I don’t usually make big breakfasts except for holidays or when we have guests. I save my calories most days (despite what this blog might suggest), but when my in-laws visit from California we like to go all out. One morning we made these pastries for breakfast and they were absolutely heavenly — light, puffy, and full of flavor.
Anything with Nutella is a winner in my book. If you haven’t tried it yet, it’s worth stopping by the store — and once you taste these twists, you’ll understand why they disappear fast. The combination of creamy cheesecake filling, gooey Nutella, and a crisp golden crust is irresistible. I didn’t worry about calories that morning; every bite was worth it.
Cheesecake Nutella Twists
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Ingredients
- 2 (8ct) cans refrigerated reduced-fat crescent rolls
- 8 oz (226 g) Neufchâtel cream cheese
- 1 large egg
- ¼ cup (50 g) granulated sugar
- 1 cup (296 g) Nutella
Instructions
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In a mixing bowl, beat the cream cheese, sugar, and egg until smooth and creamy. Set aside.
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Unroll the crescent rolls and separate into triangles. Press two triangles together to form a rectangle. If needed, use a small rolling pin to seal the seams.
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Spoon a heaping tablespoon of Nutella down one side of the center and a heaping tablespoon of cheesecake filling down the other side. Fold the edges over the filling and press the seams at the middle and ends. Flip the roll over so the seam is underneath. Repeat for all rolls.
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Gently twist each roll and press any seams that open. Filling may ooze a bit — they don’t have to look perfect to taste amazing.
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Bake at 375°F (190°C) for 10–11 minutes, until golden. Let cool on a wire rack or enjoy warm and gooey straight from the oven. Refrigerate any leftovers.
Notes
- Optional: Put a tablespoon or two of Nutella in a zip-top bag, snip off a corner, and drizzle a zig-zag across the tops for a decorative finish.
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