The recipe came from Tracey's Culinary Adventures, who found it at Picky Palate. Be sure to visit these blogs where you'll get better pictures and more detailed instructions. I varied only slightly from the original instructions by cutting my puff pastry into 9 pieces instead of 4 because I was making them as a potluck dessert. I've made them both ways now and prefer the smaller pastries. They tend to break open more easily than the bigger ones while baking, but who cares when they taste so amazing?!
This was my first time working with puff pastry and it was super easy. The most important thing is to let it thaw well before trying to unfold it. It's a pain pinching it all back together when it breaks. Don't ask me how I know...
To serve, sprinkle these with powdered sugar or drizzle with chocolate. I hope you all will enjoy these as much as we did!
1 box puff pastry, thawed (2 sheets, tested with Pepperidge Farms Puff Pastry)
1 c Nutella spread
1 c mini marshmallows
Egg wash = 1 egg whisked with 1 Tbsp water
- Lay puff pastry on a lightly floured counter. Roll out slightly. I rolled mine from a 9x9 to a 12x12 square.
- Cut into 9 squares. Spoon 1 heaping teaspoon Nutella into the center of each square. Top with 3-4 marshmallows. Fold dough over to form a triangle. Use a fork to crimp the edges together and seal tightly. (They may still pop open a little when baking.) Brush with egg wash and place on cookie sheet
- Bake 20-22 minutes at 350 degrees or until golden brown. Cool slightly, sprinkled with powdered sugar and enjoy!