk in vanilla. Remove bowl from stand mixer and using a spatula, carefully fold in melted chocolate mixture, then flour mixture, just until no streaks remain.
 
Finely chop 1/2 cup (125 mL) hazelnuts, then gently fold in, along with remaining chocolate bar, just until combined. Scrape mixture over prepared shortbread, smoothing top. Drop teaspoonfuls of hazelnut spread evenly over the top of the batter. Swirl with a wooden skewer, careful not to hit the shortbread base. Roughly chop remaining 1/2 cup (125 mL) hazelnuts and sprinkle evenly overtop.
 
Once oven has fully reduced in temperature, bake in centre of oven until brownie has set, about 50 minutes. (A toothpick inserted in the centre of the brownie base should come out with moist crumbs attached.) Transfer to a rack and cool completely.
 
Run a butter knife along the unlined edges of the pan to loosen. Using parchment edges, lift bars out of pan. With a sharp knife, cut lengthwise into four rows, then crosswise into eight rows to make 32 squares. (Bars will keep at room temperature in an airtight container up to 3 days.)   Makes 32 bars

 

Cast-iron Skillet Bread Pudding

Cast-iron Skillet Chocolate Bread Pudding 

Ingredients; 

14 ounces challah, cut into 1/2-inch pieces
½ cup (3 ounces) semisweet chocolate chips
2 cups heavy cream
2 cups whole milk
9 large egg yolks
1 cup Nutella spread
¾ cup (5 1/4 ounces) plus 1 tablespoon granulated
    sugar
4 teaspoons vanilla extract
¾ teaspoon salt
2 tablespoons packed brown sugar

Directions:
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 300 degrees. Spread challah evenly in 2 rimmed baking sheets and bake, stirring occasionally, until golden and crisp, about 25 minutes. Transfer bread to 12-inch cast-iron skillet and let cool slightly.

Increase oven temperature to 325 degrees. Stir chocolate chips into cooled bread. Whisk cream, milk, egg yolks, Nutella, 3/4 cup granulated sugar, vanilla, and salt together until well combined, then pour mixture evenly over bread. Gently press on top of bread to help it soak up cream mixture. Combine brown sugar and remaining 1 tablespoon granulated sugar in bowl, then sprinkle over top of bread mixture.

Transfer skillet to oven and bake until pudding is just set and surface is slightly crisp, 45 to 55 minutes, rotating skillet halfway through baking. Using potholders, transfer skillet to wire rack and let cool for 30 minutes. Serve.  Serves 12

Nutella Cheesecake

Ingredients:

For the crust

2 and 1/2 cups fudge filled cookie crumbs about 30 sandwich cookies
6 tablespoons unsalted butter melted
For the filling

3 (8 ounce) packages cream cheese softened
3/4 cup heavy cream
3/4 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
2 cups Nutella
4 large eggs lightly beaten
For the glaze

1 cup Nutella
1/2 cup heavy cream

Directions
Make the crust

Preheat the oven to 350ºF. Wrap the outer bottom of a 9-inch springform pan tightly with aluminum foil. Combine the cookie crumbs and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.

Make the Filling

Reduce the oven temperature to 300ºF.
In a large mixing bowl beat the cream cheese, heavy cream, and sugar with an electric mixer until smooth and fluffy. Add the vanilla and salt, beat on low speed until smooth. Add the Nutella and beat until well incorporated. Scrape down the sides of the bowl as needed. Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter over the crust in the prepared pan. Place the cheesecake inside a roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the cheesecake pan. (Alternatively, you can place the roasting pan filled with water on the lower rack of the oven.)

Bake for 1 hour. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour. Remove the cheesecake from the water bath and allow to cool completely to room temperature.  Run a small knife around the outer edge of the cheesecake to loosen it from the pan. 

Make the glaze

Place the cheesecake on a wire rack set over a baking sheet.

Bring the cream to a low boil over medium-low heat. Pour the warm cream over the Nutella in a medium bowl and stir to combine. Pour the glaze over the top of the cheesecake and use an offset spatula to smooth it over, allowing the glaze to run over the edge and down the sides of the cheesecake. Refrigerate for at least 4 hours, preferably overnight.

Recipe Notes
The cheesecake is easiest to slice when cold or frozen. But, allow the slices to sit at room temperature for 20-30 minutes before serving for optimal texture.

Hazelnut Hot Chocolate

Hazelnut Hot Chocolate

Ingredients 
1/2 cup hazelnuts, whole, skin on
10 ounces semi-sweet chocolate, coarsely chopped
3 cups whole milk, cold
1 cup heavy cream, cold
1/4 cup Dutch processed cocoa powder, European-style
2 Tablespoons powdered sugar, or as needed
1/4 cup chocolate hazelnut spread, store-bought or homemade
1/2 cup heavy cream, whipped into stiff peaks, for topping

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Directions 

Preheat the oven to 300°F. Toast the hazelnuts in the oven until lightly brown, about 10 to 15 minutes, being careful not to let them burn. Once toasted, place them on a towel and rub well to remove the skins.

Place skinned hazelnuts into the Vitamix or blender container and secure lid.  Select Variable 6.  (6 of 10 speeds)

Use the On/Off switch to quickly pulse until just evenly ground, but not floury; reserve.

In a saucepan, stir together the cold milk, cream, cocoa powder, and sugar and bring to a simmer over low heat; make sure there aren’t any lumps. Remove from the heat and pour into the bowl with the ground hazelnuts. Let steep for at least 1 hour, until cool. You may do this the day before and let the mixture rest in the refrigerator.

Strain the milk-hazelnut-cocoa mixture through a fine mesh sieve into a saucepan, making sure you press the hazelnuts well to release the flavor. Heat the milk until it is warm, but not boiling, over low heat, remove from the heat, add the blended chocolate, chocolate hazelnut spread (see recipe), and mix well until the chocolate is melted. When ready to serve, reheat the hot chocolate and serve immediately with a dollop of whipped cream.

Milk Chocolate Hazelnut Panna Cotta

Milk Chocolate Hazelnut Panna Cotta
Panna Cotta is a silky smooth pudding
thickened by gelatin rather than egg yolks.

Ingredients:
1 ⅛ teaspoon powdered gelatin
2 ounces bittersweet chocolate, finely chopped
1 cup Nutella
½ teaspoon kosher salt
1 ½ cups heavy cream
½ teaspoon vanilla extract
1 cup whole milk
¼ cup chopped, toasted hazelnuts, for serving (optional)

Directions:
In a medium bowl, whisk gelatin with 3 tablespoons cold water. Place chopped chocolate in another medium bowl. In a large bowl, combine Nutella and salt.

In a small saucepan over medium heat, bring cream to a boil. Pour half the cream over gelatin mixture and whisk gently to combine; stir in vanilla. Pour remaining cream over chopped chocolate; whisk until smooth. Combine two mixtures; whisk well.

Pour one-third of the gelatin-chocolate mixture over Nutella; beat using an electric mixer on low speed until a smooth paste forms. Pour in remaining mixture and milk; beat until fully combined.

Strain through a fine-mesh sieve into six ramekins. Cover loosely with plastic wrap and chill in refrigerator until set, about six hours or overnight. Serve sprinkled with chopped hazelnuts, if desired.

Peanut Butter Nutella Thumbprint Cookies

                   Peanut Butter Nutella Thumbprint Cookies
Makes about 1 dozen
Ingredients:
1 cup smooth peanut butter
1 cup sugar, plus more for coating the cookies
1 large egg, lightly beaten
1 teaspoon baking powder
1 teaspoon all-natural vanilla extract
1/2 teaspoon ground cinnamon
Nutella
Directions:
1. Preheat oven to 350 degrees. In the meantime, combine peanut butter, sugar, egg, baking powder, vanilla and cinnamon. Stir to combine well. 

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2. Line a baking sheet with parchment paper. Scoop batter 1 tablespoon at a time, rolling into a ball. Roll the ball of dough in sugar. Place on prepped baking sheet and press down in the middle with your thumb to make a thumbprint.

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3. Bake for 7 minutes. Remove cookies from oven, but keep the oven set at 350. Your thumbprint will have puffed up, but will still be there. Using the back of the small spoon press the thumbprint back down and fill the depression with Nutella. I find that filling the well to the top is a little too much; fill it just short of the top.

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4. Return cookies to the oven and continue baking for another 3 minutes. 

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5. Remove cookies from oven and allow to cool on the sheet for 1-2 minutes until you are able to transfer them to a cooling rack. Finish cooling completely on the rack and serve. To store, layer cookies in between sheets of wax paper; they will keep in an airtight container for up to a week.

Stracciatella Semifreddo

Stracciatella Semifreddo***

Ingredients:

Crust:

Vegetable oil cooking spray

3 (5 inches long by 3/4-inch wide) plain or almond biscotti (about 4 ounces) halved

1/4 cup toasted hazelnuts, see Cook's Note

1/2 stick (4 tablespoons) unsalted butter, melted

Filling:

8 egg yolks, at room temperature

1/2 cup sugar, plus 1/4 cup

1 teaspoon pure vanilla extract

1/8 teaspoon fine sea salt

1 cup heavy cream

3/4 cup chocolate-hazelnut spread at room temperature (recommended: Nutella)

Special equipment:

a 3 by 15-inch piece of parchment paper,

a 7 1/2 by 12-inch piece of parchment paper

Directions:

For the crust:

Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 5 by 3-inch nonstick loaf pan with vegetable oil cooking spray. Using 2 pieces of parchment paper, line the pan, allowing the excess to hang over the ends and sides.

In a food processor, blend the biscotti and hazelnuts together until finely ground. Add the melted butter and pulse until the crumbs are moistened. Using a flexible spatula, press the crumb mixture into the bottom of the prepared pan. Bake for 8 to 10 minutes until the edges of the crust are golden. Cool the pan on a wire rack for 20 minutes.

For the filling: In a medium stainless steel or glass bowl, whisk together the egg yolks, 1/2 cup sugar, vanilla extract, and salt until smooth. Put the bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Whisk until the egg mixture is pale, thick and creamy, and an instant-read thermometer registers 160^F, about 10 to 15 minutes. Put the bowl into a larger bowl of iced water to cool completely.

In another medium bowl, using an electric mixer, beat the cream until thick. Add the remaining 1/4 cup sugar and beat until the cream holds stiff peaks. Mix 1/4 of the cream into the cooled custard. Using a spatula, gently fold the remaining cream into the custard. Drop spoonfuls of the chocolate-hazelnut spread over the custard mixture and gently fold until just incorporated but still chunky. Spoon the mixture onto the prepared crust. Fold the overhanging parchment paper over the custard and freeze for at least 8 hours or up to 3 days.

Run a thin-bladed spatula around the semifreddo between the parchment paper and the pan. Unfold the parchment paper and invert the semifreddo onto a platter. Peel off the paper and cut into 1-inch thick slices. Serve on chilled plates.

Cook's Note: To toast the hazelnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 8 to 10 minutes until lightly toasted. Cool completely before using.

Day 11 of "Twelve Days Of Candy" Hazelnut Fantasy Fudge

Day 11 of "Twelve Days Of Christmas Candy"

Hazelnut Fantasy Fudge

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Ingredients:

3 cups sugar

3/4 cup butter

1 small can (5 oz.) can evaporated milk

13oz. jar Nutella (Chocolate Hazelnut Spread)

1 7oz. jar marshmallow creme

1 teaspoon vanilla

1 cup hazelnuts, halved

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Directions;

In a three quart pan over medium heat, bring to a roaring boil while stirring constantly, sugar, butter, and evaporated milk. Bring to 234F

while stirring constantly, about 4 minutes.

Stirring constantly, remove from heat and add Nutella and marshmallow creme and continue to stir until properly blended and smooth and consistent in appearance. Add vanilla and hazelnuts and stir until well blended.

Spread in a foil lined 9 x 13 pan an allow to cool for 4 hours. Cut into squares and store in an airtight container.