Nutella Crescents (via

People are going to show up to your house any minute and you don’t have a single thing to offer them to snack on. Ever been there? Cookies are usually my go to quick treat, but I didn’t have time to wait for my butter to come to room temperature (and I really hate softening butter in the microwave!). So I started looking around to see what I had around…and was really coming up empty handed.

Then I remembered I had pie dough in the fridge. Score! Maybe I could throw together some quick hand pies? But then I realized I had eaten the last of the fresh strawberries. Unless someone wanted an eggplant hand pie, I was out of luck. Then I thought of the holy grail — Nutella.

Nutella Crescents (via

Nutella & Pie Crust = Heaven. I realized I only had one 9 inch pie crust — so hand pies were out. {P.S. I was totally depressed not to get to use my adorable little hand pie molds. So now I added hand pies and empanadas to my menu for next week — yay for multi-use tools!} Instead I whipped out my pizza wheel cutter and went to town cutting my pie crust into long triangles.

I slathered each triangle with a ton of Nutella, rolled it up, brushed it with some melted butter, sprinkled it with some coarse sugar, and into the oven they went!

I was so happy with how these turned out that I had to snap a couple of quick photos so I could share them with y’all. I had these cooling on a cookie rack in just under 20 minutes — can’t beat that! Plus, they went absolutely perfect with a glass of cold milk. 😉

Nutella Crescents


  • 1 9-inch pie dough (store bought or homemade)
  • 1/2 cup Nutella
  • 1 tablespoon butter, melted
  • coarse sugar


Preheat oven to 400°F. Line a baking sheet with parchment paper, set aside.

Roll out pie crust into a 9 inch circle (or if it’s store bought…open the package and unroll the pie crust) and slice into 18 triangles (like you would a pizza).

Spread each triangle with a healthy amount of Nutella. Roll into a crescent, starting with the wide end. Continue till all triangles are filled with Nutella. Transfer crescents to baking sheet, leaving about an inch for possible spreading.

Brush the top of each Nutella crescent with the melted butter and sprinkle generously with coarse sugar. Bake for 10 – 12 minutes, or until they are lightly golden brown.

Remove from oven and serve immediately, or store in an airtight container for up to 3 days.

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