{"id":802698,"date":"2020-01-01T15:30:40","date_gmt":"2020-01-01T22:30:40","guid":{"rendered":"https:\/\/www.summitdaily.com\/?p=376721"},"modified":"2020-01-01T15:30:40","modified_gmt":"2020-01-01T22:30:40","slug":"high-country-baking-two-bite-nutella-puffs","status":"publish","type":"post","link":"https:\/\/alwaysmountaintime.com\/ksmt\/local-news\/high-country-baking-two-bite-nutella-puffs\/","title":{"rendered":"High Country Baking: Two-bite Nutella puffs"},"content":{"rendered":"
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To assure the success of the two-bite Nutella puffs, avoid the temptation to overfill them. Too much filling will cause the crust to crack and some or all of the filling to escape.<\/strong>
Vera Dawson \/ Special to the Daily<\/em><\/figcaption><\/div>\n<\/figure>\n

Here\u2019s a crowd pleaser: everyone\u2019s favorite, Nutella, tucked into a tender, flaky, diminutive crust that\u2019s devoured in two delicious bites. They can be frozen before baking, so keep some in the freezer and you\u2019ll always be ready to serve a special breakfast, an afternoon pick-me-up, or even a light dessert.<\/p>\n

To assure their success, avoid the temptation to overfill them. Too much filling will cause the crust to crack and some or all of the filling to escape. When making the crust, measure the sour cream precisely, any more than what\u2019s specified in the recipe will make the dough difficult to work with. Be sure that the butter is very<\/em> cold and don\u2019t process the dough until it\u2019s fully incorporated. Lots of small pieces of butter should remain visible; the water in the butter evaporates while baking, creating tiny air pockets that contribute to the flakiness that makes this crust so appealing. <\/p>\n

Feel free to substitute your favorite pie dough for the crust recipe below. <\/p>\n

Two-Bite Nutella Puffs<\/strong><\/h3>\n

Works at any elevation<\/p>\n

Yields seven 3-inch puffs<\/em><\/p>\n

Crust<\/strong><\/p>\n