This recipe includes the ingredients for a classic pâte sucrée, a sweet pastry dough used in classical French cooking. But if you’re short for time, you can make the dough in advance and freeze it for up to one month, or use your favorite store-bought pie dough. Who doesn’t love a sweet and comforting dessert you can eat with your hands?

Whipped Nutella Crescents
Yield: 18 crescents

For the Dough:
1 1/4 cups AP flour, plus more for rolling
1 1/2 tablespoons granulated sugar
1/2 cup unsalted butter, cubed and chilled
1 large egg yolk, lightly beaten
2 tablespoons ice water

For the Whipped Nutella Filling:
1/2 cup whipped cream cheese
1/2 cup nutella
2 tablespoons butter, melted
Sanding sugar, for dusting

1) Start by pulsing the the flour and granulated sugar in a food processor. Add the chilled butter and pulse until the mixture turns into pea-sized pieces, about 20 seconds. Add the egg yolk and ice water and pulse until the dough comes together, about 30 seconds. If the dough is still too sandy and dry, add an additional teaspoon of ice water. Remove the dough from the food processor and shape it into a round disk. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

2) While the dough is resting, mix the whipped cream cheese and nutella in a small bowl until smooth and creamy. Set aside.

3) Once the dough has rested, preheat an oven to 400 degrees Fahrenheit, and coat a baking sheet with parchment paper. Lightly dust a cool counter surface with flour. Roll the dough out with a rolling pin into a circle 9 inches in diameter. Use a sharp knife to cut the dough circle into 18 equal, triangle slices (like a pizza).

4) On each triangle of dough, add about 1 tablespoon of the whipped nutella filling, and spread evenly. Starting at the flat end, roll up the dough triangle tightly until you reach the pointy end. It should look like a classic crescent pastry with some of the filling squeezing out the sides.

5) Brush each of the crescents with some of the melted butter, and lightly sprinkle some sanding sugar on top. Bake the the crescents until the dough is golden brown and flaky, about 10 to 12 minutes. Serve warm.

* Make sure to use a coarse sugar, like sanding sugar, for dusting the top of the whipped nutella crescents. A coarser sugar will hold up to the heat of the over, while regular granulated sugar will melt.