Looking for an even easier version of my Nutella Knotts recipe? These cruffins are about to make all of your sweet breakfast pastry dreams come true, and your taste buds dance with joy. 

Nutella Cruffins are flaky, buttery, totally mouthwatering Nutella pastries that look like they came straight from a fancy gourmet bakery. No one will suspect that you made them at home in almost no time at all using store-bought dough.

Why Make These Cruffins

• Made with store-bought puff pastry.
• Baked in a muffin tin.
• Buttery, chocolatey taste. 
• They’re ready in just 30 minutes! 

Before we get started, let’s address the first question I know some of you will have: Why in the blazes are these things called “cruffins”? 

It’s a combination of the words “croissant” and “muffin”. That also happens to be a pretty accurate way of describing today’s Nutella pastry recipe! 

You can think of cruffins like miniature croissants. Only instead of layering and folding the pastry into the traditional triangle or crescent shape, you bake them in muffin tins! This takes out a lot of the work associated with making croissants, while delivering the same gorgeous, swoon-worthy results. 

Nutella Cruffins Ingredients 

Now, let’s talk about what you need to make this chocolatey cruffin recipe. 

• 2 Puff pastry dough sheets
• 1/2 cup of Nutella
• 1 tablespoon of salted butter
• 1/2 tablespoon of powdered sugar 

Most puff pastry is sold frozen. Make sure to let the pastry thaw before making your cruffins. I put mine on the counter for about 45 minutes which did the trick. You can also plan ahead and let it thaw in the refrigerator overnight. 

How to Make Cruffins with Nutella 

First thing, get out your 12-cup muffin pan and grease each slot well with non-stick cooking spray. I recommend lining the bottom of each muffin slot with a circle of parchment paper as well. This extra step is the best way to ensure your Nutella Cruffins don’t get stuck to the pan while they’re baking. 

Now unroll the thawed puff pastry sheets. Use a rolling pin to gently flatten and roll out the creases in the dough. Spread half of the Nutella over each sheet of pastry and roll them up to form two logs. Slice each log in half, then into thirds. You’ll end up with a total of 12 cruffins. 

To bake cruffins, place each one in a slot of your greased muffin pan. Brush the tops with melted butter, bake, and cool.
It’s that easy!

See the complete list of ingredients and instructions in the printable recipe below.

How long to bake cruffins

Cruffins bake quickly, even when filled with Nutella. You’ll know the cruffins are ready when the tops and edges are golden brown and flaky. In my oven, that takes about 18-20 minutes. 

When the cruffins done baking, I like to pop them out of the pan right away so they don’t wind up sticking. From here, it takes all of my willpower to give them a few minutes to cool down. That combination of buttery pastry and velvety smooth Nutella looks and smells so good that I want to sneak a taste right away!

The only problem is that these are HOT straight from the oven. If you’ve ever bitten into piping hot chocolate before, you know that patience is a virtue — and a necessity if you don’t want to burn your tongue! 

Give these cruffins a solid five to ten minutes to cool after baking. Once they’re cool to the touch, you can dust a bit of powdered sugar on top for that picture perfect finishing touch or even sprinkle some cinnamon sugar on them if you’d like.

Storing Cruffins

Like most pastries, cruffins are best enjoyed the same day they are made. In the event you don’t manage to eat them all at once, you can store them in an airtight container at room temperature. They stay good for about three days. 

I do recommend warming your leftover cruffins before eating them for best flavor! A few seconds in the microwave helps soften the Nutella giving the pastries that “fresh baked” touch. 

Wondering if you can freeze cruffins? I haven’t tried it. But if you do, I’d love for you to report back to me with the results!

Best Nutella Recipes

I don’t know about you, but I’m so happy I was born after the invention of Nutella! From a simple slice of toast to an elegant cheesecake, Nutella is one of those ingredients that tastes phenomenal on just about everything. 

This 2-Ingredient Nutella Cinnamon Roll recipe is another “semi homemade” breakfast recipe you’ll love! It’s just like these cruffins only made with cinnamon rolls instead of puff pastry. Chocolate and cinnamon are an underrated pairing, begging to be enjoyed with a fresh, bold cup of coffee.

Love fruit with your Nutella? These Strawberry Nutella Crepes are a delightful treat have layers of fresh berries and a sweet coating of powdered sugar. This Banana Nutella Stuffed French Toast is another decadent fruit filled breakfast that is sweet enough to double as dessert! 

Recipes with Puff Pastry

There are hundreds of ways to turn a box of puff pastry into an extraordinary culinary creation. It’s my secret behind so many of my favorite pastry recipes, like these 3-Ingredient Puff Pastry Cinnamon Swirls. 

Boston Cream Puff Cakes are a take on a classic cream puff made with puff pastry. I recently learned how to use thawed puff pastry sheets to make these adorable Strawberry Danish Hearts, too! 

Looking for a savory way to use that box of pastry dough? Try my recipe for Cheesy Puff Pastry Sausage Rolls. They’re easy to make and perfect for all kinds of parties and get-togethers. 

This Pear Danish with puff pastry is easy to make. Using marzipan to sweeten the cream cheese filling, and canned pears, it’s a breakfast treat that can be enjoyed any time of year.

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Meet your new favorite Nutella pastry! Nutella Cruffins taste and look incredible for a decadent breakfast, dessert or anytime you need a sweet treat to brighten your day!

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Nutella Cruffins

Part muffin, part croissant, these cruffins are flaky, sweet and filled with Nutella. You'll love the combination of chocolate, hazelnut and buttery pastry in every bite.

Course Breakfast

Cuisine American

Keyword Nutella Cruffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 280kcal

Author Lynne Feifer

Ingredients

• 2 Puff Pastry Sheets 1 package
• 1 tbsp Butter melted (salted works best here) (14 g)
• ⅓ cup Nutella 98.6 g
• ½ tbsp Powdered Sugar for dusting (3.91 g)

Instructions

• Preheat the oven to 400 degrees F (or 204 degrees C).
• Grease a muffin tin with some baking spray. **For an added layer of protection, you can place a small circle of parchment paper at the bottom of each muffin slot.
• You’re going to want to start with thawed puff pastry. You can leave the puff pastry out on the counter to thaw for 45 minutes.
• Unfold the sheets of puff pastry and using a rolling pin, gently roll out the dough so the fold marks are removed. **You do not need to roll the dough out much thinner than it already is.
• Spoon half of the Nutella on 1 sheet of puff pastry. Using an off-set spatula (you can use a butter knife if you don’t have an off-set spatula) spread out the Nutella so it is evenly distributed. Follow this step for the next sheet of puff pastry.
• Roll the dough up to create a log shape. Cut the dough in half and then cut each half into 3rds. You’ll be making 12 cruffins.
• Place the rolled-up puff pastry in each muffin slot.
• Brush the tops with some melted butter.
• Bake at 400 degrees F or 204 degrees C) for 20 minutes. The cruffins will be golden brown and flakey.
• To prevent sticking, remove the cruffns from the muffin pan as soon as they come out of the oven. Place them on a cooling rack and allow to cool for 5 minutes before serving.
• Dust the tops of the cruffins with a small amount of powdered sugar and enjoy.

Nutrition

Serving: 1serving | Calories: 280kcal | Carbohydrates: 24g | Protein: 3g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 113mg | Potassium: 59mg | Fiber: 1g | Sugar: 5g | Vitamin A: 30IU | Calcium: 13mg | Iron: 1mg

The post Nutella Cruffins appeared first on 365 Days of Baking.

Need an easy pastry recipe that delivers a big “WOW” factor? Raspberry Star Bread checks all the boxes, and you don’t even need to wait patiently as the dough rises.

Star Bread is a pastry with a flavorful filling in layers of dough that’s twisted into a star shape before baking. It’s looks amazing, and resembles a snowflake shape, but the best part is that it tastes even better!

For the holidays, pair the raspberry bread recipe with this Nutella Puff Pastry Christmas Tree. They’ll be beautiful additions to a dessert table, and are both perfect for a Christmas Day brunch as well.

I chose to make this star bread with a raspberry filling. Raspberries are one of my favorite fruits to bake with. They add the perfect pop of flavor to baked goods like these Raspberry Cream Cheese Scones and today’s star bread.

This recipe uses only a handful of fresh raspberries. That means you’ll have plenty leftover for snacking or making a batch of No Bake Raspberry Cream Dream Bars for dessert! You could even whip up a quick batch of Simple Raspberry Syrup to keep on hand for your evening cocktail.

But first: do yourself a favor and make this beautiful design and delicious star bread.

What do I need?

Here are the ingredients you need to make the Raspberry Star Bread:

• Puff pastry – We used frozen pastry, thawed overnight.
• Raspberry jam
• Fresh raspberries
• Egg – For brushing over the top of the dough
• Raw sugar

For the Nutella dip, you will need:

• Nutella
• Half & half

How do I make this Raspberry Holiday Star Bread?

Start by gently smashing your raspberries in a medium bowl. You want to break them into small pieces, not smoosh them totally flat. Mix the crushed raspberries into the jam.

Lightly flour a piece of parchment paper, and gently place one sheet of puff pastry on the lightly floured work surface.

Spoon the raspberry filling on top. Spread it around with the back of your spoon here to cover the whole surface of the pastry sheet. Cover the raspberry filling with the second sheet of puff pastry.

From here you’re going to make the raspberry Nutella star bread.

Place a cupcake liner or biscuit cutter in the center of the dough. With a pizza cutter or sharp knife, cut 16 equal sections from the edge of the cupcake liner to the edge of the dough. I do this by first cutting the dough into quarters. Then cut each quarter in half to make eighths. Finally, cut the eighths in half so you end up with 16 equal pieces of dough.

Twist one pair of strips toward each other. Pinch them together at the end to form a “point.” Repeat with the remaining adjacent strips to get 8 points on your star bread.

Beat egg in a bowl with a tablespoon of water. This is your egg wash. Then brush a thin coat of beaten egg and water over the top of the unbaked pastry.

Sprinkle with raw Turbinado sugar. Transfer the dough on the parchment to a baking sheet, and bake in the center of the oven until golden brown.

To made the Nutella dip, mix the Nutella and half & half together in a small bowl

Note: Unless you can specifically find round pastry dough sheets, you can use either Pepperidge Farm Puff Pastry of Trader Joe’s. Pepperidge Farm sheet dimensions are 9.75” X 10.5” X 3/16”, and can be made larger by gently using a rolling pin. Trader Joe’s has a frozen puff pastry that is 10 ¼ x 12 inches and 1/16 inch thick, and would also need to be gently rolled to be made larger. Either option would work with this recipe. Then, when using the square/rectangular puff pastry sheets and before assembling the recipe, place a 10-12-inch dinner plate on top of the pastry sheets to cut out your circle.
You can also use pie crust if you want to use dough that’s already in a circular shape, but it won’t be as light and fluffy as when you use the puff pastry dough.

Raspberry Bread with Nutella Dip

Raspberry star bread looks and tastes incredible all on its own. But life is short, so go ahead and go the extra step and make the Nutella dip too!

All you have to do is whisk together Nutella spread with a little half and half cream. I recommend warming the Nutella in the microwave for 30 seconds so it’s easier to blend.

Do I serve it warm or cold?

Raspberry Star Bread tastes AMAZING served warm dipped in the Nutella mixture. We also loved snacking on it at room temperature.

Do I have to use store-bought dough or can I make my own for this star bread?

You do not have to use store-bought dough for this raspberry star bread. It’s just the easiest and most convenient option. If you have a homemade pastry dough you love, feel free to use it to make star bread.

Is this pull-apart bread a breakfast or dessert?

It’s both! You can enjoy the tasty raspberry pastries as a sweet morning treat or serve them as dessert. There’s never a wrong time to eat star bread!

How do I store this sweet bread?

Store your homemade star bread tightly covered with either aluminum foil or plastic wrap at room temperature. Store the Nutella dip in an airtight container in the refrigerator.

You can also make this raspberry star bread ahead of time and freeze it for up to 3 months! You will need to thaw it at room temperature or in your refrigerator before reheating or serving.

Breakfast Recipes

In case you couldn’t already tell, I don’t shy away from serving sweets for breakfast. The amount of breakfast recipes on this site is proof! From this Lemon Poppy Seed German Pancake to Apple Crumb Cake, I have dozens of easy recipes to make mornings sweeter.

Don’t get me wrong. I don’t eat dessert-worthy breakfasts every day. But on a special occasion, what’s better than a gooey Homemade Cinnamon Roll or big slice of Cranberry Coffee Cake?

For example, Valentine’s Day breakfasts are all about the chocolate! You’ll love waking up your family with a plate of Strawberry Nutella Crepes or Chocolate Cherry Pancakes. For the Christmas season, you’ll love this Eggnog French Toast with Maple Butter and this Easy Pumpkin French Toast Casserole.

Dessert Recipes

Puff pastry makes this raspberry bread recipe so easy to make. I always keep a few sheets in my freezer so I’m ready to make all kinds of delicious desserts and baked goods on short notice.

Churro Cream Puffs and Cinnamon Sugar Palmiers are two more favorite dessert recipes with puff pastry. Boston Cream Puff Cakes are another hit in our household. And these Nutella Knots, aka mini Nutella Babka, would be a great way to use up any Nutella spread and puff pastry you have leftover after making your star bread.

If you like today’s raspberry star bread recipe, here are our suggestions for what to try next!

• Chocolate Strawberry Bread
• Strawberry Cream Muffins
• No-Bake Blueberry Pie
• Lemon Blueberry Cottage Cheese Pancakes
• Blue Raspberry Dream Bars
• 2-Ingredient Nutella Cinnamon Rolls
• Nutella Swirl Banana Bundt Bread
• Peach Scones
• Easy Chocolate Bear Claws
• Easy Strawberry Scones

Treat your loved ones this holiday season to a festive bread with layers of raspberry jam. This beautiful star celebration bread is a great recipe to share with family and friends.

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Raspberry Star Bread

Flaky pastry is filled with fresh raspberries and jam in this easy star bread recipe. Served with Nutella dip, Raspberry Star Bread is the perfect decadent breakfast treat any day of the week, but will be especially welcome on Christmas morning.

Course Breakfast, Dessert

Cuisine American

Keyword Raspberry Star Bread

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 Bread Twists

Calories 595kcal

Author Lynne Feifer

Ingredients

• 1 package puff pastry (2 sheets), thawed
• ½ cup raspberry jam
• ¼ cup fresh raspberries
• 1 egg
• 1 tablespoon water
• ¼ cup Turbinado sugar (raw sugar)
• 1 cup Nutella
• 1 tablespoon half & half

Instructions

• Preheat your oven to 375° F, and line a baking sheet with parchment paper.
•  In a large bowl, lightly smash your raspberries so that they are broken up into small pieces.
• Add raspberry jam to your raspberries and blend them well.
• Carefully roll your puff pastry out onto a lightly floured non-stick surface.
• Spread your raspberry mixture onto your puff pastry in a thin even layer and place your second puff pastry over the top of it. It’s ok if you have some raspberry mixture left over, you can store it or use it for another star bread.
• Place a small bowl or cupcake liner in the center of the puff pastry.
• With a knife, make 16 cuts from the edge of your circle to the outside of your dough with even spacing all the way around. Cut completely through the dough and raspberry layer. It’s easiest to cut 4 equal slices making quarters, then cut those in half to make 8ths, then again cut those in half to make 16ths.
• Twist 1 section of the dough towards the right and the next section of the dough towards the left making 2 complete twists. Join the dough at the ends by firmly pinching the dough ends together. Continue this pattern until all 16 sections form points.
•  In a small bowl beat your egg with water and brush it over your bread dough.
•  Sprinkle an even layer of course sugar over the dough.
• Bake in your oven for 20 minutes or until your dough is golden brown.
• In a small bowl, mix the Nutella with half and half to create a dip for your star bread. You can warm the Nutella in a microwave for 30 seconds if desired.
•  Serve warm or room temperature with additional fresh raspberries and Nutella dip.

Notes

NOTE: Unless you can specifically find round pastry dough sheets, you can use either Pepperidge Farm Puff Pastry of Trader Joe’s. Pepperidge Farm sheet dimensions are 9.75” X 10.5” X 3/16”, and can be made larger by gently using a rolling pin. Trader Joe’s has a frozen puff pastry that is 10 ¼ x 12 inches and 1/16 inch thick, and would also need to be gently rolled to be made larger. Either option would work with this recipe. Then, when using the square/rectangular puff pastry sheets and before assembling the recipe, place a 10-12-inch dinner plate on top of the pastry sheets to cut out your circle, and proceed with the recipe as directed. 

Nutrition

Serving: 1Bread Twist | Calories: 595kcal | Carbohydrates: 65g | Protein: 7g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.003g | Cholesterol: 21mg | Sodium: 177mg | Potassium: 217mg | Fiber: 4g | Sugar: 32g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 3mg

The post Raspberry Star Bread appeared first on 365 Days of Baking.

Who else thinks Nutella is one of the greatest inventions humans have ever created? Combining rich chocolate and hazelnuts into a smooth, creamy spread is a stroke of genius.

A while back, Nutella spread used to be difficult to find in the United States. Thankfully, those days are gone and today the heavenly chocolate spread is available in nearly every well stocked grocery store.

As tempting as it is the just eat the whole jar with a spoon, it’s worth it to exercise your will power and make Nutella pastries instead!

Hazelnut Nutella Knots are one of the easiest pastry recipes out there. You only need a handful of ingredients and a few minutes of time to make these golden brown, hazelnut-flecked breakfast treats at home.

If you love Nutella, you’re going to flip for these pastry knots.

• Flaky pastry yields to rich, decadent Nutella stuffed inside.
• Only 5 ingredients
• The perfect accompaniment to your morning coffee!

What do I need to make these Nutella Babka Buns?

You will need these ingredients for this easy breakfast recipe.

• Nutella
• Puff pastry – thawed according to the package directions.
• Egg – plus a splash of water to create an egg wash,
• Chopped hazelnuts
• Turbinado sugar – also called “sugar in the raw”.
  I also use it for the top of my Chocolate Chunk Pumpkin Bread, these Peach Scones, and the crusts of my galettes as it ads a sweetness and a nice crunch to baked goods.

The frozen puff pastry makes this recipe SO easy! I use it for many of my best recipes, including the Cheesy Puff Pastry Sausage Rolls.

How do I make them?

STEP 1. Lay out 2 sheets of puff pastry and allow them to come to room temperature according to the package. Then roll each of them into a large rectangle of the same size.

STEP 2. Spread Nutella all over one pastry sheet. Sprinkle with the crunchy hazelnuts. Lay the second sheet of puff pastry on top.

STEP 3. Use a pizza cutter to slice the dough into long strips. Tie two strips together to form a knot. Repeat with the remaining strips until all the pastry dough is tied up.

STEP 4. Whisk the egg with water in a separate bowl. This is your egg wash. Use a pastry brush to spread the beaten egg wash over each Nutella knot. Sprinkle the pastry knots with the coarse sugar crystals and the rest of the chopped hazelnuts.

STEP 5. Place the pastry knots or babka buns onto a baking sheet lined with a piece of parchment paper. Baking time is 15 minutes or until the pastries are lightly golden.

Let cool slightly and enjoy!

Nutella Recipes

There’s something about Nutella that just screams “breakfast” to me, even though it’s definitely sweet enough to qualify for dessert status. If you love Nutella pastry recipes easy breakfast ideas, my 2-Ingredient Nutella Cinnamon Rolls are a MUST try. I’ve been known to enjoy a slice or two of Nutella Swirl Banana Bundt Bread for breakfast from time to time too!

Need a decadent brunch idea? Try these Strawberry Nutella Crepes or a few slices of Banana Nutella Stuffed French Toast. Or

For dessert, my readers can’t stop talking about how delicious this No Bake Nutella Snickers Pie tastes—and looks! No-Bake Pumpkin Nutella Cheesecake is another hit, especially during the fall.

Breakfast Recipes

No one wants to spend hours in the kitchen first thing in the morning. Which is why I’m all about the easy breakfast recipes!

Pastry knots are one of the easiest homemade pastries out there. Making Peach Scones and Easy Strawberry Scones from scratch takes a little bit more effort but the results are well worth it!

French Breakfast Puffs are another pastry recipe I love with my coffee. The cinnamon sugar coating is to die for! I love cinnamon in anything and everything, from a Baked Apple Cinnamon Pancake to this irresistible Cinnamon French Toast.

If you can’t tell yet, baked breakfast recipes are some of my family’s favorites. We could eat Blueberry Bagel Breakfast Bake just about every weekend and never get sick of it. Although we do like to switch it out for savory options like this Mexican Breakfast Casserole and this Denver Scrambled Breakfast Braid every so often.

It’s incredibly easy to make your own Danish pastry at home when you use store bought puff pastry. This Pear Danish with a sweet cream cheese filling, and cinnamon honey is perfect for special occasions or just because.

I know you’re going to love today’s recipe for Nutella Knots.

Recipes using Puff Pastry

As I said before, I love using puff pastry in some of my recipes. I haven’t made my own yet because I enjoy the convenience and taste of the one I can buy at the store.
These Chocolate Bear Claws I made a few years ago were an instant hit as soon as I put them on the table. They were beyond easy to make, too!

One of the most popular recipes using pastry dough is this Cinnamon Sugar Palmiers.
Oh, my gosh are they easy, and are similar to the Elephant Ears you buy at a bakery.

Combine a sweet cheese danish with some pears in this Pear Cream Cheese Danish. It’s a really delicious treat to have in the morning with your cup of coffee.

That puff pastry dough isn’t just for breakfast. I make these Sausage Cranberry Brie Bites during the holidays and everyone absolutely loves them! There’s so much flavor in in every bite, and they’re a perfect appetizer for any holiday gathering.

This easy breakfast pastry with Nutella and chopped hazelnuts are a treat the whole family will love!

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Nutella Knots

Nutella Knots are the perfect way to start your day. Puff pastry is filled with chocolate and hazelnuts formed into beautiful dough knots, then baked until golden brown in this easy pastry recipe!

Course Breakfast

Cuisine American

Keyword Nutella Hazlenut Knots, Nutella Knots

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8 pastries

Calories 476kcal

Author Lynne Feifer

Ingredients

• 2 sheets puff pastry thawed as instructed on package
• ½ cup Nutella
• 3 tablespoons hazelnuts chopped, plus additional for sprinkling
• 1 large egg
• 1 tablespoon water
• 1-2 tablespoons Turbinado sugar (raw sugar) for sprinkling

Instructions

• Preheat oven to 400°F, and prepare a baking sheet by lining it with parchment paper.
• Gently unfold the puff pastry to lay it out flat, and smooth with a rolling pin.
• Evenly spread the Nutella over one sheet of the pastry, making sure to spread to the edges.
• Sprinkle the hazelnuts over the Nutella and cover with the second sheet of pastry dough.
• Using a pizza cutter, slice the dough into strips that are a ½ inch wide. Twist two strips together, and form them into a knot.
• Whisk the egg and water together in a small bowl to make an egg wash.
• Place onto baking sheet, and spread the egg wash over the dough with a pastry brush. Sprinkle with Turbinado sugar and additional chopped hazelnuts.
• Bake for 15 minutes or until lightly golden.

Nutrition

Serving: 1knot | Calories: 476kcal | Carbohydrates: 41g | Protein: 7g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 168mg | Potassium: 147mg | Fiber: 2g | Sugar: 12g | Vitamin A: 32IU | Vitamin C: 0.2mg | Calcium: 34mg | Iron: 3mg

The post Nutella Knots appeared first on 365 Days of Baking.

My love language is crepes. Specifically, homemade crepes.

I love the delicate, melt-in-your mouth pancakes with all kinds of fillings, from the sweet to the savory. These Lemon Crepes are one of my most requested brunch creations, especially for a sunny spring day.

When you need a truly decadent dessert crepe, today’s Strawberry Nutella Crepes are perfection. Made from scratch, then filled with Nutella and sliced strawberries, they’re bursting with sweetness and juicy berry flavor.

SAVE THIS EASY STRAWBERRY CREPES RECIPE TO YOUR FAVORITE PINTEREST BOARD

I think of these as dessert crepes but don’t let that stop you from serving them for breakfast! Wake up your special someone with a batch of homemade Strawberry Crepes on Valentine’s Day, their birthday or “just because.” I guarantee you’ll make their day!

What do I need?

To make crepes with strawberries and Nutella, you’ll need:

• eggs
• milk
• vanilla extract
• flour
• sugar
• salt
• melted butter
• Nutella spread
• strawberries
• powdered sugar – This is optional for topping the finished crepes, but delicious!

Do I need a crepe pan?

You don’t need a crepe pan to make great crepes at home. I tested this Strawberry Nutella Crepes recipe in both a crepe pan and a stove top non-stick skillet. The crepes came out perfectly both ways.

How do you make them?

You don’t need to be an expert chef to make these crepes. It’s a simple method that anyone can master with a little patience.
It may take a little practice, but don’t give up! I guarantee you that you’ll become a pro and then wonder why it took you so long to make these thin pancakes.

1. Make the batter. I use a strong blender to get the perfect consistency with no lumps.
2. Let it rest for 30 minutes. Giving the gluten time to relax is the secret for light and fluffy crepes.
3. Cook in the skillet. Make one crepe at a time. Cook each one until it’s golden brown on both sides.

How to fold crepes with filling:

Place the cooked and slightly cooled crepe flat on a plate. Spread the bottom half of the round crepe with Nutella. Arrange sliced strawberries over the top half.

Fold the Nutella half of the crepe over the strawberries. Now fold it in half again to make a triangular wedge. It’s ready to serve with all your desired toppings!

Serving Suggestions

These Strawberry Nutella Crepes look gorgeous dusted with powdered sugar and garnished with more sliced strawberries. If you have extra Nutella, feel free to melt it in the microwave and drizzle it on top too.

A little strawberry syrup or chocolate sauce wouldn’t be a bad idea as an alternative to the powdered sugar topping either. Any combination of strawberry and chocolate is welcome on my plate!

Strawberry Recipes

Speaking of chocolate and strawberries, I can’t let Valentine’s Day go by without reminding you to make a batch of these Chocolate Covered Strawberry Dream Bars. If you prefer a less rich but equally delicious strawberry dessert, you will adore this Strawberries Lenox recipe.

Everyone raves about these Easy Strawberry Scones. Perfect for breakfast, tea time or an anytime snack!

Strawberries aren’t only for desserts and pastries, of course. This Strawberry Spinach Salad has been one of my go-to light lunches for years. It’s fresh and flavorful on its own or paired with some grilled chicken.

Nutella Recipes

We all know someone who lives for Nutella–the creamy addictively-delicious spread made from chocolate and hazelnuts. Here are a few more recipes that’ll make any Nutella lover very happy indeed.

• 2-Ingredient Nutella Cinnamon Rolls
• No Bake Nutella Snickers Pie
• Nutella Swirl Banana Bundt Bread
• No-Bake Pumpkin Nutella Cheesecake
• Orange Nutella Palmiers
• Banana Nutella Stuffed French Toast
• Fluffernutter Nutella Crescents
• Banana Nutella Puffs
• Nutella Pull Apart Bread

Treat yourself or someone you love to these crepes with strawberries and Nutella. Easy to make and impossible to resist!

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Strawberry Nutella Crepes

Strawberry Nutella Crepes turn any day into a special occasion! Stuffed with Nutella and dusted with powdered sugar, you'll love serving these strawberry crepes for Valentine's Day breakfast or dessert.

Course Dessert

Cuisine American

Keyword Crepes, Nutella Crepes, Strawberry Nutella Crepes

Prep Time 30 minutes minutes

Cook Time 3 minutes minutes

Resting Time 30 minutes minutes

Total Time 1 hour hour 3 minutes minutes

Servings 4 people

Calories 604kcal

Author Lynne Feifer

Equipment

• 1 long sheet wax paper or parchment
• 1 mixing bowl
• 1 whisk
• ¼ cup measuring cup
• 1 8-inch non-stick skillet or crepe pan
• 1 hard spatula
• 1 sandwich bag for drizzling Nutella

Ingredients

• 2 large eggs
• 1 cup milk more may be necessary if you find the batter is too thick, add two tablespoons at a time and whisk well. DO NOT MAKE BATTER TOO THIN.
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• ½ teaspoon kosher salt
• 2 tablespoons butter melted
• ¾ cup Nutella can use more if you'd like for filling the crepes, plus two tablespoons for drizzling
• 1 lb. fresh strawberries hulled and sliced
• powdered sugar for dusting

Instructions

• Place a long sheet of wax paper on a clean counter or table close to the stove. Transfer the crepes to the paper once cooked to cool.
• Place all ingredients plus ONLY one tablespoon of melted butter in a blender and mix until well combined, scraping the sides to incorporate all flour.
• Cover and let batter rest for a minimum of 30 minutes.
• Heat a crepe pan or 8-inch non-stick skillet over medium heat and lightly brush with the remaining melted butter.
• Using a scant 1/4 cup of batter, pour into the pan. Use a tilt and swirl method to evenly cover the entire bottom of the pan.
• Cook for about 1 minute before circling the pan with a rounded-edge hard spatula to loosen the browning edges. It will be ready to flip soon after that.
• Gently guide the spatula under the crepe and flip. Cook for an additional 30 seconds – 1 minute until completely cooked through and slightly golden. Transfer to the wax paper to cool.
• Place a crepe onto a plate and spread a tablespoon (or more) onto the bottom half of the crepe. Add some sliced strawberries and fold the top half of the crepe over the strawberries. Fold the crepe in half again. Place on serving plate.
• Place two tablespoons of Nutella into a small microwaveable bowl, and heat for 10-15 seconds so the Nutella is soft. Pour into the sandwich bag and cut a small tip off the corner and use as a piping bag to drizzle over the top of the crepes.
• Dust with powdered sugar and serve with additional sliced strawberries.

Nutrition

Serving: 1person | Calories: 604kcal | Carbohydrates: 77g | Protein: 12g | Fat: 27g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 427mg | Potassium: 554mg | Fiber: 6g | Sugar: 45g | Vitamin A: 424IU | Vitamin C: 67mg | Calcium: 169mg | Iron: 5mg

The post Strawberry Nutella Crepes appeared first on 365 Days of Baking.

Have you ever seen an easier recipe to make for breakfast?

Ok, maybe one egg. Over easy, scrambled, fried, poached, hard-boiled. I could go on.

SAVE THESE CINNAMON ROLLS TO YOUR FAVORITE PINTEREST BOARD!

I mean, seriously.

Get yourself to the store purchase two, just TWO items. Then make these and watch the smiles light up their faces.

Love apples? You’ll only need two ingredients to make these Apple Pie Cinnamon Rolls, too!

~Honestly, I think they’ll be asking for them again and again and again. And the great thing is, they are SO easy to make, too!

You’re welcome. 😉

I found some other cinnamon roll ideas and I’m really enjoying this Cinnamon Roll Pound Cake. Just look at the cinnamon swirl inside and the icing on the top!

These Cinnamon Roll Pancakes seriously have me drooling. Can you imagine being served those for breakfast?And these Easy Apple Cinnamon Rolls are going to be perfect to make come Fall! Ok, and probably all year ’round as well.

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2-Ingredient Nutella Cinnamon Rolls

These 2-Ingredient Nutella Cinnamon Rolls are a super easy and quick breakfast treat that will be perfect for this weekend. Be sure to make a double batch!

Author Lynne Feifer

Ingredients

• 1 12.4- ounce container refrigerated cinnamon rolls
• ¼ cup Nutella

Instructions

• Preheat oven to 400 degrees F. and prepare a round baking pan by spraying it with cooking spray.
• Gently flatten each cinnamon roll into a circle.
• With the cinnamon side facing down, place about 1 1/2 teaspoons Nutella onto the dough.
• Carefully fold the edges together, push together to seal and roll into a ball.
• Place seam side down into the prepared baking pan.
• Bake for 17 minutes.
• Spread icing over the rolls while still warm and serve.

If you like these Cinnamon Rolls, then you’ll enjoy these breakfast ideas, too!

Nutella Swirl Banana Bundt Bread

Banana Nutella Stuffed French Toast

Chocolate Croissant Baked French Toast

The post 2-Ingredient Nutella Cinnamon Rolls appeared first on 365 Days of Baking.

Are you feeling the heat of summer?

I know we certainly are here in Arizona. Right about now, these triple digit temps. get real old.
And I’m sure some of you are saying, “you chose to live there, suck it up, girlfriend”!

Ok, I will. Just for today. Of the many benefits I love about food blogging, meeting my virtual friends in real life. We share recipes, brainstorm, share strategies and help each other out with our blogs online, but when we can do that in person, it’s a very motivating and incredible experience.

One of the many bloggers I’ve come to call a dear friend is Julianne Bayer of the incredible blog, Beyond Frosting. Maybe it’s the fact that she’s originally from New England, or that she loves Snooze, or absolutely loves baking yummy and delicious things as much as I do, but I really feel a connection to this sweet girl. I was finally able to meet her in person at our Blog N’ Bake Retreat back in March.

She was every bit as wonderful as I thought she’d be, talented in the kitchen as she baked some of her favorites for us, and very knowledgeable about all things Beyond Frosting.

If you aren’t already familiar with her blog, I highly encourage you to check it out. You WON’T be disappointed.

SAVE THIS NO-BAKE PIE TO YOUR FAVORITE PINTEREST BOARD!

So, after meeting Julianne in person you can only imagine how very excited I was for her when she announced to us that she was publishing her very first cookbook! Last month she appeared on QVC for the pre-sale of her cookbook and sold out in less than 5 minutes!!

There are other bloggers who’ve made more NO BAKE recipes from Julianne’s cookbook. Here are a few of them:

No-Bake Butterscotch Pie from Crazy for Crust

Key Lime Ice Cream Loaf from The Gunny Sack

Peanut Butter Banana Icebox Cake from Taste and Tell

No Bake Banana Cream Cheesecake from Shugary Sweets

No-Bake Birthday Cake Lasagna from Wine and Glue

Her cookbook, No Bake Treats: Incredible Unbaked Cheesecakes, Icebox Cakes, Pies and More, IS that good, people!! I highly suggest you purchase yourself a copy and one for all of your loved ones. They’ll make some great Christmas and Mother’s Day gifts for next year.

This recipe has been reprinted with permission from Page Street Publishing Co. All rights. Excerpted from No Bake Treats: Incredible Unbaked Cheesecakes, Icebox Cakes, Pies and More by Julianne Bayer. Copyright © 2016. 

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On Monday, July 25, join me LIVE on the 365 Days of Baking and More Facebook page at 4 pm EST to watch me make Julianne’s No Bake Nutella Snickers Pie. Julianne will be on hand as well so you can “meet” her and answer any questions you might have.

Also, we’ll be doing a GIVEAWAY!! One lucky winner will receive their very own copy of Julianne’s new cookbook, No Bake Treats: Incredible Unbaked Cheesecakes, Icebox Cakes, Pies and More!! Julianne and I are very excited to have you join us! We’ll see you there!

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No Bake Nutella Snickers Pie

This No Bake Nutella Snickers Pie is going to be a hit this summer with the Oreo cookie crust, delicious creamy Nutella filling, and topped with salted caramel, fresh whipped cream and chopped Snickers and peanuts.

Author Lynne Feifer

Ingredients

Oreo Crust

• 1 14.5- ounce package Oreos with filling
• 8 tablespoons unsalted butter

Filling

• 8- ounces cream cheese softened
• 1 ½ cups heavy whipping cream
• 1 cup confectioners' sugar
• 1 cup Nutella
• ½ cup mini chocolate chips
• ¼ cup salted peanuts chopped
• ¼ cup almonds chopped

Topping

• 1 cup heavy whipping cream
• ½ cup powdered sugar
• ½ cup peanuts
• ¼ cup salted caramel
• ⅔ cup Snickers candy bars chopped

Instructions

Crust

• Prepare a 9-inch springform pan by lightly spraying it with cooking spray. Wipe gently with a paper towel.
• Using a food processor, grind the cookies (filling included) into fine crumbs.
• Melt the butter in a microwavable-safe bowl for about 45 - 60 seconds.
• In a separate medium-size bowl, pour the melted butter into the cookie crumbs and stir until no dry crumbs are left.
• Pour the crumbs into the springform pan and press firmly into the bottom and up the sides to create a thick crust.

Filling

• In a large mixing bowl, beat the cream cheese at low speed for 30 seconds with the whisk attachment to eliminate any lumps. Increase the speed to medium and slowly start adding the heavy cream, about 1/4 cup at a time. The idea is to slowly add the heavy whipping cream so that the cream cheese will not be lumpy. It should resemble a liquid consistency.
• Once all the heavy cream has been added, increase the speed to high until the mixture becomes bubbly. Slowly add the powdered sugar and continue beating until stiff peaks form.
• Turn off the mixer and spoon the Nutella into the mixing bowl. Beat the Nutella into the whipped cream slowly at first, and once it starts to mix increase the speed to medium-high and beat for 30 seconds or until stiff peaks form again.
• Fold the mini chocolate chips, and chopped peanuts and almonds into the batter with a spatula.
• Pour the filling into the prepared crust. Cover and refrigerate for 4 to 6 hours.

Topping

• Prepare the whipped cream by placing the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
• Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly. Slowly add the confectioners' sugar and continue beating on high speed until stiff peaks form.

Preparing to Serve

• Remove the sides of the springform pan. Sprinkle the top of the pie with peanuts and drizzle on all but 2 tablespoons of the salted caramel. Pipe the whipped cream in a large circular motion, creating 10 or so soft peaks of whipped cream near the edge of the pie.
• Chop the Snickers bar into small pieces, placing a small piece on each whipped cream peak, and then pile the remaining Snickers in the middle of the pie.
• Drizzle with the remaining salted caramel.
• *Julianne suggests freezing the pie for 20 to 30 minutes before slicing to ensure a cleaner slice. Also, a clean, sharp knife will cut the pieces best.

Notes

Julianne's original recipe calls for 1/2 cup salted peanuts, chopped to be included in the filling. Someone broke into my peanut stash and only left me with 1/4 cup, hence the addition of the almonds.

This No Bake Nutella Snickers Pie…If there’s ONE no-bake dessert that you make this summer, let it be this one. It is so gosh darn delicious with the Oreo crust, creamy Nutella filling, caramel, peanuts, whipped cream…MAN!

Julianne sure knocked it out of the park with this one and I can imagine that every single one of the recipes in her cookbook are just. as. good.

It’s rich, so don’t cut yourself a big slice. You can always go back for seconds. 😉 It serves 10, but for those who will want smaller slices, you can definitely feed more.

If you like this No Bake Nutella Snickers Pie, then you’ll love…

No-Bake Pumpkin Nutella Cheesecake

Strawberry Cheesecake Dream Bars

Lemon Cheesecake

Strawberries Lenox Shortcake

I was gifted a cookbook so I could support Julianne and share it with all of you. As always, all opinions are 100% my own. We both greatly appreciate your support!

This post contains an affiliate link(s). These are links that can take you to a product (or products) that I recommend. I do receive a portion of the sales or credit for my future purchases from any items purchased through those links. Your purchases encourage my baking, cooking and butter habit, and contribute to the life of this blog. I thank you so very much for your support. Let’s keep having fun in the kitchen!!

The post No Bake Nutella Snickers Pie appeared first on 365 Days of Baking.

Hey, all you cheesecake fans! Leia here, from Eat It & Say Yum. 🙂

I have been day dreaming lately about this cheesecake. I thought pumpkin would go so well with Nutella, and I was right.

I love to make traditional cheesecakes, but this time I took a different approach and did a no-bake recipe. You’re welcome. 😉

This would be a great dessert for the holidays. You can make it a day in advance, just to make the actual ‘big day’ a little less stressful.

I used a graham cracker crust as my base here, but an Oreo crust, or Vanilla Wafer crust would be great, too.

Can you see how light and fluffy that filling is? I just put large dollops of my two cheesecake fillings randomly on the crust. Then smoothed the top. I wanted a bit of a swirl effect.

And when it’s done you have a beautifully smooth no-bake cheesecake.

I piped some whipped cream around the edges of my cheesecake. And I topped each slice with some homemade hot fudge. (But I didn’t heat it too hot, or it might have melted the cheesecake!)

Some other yummy toppings would be crushed Oreos, caramel sauce, or even some crushed ginger snaps.

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No-Bake Pumpkin Nutella Cheesecake

The great taste of pumpkin with a chocolate hazelnut spread make this No-Bake Pumpkin Nutella Cheesecake an easy menu addition for your holiday gathering.

Author Lynne Feifer

Ingredients

Crust

• 12 graham crackers
• 6 Tbs butter- melted
• 2 Tbs sugar

Filling

• 16 oz cream cheese
• ⅓ cup sugar plus 2 Tbs sugar- separated
• ½ tsp salt
• 1 ½ tsp vanilla
• ½ cup pumpkin
• ½ tsp cinnamon
• scant 1/2 tsp nutmeg just less than a 1/2 tsp
• ⅛ tsp all-spice
• heaping 1/2 cup nutella
• 1 ½ cups heavy whipping cream
• ½ cup powdered sugar
• whipped cream for garnish
• Optional toppings: hot fudge caramel sauce, crushed Oreo cookies, etc.

Instructions

Crust

• Crush the graham crackers in a food processor or plastic zipper bag.
• Mix the crumbs with the melted butter and 2 Tbs sugar. Press into a springform pan, 10-12 inch.
• Let crust set in the fridge or freezer while you make the filling.

Filling

• In a mixing bowl, beat the heavy cream and powdered sugar, until stiff peaks form. Set in fridge until ready to use.
• In a large mixing bowl, beat the cream cheese until smooth.
• Add the 1/3 cup sugar, salt and vanilla. Beat again until smooth.
• Divide the cream cheese mixture in half, spoon one half into a separate bowl.
• In one bowl with cream cheese mixture, add the pumpkin, 2 Tbs sugar, cinnamon, nutmeg, and all-spice. Beat until smooth. Add half of the whipped cream and fold together gently with a rubber scraper.
• With the second bowl of cream cheese mixture, add the Nutella and beat until smooth. Fold in the remaining half of whipped cream with a rubber scraper.
• Spoon both fillings randomly into the crust.
• Smooth the top with an offset spatula.
• Let the cheesecake set in the fridge until firm. Keep stored in fridge whenever possible.
• Decorate the edges of the cheesecake with additional whipped cream.
• Drizzle each slice with warm, hot fudge, or your choice of topping.

Click here to see my other posts on 365 Days of Baking and More.

~FOLLOW LEIA~

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More to love from Eat It & Say Yum:

Check out this video to make a Pumpkin Icebox Pie for Thanksgiving!

These Pumpkin Pies are gorgeous! Watch these videos to learn how to make a great one!

The post No-Bake Pumpkin Nutella Cheesecake appeared first on 365 Days of Baking.

Alright, I have a confession…

I’m sure you’ve already discovered it. The second installment of 365 Days of Baking came to a screeching halt after about 50 days. I had good intentions, really I did. It just became much more difficult than I expected between working (even though it is only part-time and not having access to a computer on which to post every day.
And now, one of the two computers that we do have is not able to read my SD card.
I’m saving my pennies for my own Mac, I am.

So, I’ll continue to bake and bring you fantabulous recipes. It just won’t be daily.
Maybe I’ll start it up again when I have my own computer and am not working outside the home at all.
It will happen.
I can FEEL it!!

SAVE THIS PALMIER RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Have you had Palmiers before?

Have you bought them at a bakery? They are SO darned delicious, but YOU can make them at HOME and they’re SO stinkin’ easy!!

I’ve seen those chocolate oranges in the stores. You know, the ones that are wrapped up like an orange and I guess are cut into chocolate wedges? I’ve never tried one because the thought of chocolate and orange never really turned me on.
Chocolate and strawberries or chocolate and cherries, now that’s another story. I’d eat those combinations any time, any day.
But chocolate with oranges? Nuh-unh.
But if they make chocolate oranges, there’s got to be something to it, right?

I have to say that the combination was pretty darn delicious.
Especially this part…

See the ooey-gooey stuff that melted onto the parchment during baking? Yeah, that was like an incredibly chewy chocolatey orange taffy type kinda stuff.

IT WAS SO GOOD!!!!!

The Orange Chocolate Palmiers were really good, too.
I think you’ll like them.

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Orange Nutella Palmiers

Author Lynne Feifer

Ingredients

• 1 sheet puff pastry thawed
• ½ cup Nutella
• ½ cup orange marmalade

Egg wash

• 1 egg
• 1 tablespoon water
• 1 - 2 tablespoons Turbinado sugar or raw sugar for sprinkling

Instructions

• Prepare a cookie sheet by lining it with parchment.
• Place a piece of parchment, about 15 X 18 inches, on a clean work surface.
• Gently unroll the puff pastry onto the prepared work surface.
• With a rolling pin, roll the dough out so that it is about 1/2-1 inch longer on all sides so that it is approximately 10 X 12-inches. The rolling pin shouldn't stick to the dough, but if it should place a piece of parchment on top of it and roll it out.
• With an offset spatula, spread the Nutella over the entire surface of the dough, leaving about 1/2-inch space on all the edges.
• It's easier to spread if you place tablespoons of Nutella in various places. Be gentle when spreading so that the dough doesn't tear.
• Do the same with the orange marmalade.
• Beginning at one long end of the dough, gently and as tightly as possible roll it up to the center.
• Do the same with the other side of the dough, so that you have two rolls meeting together in the center. Gently press the two rolls together.
• Wrap in plastic wrap, place onto a cookie sheet and refrigerate for one hour until firm.
• Preheat oven to 400 degrees F.
• In a small bowl, beat the egg with the one tablespoon of water.
• Remove dough from refrigerator.
• Using a pastry brush, brush the egg wash onto the top and sides of the rolled dough.
• Sprinkle the entire roll with Turbinado sugar.
• Using a sharp knife, cut dough into 1/2 inch-thick slices and place on prepared cookie sheet about 1-2 inches apart.
• Bake for 7 minutes, rotate the cookie sheet and then bake for another 7-9 minutes or until golden.
• Allow to cool completely on the baking sheet.

Notes

If the puff pastry should tear when unrolling, use a dab of water and piece it back together.

I used approximately 1/2 cup each of the Nutella and Orange Marmalade. You may use more, you may use less.

Then there was this cute little doggie (although he really isn’t little anymore) who was beside me in the kitchen the whole time I made BOTH batches. How can you resist this fella?

I rate everything I bake on a scale of 1-4 with 4 being the best and these Orange Nutella Palmiers earned 3 1/2 rolling pins. I really, really liked the taste of the orange marmalade and Nutella.
And I actually made them twice this week because Mr. 365 had taken the original 6 leftovers to work with him before I had a chance to photograph them.

I’m a food blogger, don’t you know you have to ask  before you eat ANYTHING in this house because it could be blog material?!?!?!
Oh well, they were all so yummy delicious and so freakin’ easy to make that I didn’t mind making another batch.

If you like these Orange Nutella Palmiers then you’ll LOVE these…

Cinnamon Sugar Palmiers

The post Orange Nutella Palmiers appeared first on 365 Days of Baking.

I don’t think I really have anything to say…except that this stuffed French toast was…

DA BOMB!!! It tasted pretty darn good, too. Me thinks you should try it. But not just try it, really, REALLY sink your teeth into it and get down and dirty with it. Just let every single sweet, rich, yummy, gooey morsel just caress the inside of your mouth and take you to French toast heaven.

SAVE THIS STUFFED FRENCH TOAST TO YOUR FAVORITE PINTEREST BOARD!

You won’t be sorry. So much flavor and so little time…

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Here’s the recipe…

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Banana Nutella Stuffed French Toast

Course Breakfast

Cuisine American

Keyword Banana Nutella French Toast

Calories 939kcal

Author Lynne Feifer

Ingredients

• 6 eggs
• 1 teaspoon Rodelle Pure vanilla Extract
• ½ cup heavy cream
• ⅓ cup flour
• 16 slices cinnamon rasin bread
• 4 oz. cream cheese, softened to room temperature
• Nutella
• 4 bananas, sliced
• butter for griddle

Instructions

• In a medium bowl, or better yet, a baking dish because it’s deep and shallow enough, whisk together the eggs and Rodelle Pure Vanilla Extract.
• n a small bowl, combine flour and heavy cream. *I found it easier to mix these two together and then add it to the eggs. That way the flour doesn’t clump. Whisk the cream mixture into the eggs.
• Heat a griddle using medium to medium-high heat. Prepare the bread by spreading some Nutella on 8 of the slices.
• On the other 8 slices, divide the cream cheese evenly between them and spread.
• Place banana slices on to either the cream cheese or Nutella side of the bread. Cover with the slice you didn’t choose, making sure there is a cream cheese and Nutella slice for each sandwich, and gently press together.
• Add some butter to the griddle and spread it so that the surface area is covered.
• Take one sandwich and dip it in the egg batter to a count of three. Gently turn it over and dip for another three seconds. Allow excess to drip off and place on to the preheated and prepared griddle.
• Cook for three to five minutes on one side, making sure it is golden brown before carefully flipping.
• Cook on the other side for an additional three to five minutes. French toast will be done when golden on both sides, with cream cheese and Nutella warm and melting in the middle.

Nutrition

Calories: 939kcal | Carbohydrates: 37g | Protein: 39g | Fat: 69g | Saturated Fat: 35g | Cholesterol: 1145mg | Sodium: 420mg | Potassium: 498mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3175IU | Calcium: 225mg | Iron: 6.6mg

Oh my gosh darn, goodness was this one of the yummiest things I’ve ever made or WHAT?!?! And I don’t really even like bananas with chocolate. I just like to eat them plain but I would most definitely eat this again!
And again. And even again!

I rate everything I make on a scale of 1-4 with 4 being the best and this Banana Nutella Stuffed French Toast earned 4 rolling pins. Of course, it was THAT good. But, then again doesn’t Nutella make almost everything better anyway?

If you liked this French Toast, you might very well enjoy…

Blueberry French Toast Bake

Baked Cinnamon French Toast

Baked Strawberry Waffles

The post Banana Nutella Stuffed French Toast appeared first on 365 Days of Baking.

I’ve been a little challenged the past few days since the oven has been broken.
The good thing is that Mr. 365 has been kind enough to take us out for dinner.
Though last night we had a legitimate reason for dining out – we celebrated!!
No, not that the oven isn’t working, but because our youngest daughter received an acceptance letter into the honors program at the college of her choice.
It’s very exciting.
She’s worked hard to earn it
So, two down, one to go. Only the baby boy is left.
I cannot believe how fast it’s going.

I actually found myself going through some withdrawal today because I hadn’t baked in a few days.
After some Christmas shopping with my daughter (I think I may have been crazy going to the mall today), I came home and decided I really needed to bake something.
Oven or not.
Unfortunately, the sidewalks in Arizona now are not as warm as they are in summer to bake anything, but we do own THIS…

a toaster oven which was able to do the job.

I now present to you…
Banana Nutella Puffs – makes 4 1/2

1 puff pastry, thawed
1 banana, sliced and then halved
4 1/2 teaspoons Nutella, approximately
1 egg
1 tablespoon water
Turbinado sugar for sprinkling

Preheat oven (or in my case toaster oven) to 400 degrees F.
In a small bowl, whisk together egg and water.
On a lightly floured surface, gently unfold the puff pastry sheet.
Using your fingers, press the dough into rectangle so that it measures 9 X 10 inches.
With a pizza cutter, slice the dough into squares measuring 3 X 3 1/4 inches.

Brush the egg onto the outer edges of one square with a pastry brush.
Put 4 pieces of banana on square and then cover with 1/2 to 1 teaspoons of Nutella.

Place another pastry square on top and crimp edges together with a fork.

Brush top with egg mixture and sprinkle with Turbinado sugar.
Repeat with remaining dough, bananas and Nutella.
Brush all four sides of the final single square with the egg. Fold the dough over onto itself with two pieces of banana and 1/2 teaspoon Nutella. Crimp edges, brush with egg and sprinkle with sugar.
Or after bushing the edges with egg, pull the corners out a little to make them longer so that you can bring them up and twist them around each other.
OR…
if you used 2 puff pastries, and doubled the banana and Nutella, you would have a total of 9 puffs instead of extra, single piece of dough.
Bake for 15 minutes.

I rate everything I bake on a scale of 1-4 with 4 being the best and these Banana Nutella Puffs earned 3 1/2 rolling pins.
The pastry was light and flaky, the banana and Nutella were a truly delicious combination, and this made a wonderful, tasty, and relatively quick dessert, snack or breakfast.
But you should.
You should really, really make these.
And eat them.
Just do it.
Easy.
Simple.
Delicious.
And, you can even make them in a toaster oven.

The post Day 290 – Banana Nutella Puffs appeared first on 365 Days of Baking.