Nutella Pockets

WARNING: This is the most dangerous recipe you’ll ever make.

Picture this: crispy, golden pizza dough wrapped around warm, melty Nutella, fresh from the pan/air fryer and dusted with a whisper of powdered sugar. These aren't just pizza pockets - they're little parcels of frickin’ deliciousness that will have your family hovering around the kitchen like moths to a flame.

I discovered this recipe during one of those "what can I do with leftover pizza dough" moments, and let me tell you - it was a game-changer. The contrast between the savory, fluffy dough and that rich, chocolatey, gooey center creates something so addictive, you'll find yourself making excuses to whip up pizza dough just to make these again.

Once you make these Nutella pockets, there's no going back. They're dangerously easy, impossibly delicious, and guaranteed to disappear faster than you can fry them. Don't say I didn't warn you!

Yield: 8

Author: Briochette

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Nutella Pockets

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Two simple ingredients. One decadent snack.

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Ingredients

• 500g pizza dough (store bought is fine)
• 8 tablespoons Nutella (keeping it in the fridge will make scooping it and moulding the pockets easier)
• butter, powdered sugar for serving (optional)

Instructions

1. This is so damn easy.
2. Cut the ball of pizza dough in 8 parts
3. Take the Nutella out of the fridge. Scoop 8 balls on a plate, about 1 tbsp each.
4. With your hands, spread a piece of dough into a round circle.
5. Place a ball of Nutella in the centre and wrap the dough around, like a parcel.
6. Flatten the parcel into a round disc, about 1cm (1/2 inch) thick.
7. Repeat with the remaining pieces of dough and Nutella.
8. Heat a large pan on medium heat.
9. Oil the pan with 1 tbsp neutral oil.
10. Fry the discs of filled dough 2-3 at a time (don't overcrowd the pan, as they will rise) - about 3 minutes on each side. Make sure they don't burn on the outside before fully cooked, so don't turn the heat up too high.
11. Alternatively, air fry the pockets at 210 degrees Celsius for 10 minutes. Keep an eye on them though as appliances vary.
12. When thoroughly cooked remove from the pan, butter them and dust with powdered sugar (optional)
13. Serve immediately

Notes

You can make your own flatbread dough (recipe here) or use store-bought. Both work beautifully.

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