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Nutella stuffed æbleskiver baked golden brown, sprinkled with powdered sugar
Scandinavian treat with hazelnut cream filling

Nutella Stuffed Danish Pancake Balls (Æbleskiver)

Author: Flavelo
Recipes Cakes and Desserts
Æbleskiver is a Danish culinary magic trick: spherical pancakes that are crisp on the outside and soft and airy on the inside. Although the name means 'apple slices,' it rarely contains apples nowadays. This modern, Nutella-filled version brings the vibe of Christmas markets, where the molten hazelnut cream heart comes as a surprise in the center 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: Special pan with wells, impossible to make without it.
  • Skewer or Knitting Needle: The best tool for turning the balls.
  • Whisk: For beating the egg whites.

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg
⚠️ Tree Nuts (Hazelnut)

Instructions

1 ✓

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

Tip: Stiff egg whites are the 'structural lift' that, along with baking powder, raises the dough and makes it airy.
2 ✓

Whisk the yolks with sugar until frothy, then add the lukewarm butter and milk.

Tip: If the butter is hot, it will curdle the egg yolks (making scrambled eggs), so be patient!
3 ✓

Mix the flour with baking powder and salt, then combine with the milk mixture until lump-free. Finally, gently fold in the egg whites.

Tip: Don't mix the foam too aggressively, or you'll break the air bubbles and get a flat, dense dough.
4 ✓

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

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

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

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

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

Tip: The turning technique: 'poke and lift.' The liquid inner dough flows out into the empty space, creating the sphere shape.
7 ✓

Serve dusted with powdered sugar.

Tip: Eat immediately, as the filling hardens when cooled.

Recipe FAQ

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

Ingredients

  • 2 cups All-Purpose Flour
  • 3 pcs Eggs (separated)
  • 1 1/4 cups Milk (room temperature)
  • 3.5 tbsp Butter (melted, lukewarm)
  • 2 tbsp Granulated Sugar
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/3 cup Nutella (tip: freeze small dollops beforehand)
  • 1/4 cup Vegetable Oil (for frying)