A little proud of myself with this one, so I'd like to share.

Hey all! Just wanted to share a little proud moment for me. I found a bunch of random stuff in my freezer and a little more in the pantry and baked something really tasty!<br><br>Sfogliatelle dough was leftover, but the ricotta was expired. So, what I did was I put the dough in the fridge two nights prior to getting something done, and upon opening it and finding the ricotta was expired, I decided to wing something. <br><br>In the pantry, I found a little bit of hazelnuts and in the fridge I found a bit of Nutella (which flavored the whole shot). I added a bit of ground cinnamon, but I'd recommend not putting that in if you choose to make this as the cinnamon flavor gets lost.<br><br>On Sunday, I spread the Nutella on one half of the dough and chopped the hazlenuts up and sprinkled more on top of the Nutella. I then folded the dough and threw this in the oven at about 350 or 375 degrees. I also sprinkled a little more hazelnuts on top of the dough after I brushed it with egg wash.<br><br>It was a real hit. The kids and my wife devoured it in about three hours, which is insane.<br><br>I'm really glad I was able to make something tasty with ingredients I had laying around. It was so tasty that I wanted to share it with you all.<br><br>&#x200B;<br><br>[Edit: As I did not elaborate, the Sfogliatelle dough is leftover from a batch of Sfogliatelle that I had previously baked. I did not buy the pre-made dough. I made this from scratch with flour, water, and lard. I had leftover, and it was about a week and a half or two weeks before I decided to throw it in the fridge and bake it. I did not have ricotta on hand, so I had to make something out of it. Hence the Nutella and hazelnuts.]<br><br>Edit:Second - If you would like a recipe, I can give you the recipe for the Sfogliatelle dough. I just can't translate the recipe for the filling yet.