Quick Nutella Bites with Banana and Raspberries

Tonight, I am going to a Christmas party for Toronto+acumen, a non-profit volunteer organization I have been a part of for the past few years.  The theme of this party is wine+cheese+nutella (aka awesome) and attendees have been asked to bring our favourite Nutella treats.

So I headed off into the wilderness of the Internet to see what creative uses for Nutella I could find. I had no idea baking with Nutella was such a popular (and slightly  scary) thing. There are veritable lists upon lists of things one can do with Nutella. Outside of the regular ideas of using it in cheesecakes, cookies and brownies, I also found out you can make it into drinks,  turn it into fudge, and my personal favourite oddity: Nutella covered bacon !

I’m not going to lie – I got a little scared. So for tonight, I’m going to keep it simple: I’m taking advantage of the ease of using store bought ingredients to make these quick baked Nutella Bites with Bananas and Raspberries. Because really, what is better than sweet chocolaty dumplings?

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Quick Nutella Bites with Banana and Raspberries
Recipe Note: This recipe is so adaptable. Use strawberries instead of raspberries, don’t add fruit at all, use whatever Nutella type spread you have kicking about. Let your imagination and sweet tooth guide you.

Ingredients: 

1- 2 packets square wonton skins ( I used 2 packets- round skins work just as well here)
Nutella or other hazelnut chocolate spread
Peanut Butter or nut better of your choice (optional)
Fruit of your choice – I used bananas and raspberries
Water to seal
Olive oil or cooking spray
Powdered sugar, to sprinkle (optional)

Instructions: 

  1. Preheat oven to 375 degrees F.
  2. If using fruit, slice bananas into medium rounds. If using strawberries, dice into bite-sized pieces.
  3. In the center of each wonton skin, add about 1 tablespoonful of nutella. If adding nut butter, include 1/2 tsp of that here. Top with 1 slice banana, or 1 raspberry, or 1/2 tsp minced strawberry
  4. Brush water on the edge of the skin and fold in half, pressing it hard to make the two sides stick well. You can use a fork to press down on the edges to make sure they stick, and to create a lovely pattern.
  5. Arrange the prepared raviolis on a nonstick baking tray, or spray a baking pan with cooking spray before placing them on the pan. You can also either brush the ravioli with olive oil or Brush them with oil, or if you’re felling fancy use an egg wash.
  6. Bake for 8-10 minutes, or until the skins are crispy or golden brown. Sprinkle with powdered sugar and serve with ice cream if desired.

 

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