Nutella Caramelle published in Sweet Paul Magazine Fall 2013 Yields about 30 Serves 8-10
Nutella Caramelle published in Sweet Paul Magazine Fall 2013 Yields about 30 Serves 8-10 pasta: 1 c AP flour + more for dusting 1 egg 1 T olive oil 1 T water filling + sauce: 1/3 c nutella 3 T unsalted butter maldon sea salt to taste 1. Place 1 c flour, 1 egg, 1 T water, and 1 T olive oil in a food processor, pulse to start, then process until the dough comes together. 2. Bring out onto a floured wooden surface to knead lightly by hand for another minute or so. 3. Cover with plastic wrap and allow to rest for at least 20 minutes. 4. Bring a large pot of salted water to a boil. 5. Separate dough into two equal parts. Roll out dough with a pasta machine, starting at the widest setting, all the way to setting 1. 6. Cut dough into rectangles, 2 ½ x 3 inches. Dot each with ½ teaspoon of nutella directly in the center of the rectangle. Lightly wet the edges with water using the tip of your finger. Starting with the long end, roll the dough over the filling and once again over itself to seal. 7. Carefully pinch the edges to secure the nutella inside. 8. Boil the caramelle for 4 minutes. 9. While pasta is boiling melt butter in a large skillet on low heat just until melted. 10. Drain caramelle and toss in the skillet until lightly browned and crispy, about 2 minutes. 11. Serve immediately, sprinkled generously with maldon sea salt. -- source link
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