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Nutella & Strawberry Stuffed Fry Bread Pockets
Prep: 30 minutes
Cook: 20 minutes
Servings: 8
A Pocketful of Happiness
Imagine biting into a warm, crispy piece of fry bread and discovering a molten center of chocolate-hazelnut spread and sweet strawberries. This recipe turns traditional fry breads into delightful, sealed pockets of joy. It’s a fun, hands-on dessert that’s perfect for getting the whole family involved in the kitchen.
Materials
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup warm water
- 1/2 cup Nutella (or other chocolate-hazelnut spread)
- 1 cup diced fresh strawberries
- Vegetable oil for frying
- Cinnamon sugar for dusting (1/4 cup sugar, 1 tsp cinnamon)
Preparation
- Combine flour, baking powder, and salt. Stir in warm water to form a soft dough. Cover and let rest for 20 minutes.
- Divide the dough into 16 equal balls. On a floured surface, roll each ball into a thin 4-inch circle.
- On 8 of the dough circles, spread a spoonful of Nutella, leaving a 1/2-inch border. Top with a few pieces of diced strawberry.
- Place a second dough circle on top. Press the edges firmly and crimp with a fork to seal completely, creating a pocket.
- Mix the cinnamon and sugar in a shallow dish.
Cooking
- Heat 2-3 inches of oil in a pot to 350°F (175°C).
- Carefully fry the stuffed pockets, one or two at a time, for 2-3 minutes per side, until they are deep golden brown and float to the surface.
- Remove with a slotted spoon and drain briefly on paper towels.
- While still warm, toss the fry bread pockets in the cinnamon sugar mixture to coat.
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Enjoy this recipe? Explore more delicious creations from the "Come Eat With Me: Manitoba" cookbook.