Nutella Ravioli Cookies
Indulge your sweet tooth with the irresistible charm of Nutella Ravioli Cookies, a delightful fusion of creamy hazelnut-chocolate filling and buttery, flaky pastry. These unique cookies are crafted with a simple shortbread-style dough, filled with luscious Nutella, and crimped to perfection for a ravioli-inspired appearance. Baked until golden and optionally dusted with a cloud of powdered sugar, they promise a melt-in-your-mouth experience perfect for dessert tables, holiday treats, or a cozy snack with coffee. With just 30 minutes of prep and a quick 15-minute bake, this recipe delivers gourmet elegance with minimal effort. Discover the joy of making these crowd-pleasing, Nutella-filled delights that combine classic comfort with a modern twist!
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Recipe Information
Ingredients
- 240 grams All-purpose flour
- 170 grams Unsalted butter, cold
- 50 grams Granulated sugar
- 1 teaspoon Salt
- 2 large Egg yolks
- 1 teaspoon Vanilla extract
- 2 tablespoons Cold water
- 150 grams Nutella
- 1 whole Egg wash (1 egg beaten with 1 tablespoon of water)
- 20 grams Powdered sugar (optional, for dusting)
Instructions
In a large mixing bowl, whisk together flour, sugar, and salt.
Cut the cold butter into small cubes and add to the dry ingredients. Use a pastry blender or your fingertips to combine until the mixture resembles coarse crumbs.
In a small bowl, whisk together egg yolks, vanilla extract, and cold water.
Gradually add the wet ingredients to the dry mixture, gently mixing until a cohesive dough forms. If the dough seems too dry, add an extra teaspoon of water at a time.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour or until firm.
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
Use a round cookie cutter (about 3 inches in diameter) to cut out as many circles as possible.
Place 1 teaspoon of Nutella in the center of half the circles. Lightly brush the edges with egg wash.
Top with the remaining dough circles and use a fork to crimp the edges, ensuring they are well sealed.
Place the cookies on the prepared baking sheet and brush the tops lightly with egg wash.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Dust the cooled cookies with powdered sugar before serving, if desired.
Nutrition Facts
Calories |
3369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.7 g | 255% | |
| Saturated Fat | 135.1 g | 676% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 926 mg | 309% | |
| Sodium | 2537 mg | 110% | |
| Total Carbohydrate | 348.7 g | 127% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 152.6 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 306 mg | 24% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1019 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
