Petite Nutella Pochettes (Empanadas)

This dough is fantastic and so versatile. For the pochettes I've used all kinds of  jams and raspberry preserves  as well as nutella, and I've used the dough for all sorts of things. You may want to add 1/2 cup granulated, 1 tsp vanilla, and 1 tsp cinnamon to the dough, and they are fantastic..... And still not too sweet. Just had a great idea how about using cajeta (dulce de leche or manjar)...

Ingredients

1 cup (2 sticks) butter, at room temperature

8 ounces cream cheese, at room temperature

2 cups flour

1/4 cup plus 2 tablespoons chocolate-hazelnut spread (recommended: Nutella)

Water, as needed

1/2 cup confectioners' sugar

Special equipment: 3-inch fluted biscuit cutter

Directions

In a medium bowl, using a hand mixer, cream the butter and cream cheese together until light and creamy. Add the flour slowly until the dough forms. Do not over-mix! Shape the dough into a ball and cover. Let the dough rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

On a lightly-floured surface, using a lightly-floured rolling pin, roll out the dough to 1/8-inch thickness. Using a 3-inch fluted biscuit cutter, cut out as many circles as you can. Form the scraps into a ball and reroll to make more circles.

Fill each dough circle with a small spoonful of the chocolate-hazelnut spread. Dip your finger in tap water and spread on the edge of half the circle to help create a seal. Fold the dough over to create a crescent. Bake until golden, about 15 minutes. Cool, then sift the confectioners' sugar on top and serve.