I think I have mentioned before, that I usually don’t do very many big breakfasts. I save those for holidays, or when we have company over for sake of saving my calories (you may not think I watch what I eat, based on what I put on this blog, but you are wrong.)  

Well, we had my in-laws come visit us from California & we like to go all out when we cook for them. We made these for breakfast one of the days they were here & oh my gosh they are out of this world! I was on cloud nine eating these puffy pastries.

Obviously anything with Nutella is just amazing, & I am pretty sure most people who have tried Nutella know that it’s one of the world’s seven wonders (& if you haven’t tried Nutella you are freaking psycho & need to head the the store now & buy some…it’s by the peanut butter.)  I tried not to think of all the calories when I ate these, but even so, they are worth every bite! Creamy, chocolatey, crispy crust. Mmmmm!

Cheesecake Nutella Twists

Yield: 8 Servings
5 from 1 rating
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Ingredients

  • 2 (8ct) cans refrigerated reduced fat crescent rolls
  • 8 oz (226 g) Neufchatel cream cheese
  • 1 large egg
  • ¼ cup (50 g) granulated sugar
  • 1 cup (296 g) Nutella

Instructions
 

  • In a mixing bowl, beat the cream cheese, sugar & egg, until smooth & creamy. Set aside.
  • Unroll the crescent rolls & separate into triangles. Press two triangles together to form a rectangle. (Next time I am using my mini rolling pin & really rolling the triangles together so the seams stay closed.)
  • Spoon a large tablespoon of Nutella down the right side of the center. Spoon a large tablespoon of cheesecake filling down the left side of the center. Fold the edges of the rolls over the filling. Press seams together at the middle & the ends. Flip roll over so that the seam is underneath. Repeat with all rolls.
  • Gently twist the rolls. Press together any seams that come undone. (To be honest, my rolls, were far from perfect! I had filling oozing out all over the place & I was getting frustrated trying to pinch the seams, but it really didn’t make a huge difference once everything was cooked. They didn’t look horrible, & they tasted amazing anyway.)
  • Bake at 375˚F for 10-11 minutes. Let cool on a wire rack, or don't let them cool & eat them warm & gooey from the oven. Refrigerate leftovers.

Notes

  • Optional: in a zip-top bag, spoon a Tbsp or two of Nutella; cut off a corner & squeeze a zig-zag of chocolatey goodness over the tops to make your breakfast pastries look fancy. You can never have enough Nutella 🙂
Author: Amber Brady
Recipe lightly adapted from BruCrew Life
Breakfast and Muffins

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