Another Fork in the Trail, Laurie Ann March, Nutella recipes, camping dessert recipes

Friday Foods – Chocolate Hazelnut Spirals

Celebrate World Nutella Day all weekend long with this decadent recipe from Another Fork in the Trail.

Chocolate Hazelnut Spirals

Makes 3-4 servings

1/3  cup Nutella or other hazelnut spread

1/8 cup hazelnuts, finely chopped

1 package refrigerated crescent roll dough

For icing:

1/4 cup powdered sugar

1 tablespoon Frangelico or Kahlúa liqueur

At Home

Package the hazelnut spread in a leakproof container and the nuts in plastic wrap. Place them, along with the dough, in a zip-top freezer bag. Place the powdered sugar in a small zip-top plastic bag and add it to the larger bag. Place the liqueur in a leakproof bottle.

At Camp

Open the dough and press it out into a rectangular shape. Spread the dough evenly with hazelnut spread, keeping the spread 1 inch away from edges. Sprinkle with chopped hazelnuts and roll it up, starting on one of the long sides. Moisten the long edge with a bit of water and press to seal the roll. Cut into 6 pieces.

Place the rolls in a reflector oven or over your campfire for 10 to 12 minutes. Once the bread is cooked through and golden, remove from heat and let cool.

Make a glaze by stirring 1 tablespoon liqueur into 1/4 cup powdered sugar. Spread it over the warm hazelnut rolls.


If you are making this for kids, use a tablespoon of reconstructed powdered milk instead of liqueur to make the icing.

Tanya Twerdowsky

I am a Jersey girl living in Alabama who loves to run far and eat lots.

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