Nutella Challenge Part Two ~ Mezza Lunas

It is once again the start of a new month which means it is also time for a new Nutella recipe. There are a number of us food bloggers who have taken the challenge to create a new recipe that includes Nutella every month. I am not sure why, but a challenge such as this one has me constantly thinking up new recipes so I may add a second Nutella recipe this month as I have too many ideas I want to share! To find out more about this challenge, check out the Nuttela Challenge page on Paulla's blog for details! Also, don't forget to check out our last month's Nuttela Challenge Recipes.

This month's recipe is a simple one that sounded great in theory but tasted even better once made. I decided to use a flaky pastry dough and cut out circles to make half moons or "mezza lunas" that I would fill with a Nutella mixture. I used ricotta cheese as my base to which I added the star ingredient Nutella. I added a little finely chopped candied orange because I LOVE the flavor combination of orange and chocolate as well as one egg to help bind things together. The filling was light and delicious and worked really well in the flaky pastry dough. As I have stated before I really am not terribly fond of the traditional butter pastry dough, but my recipe is much more forgiving. As long as you follow the basic principles you will have a great, flaky pastry crust every time! Of course, feel free to use your own pastry dough recipe, or if you really want to simplify things, you could use a prepared store bought dough. I won't tell, I promise!

Makes 10 Mezza Lunas

by Deborah Mele

Filling:

3/4 Cup Full Fat Ricotta Cheese

1 Egg

1 1/2 Tablespoon Finely Chopped Candied Orange

1/2 Cup Nutella

Pastry:

This recipe makes enough dough for two pies so you will have lots leftover to make a pie.

4 Cups All-purpose Flour

2 Teaspoons Salt

1 Tablespoon Sugar

1 3/4 Cups Shortening

1/2 Cup Cold Water

1 Egg

1 Tablespoon White Vinegar

To Serve:

Powdered Sugar

To make the pastry, mix together the flour, salt and sugar. Cut the shortening up into pieces and use a pastry cutter to work the shortening into the flour until the mixture is in pea sized pieces. Mix together the water, egg, and vinegar in a cup. Add the egg mixture into the flour and mix until it is just combined. Form it into a ball and wrap in plastic wrap. Place in the refrigerator for one hour.

Mix together the ricotta, Nutella, orange, and egg until blended.

Preheat oven to 350 degrees. F. On a lightly floured surface roll out half of the dough until it is about 1/8th of an inch thick. Use a coffee cup and cut out as many circles as you can from the dough. Place a tablespoon of filling in the center of each circle and fold the circle over to form a half circle. Use the tines of a fork to seal each pastry closed. Press enough that the dough is sealed well or the pastries may open as they are baked. Bake for about 15 to 20 minutes or until light brown. Allow the pastries to cool and then lightly dust with powdered sugar before serving.

Use A Cup To Cut Out Circles

Place A Tablespoon Of Nutella Filling In Center

Use Tines Of The Fork To Firmly Close Mezza Luna

The Completed Pastries Dusted Lightly With Powdered Sugar

Gorgeous Ceramic Plates Can Be Found At ThatsArte.com