Metric:
2 Flake Crescent Rolls
120gr Nutella
100gr Mini Marshmallows
1 Egg Yolk
( whisked with a drop of Water )
Granulated Sugar
( for dusting )
NUTELLA RECIPE: Looking for an easy Nutella Recipe? Check this one out! They are addictive... i've warned you! I've lost a coupel of teeth after i started making this recipe.
I knew I wanted to make a Nutella treat the other day and when this simple idea came to mind I had no idea how crazy good it would be! The combination of Nutella, marshmallows and puff pastry is just "FATAL"!
The pastry with the gooey disappearing marshmallow and nutella make for a treat that you just must try for yourself!
When I saw this recipe, the first thing I wanted to do was to run to the nearest grocery shop and buying all supplies. There’s no chance to resist something looking so delicious.
All you need are five basic supplies and the oven.
Time of preparing is just 30 minutes. The Pillows will last about 2 seconds in front of you.
You can buy puff pastry or prepare it... but in this case let's focus into the easiest way.
Well, I thought it would be fun to have colourful marshmallows in the puffs, instead of the boring white mallows. That was a BIG BIG mistake! Green mallow melted look like my kid's nose when she has a cold. Do not try! It is definitely better to use the plain white mallows.
Skill Level:  |
Time: 30 Minutes |
Price:  |
Makes: 8 Pillows |
Ingredients:
| Conversions |
Directions:
01 - Preheat oven to 180C / 350F degrees.
02 - Cut each square of Crescent Dough into 4 equal size pieces.
03 - Spread a couple 1 tbsp of Nutella right in the center of each pastry leaving 1.5cm / 0.5in border around the edges.
04 - Top each with about 12 Mini Marshmallows.
05 - Fold over to form a little triangle.
06 - Crimp the edges firmly with the tines of a fork.
07 - Brush with the Egg Yolk mixture and sprinkle with Granulated Sugar.
08 - Bake for about 12 minutes or until the Crescent Dough turns golden.
09 - Remove the crissants from the oven and let them cool for 5 minutes. Serve warm.
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| Written by: Uncut Recipes | Disclaimer |
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