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Æbleskiver filled with Nutella fried golden brown, dusted with icing sugar
Delicious Danish pancakes filled with creamy Nutella

Nutella filled æbleskiver

Author: Flavelo
Recipes Cakes and Desserts
Æbleskiver is a piece of Danish culinary magic: spherical pancakes that are crisp on the outside and soft and airy inside. Although the name means 'apple slices', nowadays they rarely contain apple. This modern, Nutella-filled version brings the atmosphere of Christmas markets, where the liquid hazelnut heart comes as a surprise in the middle of the dough. Making it requires a little dexterity, but the sight and taste make up for everything.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Danish

Ingredients

Equipment Needed

  • Æbleskiver pan: a special pan with hollows, impossible to make without it.
  • Skewer or knitting needle: the best tool for turning the balls.
  • Whisk: for beating the egg whites.

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Nuts (Hazelnuts)

Instructions

1 ✓

Separate the eggs. Beat the whites to stiff peaks with a pinch of salt.

Tip: The stiff egg white foam is the 'structural lift' which, alongside the baking powder, raises the batter and makes it airy.
2 ✓

Beat the yolks with the sugar until foamy, then add the lukewarm butter and milk.

Tip: If the butter is hot, it will scramble the egg yolks, so have patience!
3 ✓

Mix the flour with the baking powder and salt, then work into the milk mixture until smooth. Finally, gently fold in the egg whites.

Tip: Do not mix the whites too aggressively, or you'll break the air bubbles and the batter will be flat and dense.
4 ✓

Heat the pan over medium heat, put a little oil in each hollow. Fill the hollows 3/4 full with batter.

Tip: The temperature is critical: if too hot, the outside burns but the inside remains raw. Test one!
5 ✓

When the edge of the batter starts to set, drop a (preferably frozen) Nutella ball into the centre, and immediately cover with a little extra batter.

Tip: Frozen Nutella doesn't melt immediately, making it easier to work with.
6 ✓

Use a skewer to turn the balls 90 degrees. Cook a little, then keep turning until the sphere closes completely and is golden brown all over.

Tip: The turning technique: 'pierce and lift'. The liquid inner batter flows out into the empty space, creating the spherical shape.
7 ✓

Serve dusted with icing sugar.

Tip: To be eaten immediately, as the filling hardens when cooled.

Recipe FAQ

I don't have this pan, what should I do?
Unfortunately, this mould gives the spherical shape. You can substitute with a waffle iron, but then it won't be a filled ball, just a nutella waffle.
The Nutella leaked, why?
You didn't seal it with batter in time, or you put too much in. Frozen Nutella dots help!

Ingredients

  • 250 g Plain flour
  • 3 whole Eggs (separated)
  • 300 ml Milk (room temperature)
  • 50 g Butter (melted, lukewarm)
  • 30 g Granulated sugar
  • 1 tsp Baking powder
  • 0.5 tsp Salt
  • 100 g Nutella (worth pre-freezing small teaspoonfuls)
  • 50 ml Vegetable oil (for frying)