Chocolate Hazelnut Pockets

How to define perfection? Start with a crunchy exterior, add a creamy touch of nutella, drop in some whole hazelnuts, and finish it off with a dusting of icing sugar. Yep, that about does it. Perfection.

I really love these. Like, really, really love these. It might be because they’re insanely easy to make, it might be because a bite of them instantly transports me to a gooey, choco-nutty, crunchy slice of heaven. It might be because they look incredible, and sometimes that’s just as important, you know. Like when you’re having a dinner party and the boss is coming over. I had to write it, it’s so cliché. Seriously, does anyone really ever have their boss over for dinner? I’d love to know this.

Anyway, when I said they were easy, I meant it. All you need to won-ton wrappers (they’ll be in the fresh food section at the grocery store, sometimes by the sushi, sometimes by the been sprouts), nutella, whole hazelnuts, icing sugar for dusting, and some vegetable oil to fry them in.

Here’s what we need to get going: nutella, wonton wrappers, hazelnuts, and in that bowl in the background is a little bit of water with some cornstarch mixed in.

Put a spoonful (roughly a heaping teaspoon) of nutella in the center of each wonton, then top with 1 or 2 hazelnuts. Mine were really small so I used two, but probably should have put three.

Now, brush the edges with the water mixture. This is just to help it stick together. Bring two opposite corners together. Pinch them together really well.

Now bring one of the sides in, and pinch down all the joining edges well to make sure it stays together when frying.

Then just bring up the last side and pinch all the edges together to seal. Repeat with the rest of the wonton’s.

Drop them in some hot vegetable oil and cook until golden brown, about 2 minutes. I had just cleaned this damn fryer, but I had a pizza roll explode when I made dinner. I didn’t seal the edge well enough, lol.

Dust with some icing sugar and they’re good to go. Now, these can be made in advance, even by a day or two, but there is something really incredible about eating one just minutes after being cooked, when the nutella is warm and runny. The perks of being the cook

BONUS: There are always lots of wrappers in the won ton packages. Something else you can do is cut them into triangles and just fry up the plain wrappers, then toss with some cinnamon and sugar that you’ve whisked together.

Yep, I don’t see anything wrong here.

Here’s your printable:

Chocolate Hazelnut Pockets

Yield: 12 won-tons

Prep Time: 10 minutes

Cook Time: 2 minutes

Total Time: 12 minutes

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Ingredients

• 12 won-ton wrappers
• nutella
• 24 hazelnuts
• 1 tbsp cornstarch
• ½ cup water
• vegetable oil for frying
• icing sugar for dusting

Instructions

1. Heat some vegetable oil to 355ºF for frying. In a small bowl, mix together the water and cornstarch.
2. Place 1 heaping teaspoon of nutella in the center of each won-ton wrapper.
3. Place two hazelnuts on top of each pile of nutella.
4. Brush the water mixture around the edge of the won-ton wrapper (do one wrapper at a time).
5. Bring two opposite corners together, and pinch well to seal. Bring up the remaining to corners, pinching down all edges to ensure they are sealed well.
6. Fry in the hot oil until golden brown, about 2 minutes.
7. Dust with icing sugar.
9. NOTE: with any additional, unused, won-ton wrappers, you can cut them into triangles, fry them, then toss with cinnamon sugar.