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
