Nutella Raspberry Crescent Snowflake

Nutella Raspberry Crescent Snowflake

Nutella Raspberry Crescent Snowflake

Ready to mix things up for breakfast or maybe dessert on Christmas Day?  How about this beauty?  Delicious and not that hard to make!  I made it for our annual Christmas Bunco pot luck.

3/4 cup Nutella

2 oz cream cheese, softened

1 tablespoon heavy whipping cream

2 tablespoons raspberry jam

4 (8 oz each) cans refrigerated crescent dough sheets

2 tablespoons powdered sugar

1  Heat oven to 350.  Line large cookie sheet with parchment paper.  Mix 1/2 cup Nutella, cream cheese and whipping cream in small bowl until smooth.  In another small bowl, mix 1/4 cup Nutella and raspberry jam until smooth.

2  Sprinkle flour on parchment lined cookie sheet and unroll one can of dough.  Press or roll dough into 12″ x 11″ rectangle.  Place 10″ round dinner plate or cardboard circle on top of rectangle.  Using pizza cutter or sharp knife, cut away excess dough (which could be saved for another use if desired).

3  Carefully spread half of Nutella cream cheese mixture on top of dough circle.  Sprinkle work surface generously with flour and unroll next can of dough.  Repeat steps above to end with another circle.  Carefully place second circle on top of Nutella cream cheese layer.

4  Carefully spread Nutella jam mixture on top of second circle.  Repeat steps above for a third circle.  Carefully place on top of Nutella jam layer.

5  Spread remaining Nutella cream cheese mixture on top of third circle.  Repeat steps above for fourth and final circle.  Place carefully on top of Nutella cream cheese layer.

6  Place a glass or small jar with a 2 1/2″ – 3″ opening in center of dough circle stack.  Leaving center intact, use sharp knife to cut layered dough into quarters.  Divide each quarter into 4 equal parts, creating 16 total sections.  Remove glass from center of dough.

7  To twist, take 2 sections of dough side by side and slightly pull and twist each section 3 turns in the opposite direction of each other.  Repeat for all 16 sections of dough.  Bake 27 – 30 minutes or until deep golden brown and baked through.  Cool 5 minutes then sprinkle with powdered sugar.  (I forgot to do this!)

recipe from Pillsbury

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