Nutella Squares.
Simple, crumbly, delicious.
Nutella squares are one of those desserts easy to prepare and extremely good and tasty, a special shortcrust pastry that melts in your mouth and the chocolate filling will make this dessert the joy of young and old.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 20 squares
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 4 cups all-purpose flour
- 1.5 cups potato starch
- 1 cup butter (At room temperature)
- 2 Whole eggs
- 2 egg yolks
- Half teaspoon vanilla essence
- Zest of one untreated lemon
- 1 pinch salt
- 1.7 cups powdered sugar
- 1 packet baking powder
- 18 oz Nutella®
Tools
- 1 Rolling Board
- 1 Rolling Pin
Steps
Let’s prepare the shortcrust pastry.
Sift the flour, baking powder, and potato starch and mix them with the sugar.
Place the dry mixture in a fountain shape on a rolling board, create a well in the center in which you will put the slightly beaten eggs, the butter cut into small pieces, the grated lemon zest, vanilla essence, and a pinch of salt. Knead quickly with your fingertips and then with your hands until you form a smooth and homogeneous dough. If necessary, add a splash of milk.
Form a ball and put it in a clean cloth or plastic wrap for at least 30 minutes in the refrigerator.
After the resting time in the fridge, work the shortcrust dough slightly again, divide it into 2 equal parts and roll out 1 piece at a time with the rolling pin on a baking sheet lined with parchment paper until you get a rectangle half a centimeter thick.
Do the same with the other half, you need to obtain 2 equal rectangles.
Preheat the oven to 350°F (static).
Transfer the first rectangle onto a baking sheet, leaving the parchment paper underneath.
Spread the Nutella (if needed, make it more creamy by melting it for a few seconds in the microwave or a bain-marie) over the entire surface of the rectangle (except for 1 cm around it) in an even layer.
Cover with the other rectangle, helping yourself with the parchment paper on which you rolled it.
Bake for about 30 minutes at 350°F, checking according to your oven, it should turn golden.
Let it cool, if you prefer, sprinkle with powdered sugar and cut into squares.
Place the flour, baking powder, potato starch, and sugar in the bowl for 3 seconds/speed 3.
Add all the eggs, butter, grated lemon zest, vanilla essence, and a pinch of salt. Work 2 minutes/Kneading function.
Slightly knead the dough on the rolling board to compact it (if necessary, add a splash of milk) and put it in a clean cloth or plastic wrap, store it for 30 minutes in the fridge.
After the resting time in the fridge, work the shortcrust dough slightly again, divide it into 2 equal parts and roll out 1 piece at a time with the rolling pin on a baking sheet lined with parchment paper until you get a rectangle half a centimeter thick.
Do the same with the other half of the dough, you need to obtain 2 equal rectangles.
Preheat the oven to 350°F (static).
Transfer the first rectangle onto a baking sheet, leaving the parchment paper underneath.
Spread the Nutella (if needed, make it more creamy by melting it for a few seconds in the microwave or a bain-marie) over the entire surface of the rectangle (except for 1 cm around it) in an even layer.
Cover with the other rectangle, helping yourself with the parchment paper on which you rolled it.
Bake for about 30 minutes at 350°F, checking according to your oven, it should turn golden.
Let it cool, if you prefer, sprinkle with powdered sugar and cut into squares.
Nutella squares are ready to be enjoyed… Enjoy your dessert!
Try all the other Nutella recipes, you can find them all by CLICKING HERE.
