I lived in France for a summer before my senior year of high school. It took two minutes after I arrived to realize I should've practiced up on my French beyond the basics in a Lonely Planet book if I was going to live with a French family for a month and a half. My first words to them were, "I am getting married." Whoops. And so began my awkward summer in France.
I ended up learning a good deal of French, mainly because only one person in my host family spoke any English. It made me feel like an idiot, which was good for my high school self. One of my favorite things to do was to sneak in their cabinet and take some of the delicious bread (even their hotdog buns taste better than American bread) and pop a piece of Kinder chocolate in the center. In hindsight I'm sure they knew I was doing it since no French person eats four hot dog buns of Kinder a day. When I finished the summer they gave me 10 boxes of Kinder. I thought I had died and gone to heaven. I long for that metabolism again.
The point is, I enjoy the little moments that bring me back to that summer on the southern coast of France. It was probably great for me to take some time to listen instead of always doing the talking. I was painfully out of my element but it was an incredible experience. These crescent rolls filled with nutella and cream cheese remind me of France. They are super easy to put together and deliciously rich. The other day I heard they are now making seamless crescents. Pillsbury must've been reading my mind. I will definitely be buying those next time, but the seamed ones work just fine as well!
Cheesecake Nutella Twists
Recipe from Inside BruCrew Life
Ingredients (8 twists)
In a mixing bowl, beat the cream cheese, sugar and egg until creamy. Unroll the crescent rolls and separate into triangles. Press two triangles together to form a rectangle. Spoon a large tablespoon of Nutella down the right side of the center. Repeat with a large tablespoon of cheesecake filling down the left side of the center. Fold the edges of the rolls over the filling. Press the seams together at the middle and the end. Flip the roll over so that the seam is underneath. Gently twist the roll. Press together any seams that come undone. Bake at 375* for 10-11 minutes. Let cool on a wire rack. Drizzle with melted white chips. Let set. Refrigerate leftovers.
|For some reason the cream cheese didn't show up in the pictures, but as you can see above it's in there!|