Homemade Chocolate Hazelnut Filled Crescent Cookies

Homemade Chocolate Hazelnut Filled Crescent Cookies

There is only one word to describe this recipe for these Homemade Chocolate Hazelnut Filled Crescent Cookies: mouthwatering!
Course Dessert
Cuisine Italian
Keyword hazelnut crescent cookies, nutella cookies
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings 144 servings
Calories 48kcal
Author Maria Vannelli RD


  • teaspoon active dry yeast 8 grams
  • 1 teaspoon granulated sugar
  • 1/2 cup milk lukewarm
  • 4 eggs room temperature
  • 4 tablespoons granulated sugar
  • 1 cup butter room temperature
  • 1 cup vegetable shortening
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract pure
  • 6 cups all-purpose flour sifted

Egg wash glaze:

  • 1 egg lightly beaten
  • 1 teaspoon milk
  • 3-4 tablespoons turbinado sugar for sprinkling


  • In a small dish, combine the yeast with 1 teaspoon of sugar.
  • Add the warm milk and stir.
  • Set aside for about 5 minutes.
  • Meanwhile, in a large mixing bowl (of electric stand mixer) whisk the eggs, at medium speed for about 2 minutes.
  • Add the sugar and continue to whisk for another 2 minutes or so.
  • Switch to paddle attachment; add the butter, shortening, salt and vanilla extract.
  • Mix on medium speed until well combined.
  • Add the yeast mixture and mix until well combined.
  • Add 2 cups of flour and combine.
  • Switch to hook attachment.
  • Gradually add the 4 cups of flour and knead for about 5-8 minutes or until the dough pulls away from the sides of the bowl of the stand mixture. Dough will be soft.
  • Divide dough into 18 balls of dough (each weighing about 90 grams).
  • Place the dough balls in an airtight container, and refrigerate overnight (or up to 24 hours).
  • Preheat oven to 350 ° F.
  • Line baking sheet with parchment paper.
  • Working with one ball of dough at a time, roll out the dough to an 8 inch round, about 1/8 of an inch thick (I will usually do this between two pieces of parchment paper).
  • With a pastry cutter, cut dough into eights (first cut dough in half, then in quarters and then in eighths).
  • Place about 3/4 of a teaspoon of homemade chocolate hazelnut filling (or Nutella) at the wide ends and begin to roll each section into a crescent shape.
  • Place on a parchment lined baking sheet.
  • Repeat with another ball of dough.
  • Brush tops of cookies with egg wash.
  • Sprinkle with sugar.
  • Bake for 10-12 minutes or until bottoms are lightly browned.
  • Transfer cookies to wire rack to cool.


There is an idle time of at least 12 hours.
1 serving = 1 cookie
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 


Serving: 1serving | Calories: 48kcal | Carbohydrates: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 18mg | Potassium: 10mg | Vitamin A: 50IU | Calcium: 3mg | Iron: 0.3mg