These were delicious. I ended up having a few leftover and froze them for later. A late night sweet craving proved they taste great right out of the freezer too!
Photo: William Dickey; Styling: Rose Nguyen
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- 1/2 cup jarred hazelnut spread
- 24 Flaky Tartlet Shells
- Garnishes: sweetened whipped cream, roasted salted hazelnuts
- 1. Spoon hazelnut spread into a 1-qt. heavy-duty zip-top plastic bag (do not seal). Snip 1 corner of bag to make a small hole. Pipe hazelnut spread evenly into Flaky Tartlet Shells. Top each with sweetened whipped cream and a roasted salted hazelnut.
- Note: For testing purposes only, we used Nutella for hazelnut spread.
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