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These crescent pockets are easy to make and are a perfect snack. Please do NOT be tempted to use strawberry jam, or you'll have a super mess!

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Recipe Summary test

prep:
10 mins
cook:
15 mins
additional:
5 mins
total:
30 mins
Servings:
4
Yield:
4 crescent pockets
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil and spray with nonstick spray.

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  • Roll out and separate crescent dough on a clean work surface. Place chocolate-hazelnut spread in a small resealable bag, seal, and snip off 1 corner.

  • Use a zig-zag motion to pipe the chocolate-hazelnut spread onto 4 crescent triangles, leaving a 1/4-inch edge of dough visible. Place equal amounts of sliced strawberries on top.

  • Cut slits in the remaining 4 triangles to allow for venting. Place vented triangles on top of the strawberry-chocolate crescents and crimp along the edges.

  • Bake in the preheated oven until puffed up and golden, about 14 minutes. Allow to cool for 5 minutes before serving.

Nutrition Facts

306 calories; protein 5.1g; carbohydrates 32.9g; fat 16.6g; sodium 455.2mg. Full Nutrition
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