Nutell - Umpkin Crescents
From jo_jo_ba 15 years ago
- 13 minutes to make
- Serves 16
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! See less
Ingredients
- 2/3 cup canned pumpkin puree shopping list
- 1/3 cup nutella shopping list
- 1 tbsp tapioca starch shopping list
- 2 tubes Pillsbury crescent roll dough (8 pcs each) shopping list
How to make it
- Preheat oven to 375F. Line 2 baking sheets with parchment.
- Beat together pumpkin, Nutella and tapioca starch in a medium bowl. Set aside.
- Unwrap and separate crescent roll dough into the individual triangles.
- Spread each triangle lightly and evenly with the pumpkin mixture, covering the whole surface.
- Roll up as per package directions, then curl each rope of filled dough into a spiral shape and place on sheets.
- Bake for 13 minutes, then cool 5 minutes on sheets before removing to a rack or eating warm.
People Who Like This Dish 3
- jett2whit Union City, GA
- momo_55grandma Mountianview, AR
- dragonwings647 Duchesne, UT
- jeffsgirl Medford, OR
- goblue434 Anniston, AL
- jo_jo_ba Oshawa, CA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 3 people-
Wow - this should've been entered in the bake-off....or did you already?
jett2whit
in Union City loved it
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great experiment wonderful recipe high5 thanks
momo_55grandma
in Mountianview loved it
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