Hazelnut Nutella Taquitos are a way to indulge in a sweet twist on a classic favorite. They’re baked – not fried, crispy on the outside and oozing with Nutella and crunchy chopped hazelnuts on the inside. The Hazelnut Cream is a must with fresh heavy whipping cream flavored with hazelnut liqueur. I make these with corn tortillas and sprinkle them with a little powdered sugar. They’re the perfect Shavuot dessert and naturally gluten free too.
Hazelnut Nutella Taquitos with Hazelnut Cream
Hazelnut Nutella Taquitos are oozing with rich, creamy, chocolatey Nutella and stuffed with crunchy chopped hazelnuts. Dipped in Hazelnut Cream, made from whipping fresh cream and hazelnut liqueur, they’re truly heavenly. Best of all, they’re baked…not fried!!!
Hazelnut Nutella Taquitos fresh out of the oven. Note the toothpicks in each taquito. They’re used to make sure the taquitos don’t unroll while baking. Of course you remove them before serving!
How I came up with Hazelnut Nutella Taquitos with Hazelnut Cream
For those of you who don’t know what taquitos are here’s what Google AI said:“Taquitos are a Mexican dish of small rolled tortillas filled with various proteins and then deep-fried until crispy and golden brown. The name comes from the Spanish word taquito, which means “small taco”. Taquitos are often served as an appetizer or snack, and are typically topped with condiments like sour cream, guacamole, and melted cheese, and sometimes lettuce and hot sauce or salsa.”I recently found a recipe for Idaho Potato Taquitos on the Idaho potato website (truth). While these taquitos were fried, they were made with corn tortillas rather than glutenous flour ones. Bonus.
Transitioning to Hazlenut Nutella Taquitos
After spending some time mulling over the recipe, I thought about making a dessert taquito for Shavuot using dairy Nutella. As long as I was using a hazelnut based chocolate spread (yum!) it was a given to add some chopped toasted hazelnuts.You know they needed a creamy topping. Plain (boring) whipped cream just wouldn’t do, so I added hazelnut liqueur to the cream and OMG!!! Just OMG.
For the Hazelnut Cream shown here, I used sweetened non-dairy whipping cream with hazelnut liqueur. If using dairy heavy whipping cream you’d add a little sugar to sweeten the cream and give it some body. But…OMG!
Making Hazelnut Nutella Taquitos with Hazelnut Cream
I did some research on making taquitos in general, some were fried and others were baked. I initially made these in a similar fashion to the Idaho Potato Taquitos: rolling three Hazelnut Nutella ones, sticking them on a single skewer, then frying them in oil in a skillet.It was a disaster.For whatever reason the taquitos opened up and the oil was scorching the Nutella. There was smoke in the house, the range hood was on full blast, windows were open and Dear Husband came upstairs from his downstairs office wondering if the house was on fire. Luckily it wasn’t.However, while the fried Hazelnut Nutella Taquitos weren’t perfectly beautiful they were delicious!!!!
I mean, how could anything that looks like this inside not be incredible???
Baking and toothpicks
Next I tried the method that was actually easier and “healthier” than frying – baking. Setting the oven to 400°F ensured that the tortillas crisped beautifully, and sticking each one with a toothpick kept them from unrolling during baking. It was a beautiful thing.
The requisite artistically edited photo.
Just make sure to remove the toothpicks before serving. Not doing so could possibly result in lawsuits from choking your family and friends.
Remove the toothpics from Hazelnut Nutella Taquitos. Nuff’ said.
Here’s the recipe for Hazelnut Nutella Taquitos with Hazelnut Cream
These Hazelnut Nutella Taquitos are SO yummy, you really need to make a double recipe because everyone will be shnukering them. I speak from experience.
Hazelnut Nutella Taquitos with Hazelnut Cream
- Prep Time: 30 minutes
- Whipping Cream Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 60 minutes
- Yield: 12-16 Hazelnut Nutella Taquitos 1x
- Category: Dessert
- Method: Baking
- Cuisine: Plant Based
- Diet: Kosher
Description
Hazlenut Nutella Taquitos with Hazelnut Cream are a way to indulge in a sweet twist on a classic favorite. They’re baked – not fried, crispy on the outside and oozing with Nutella and crunchy chopped hazelnuts on the inside. The Hazelnut Cream is a must, with fresh heavy whipping cream flavored with hazelnut liqueur. I make these with corn tortillas and sprinkle them with a little powdered sugar. They’re the perfect Shavuot dessert and naturally gluten free too.
Ingredients
For the Hazelnut Nutella Taquitos
- 12 corn tortillas
- 1 cup Nutella
- 3/4 cup chopped toasted hazelnuts
- 12 toothpicks
For the Hazelnut Cream
- 1 cup heavy whipping cream
- 2 tablespoons granulated sugar (if using dairy cream)
- 2 tablespoons hazelnut liqueur
Instructions
For the Hazelnut Nutella Taquitos
- Preheat oven to 400°F or 375°F Convection. Line a baking sheet with foil and spray with nonstick spray. Set aside.
- Warm the tortillas covered, for around 30 seconds in the microwave until very warm and soft. Cover with a damp towel while preparing the taquitos.
- Place a warm tortilla on a cutting board. Using an (offset) spatula, spread a layer of Nutella on the tortilla all the way to the edges of the tortilla. Sprinkle a layer of chopped hazelnuts on the bottom half of the tortilla.
- Carefully roll the tortilla into a cigar shape, then secure all the way through with a toothpick in the center. Repeat with the remaining tortillas.
- Place the taquitos on the prepared baking sheet and bake for 15-20 minutes until golden brown.
- Remove the toothpicks and prepare the Hazelnut Cream.
For the Hazelnut Cream
- In a large mixing bowl, whip the cream with an electric mixer until soft peaks form.
- Set the mixer to low speed and slowly add the sugar (if using dairy cream). Increase the speed to medium/high and mix until thickened.
- Add the liqueur and mix for another 30 seconds until the cream is incorporated.
- Serve with the Hazelnut Nutella Taquitos.
Equipment
Fat Daddio’s Offset Spatula, 4 Inch
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Mission Extra Thin Yellow Corn Tortillas, Small Soft Taco Size, 24 Count
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Nutella Hazelnut Spread With Cocoa For Breakfast, 13 Oz Jar
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The nutrition information is a rough guess. I bought a 13 ounce jar of Nutella and had enough to make roughly 20 taquitos. I’d get the 13 ounce jar and either make more taquitos or eat the rest with a spoon.
You can use flour or casava small tortillas if you like.
I prefer the Mission brand corn taco tortillas, but any brand of small corn tortillas will do. Just make sure to warm them thoroughly so they are very pliable.
You can make Potato Taquitos. Boil 5-6 Yukon Gold potatoes for 15-20 minutes until fork tender. Remove from the boiling water and allow to cool slightly. Peel the potatoes and smash with a spoon until smoothish. Add chopped green onions, 1/4 cup (garlic) oil, salt and black pepper to taste. Warm the tortillas and keep covered with a damp towel. Brush egg on the tortilla. Place a line of potato mixture in the center of the tortilla. Roll the tortilla and secure with a toothpick. Bake for 15-20 minutes at 400°F until golden brown. Serve with your favorite dipping sauce like sweet chili, orange sauce or buffalo sauce.
Nutrition
- Serving Size: 1 Hazelnut Nutella Taquito
- Calories: 240
- Sugar: 14.6 g
- Sodium: 22.8 mg
- Fat: 13.2 g
- Saturated Fat: 3.1 g
- Trans Fat:
- Carbohydrates: 29.2 g
- Fiber: 3.2 g
- Protein: 4 g
- Cholesterol: 3.3 mg
More Delicious Dairy Dishes!
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