Nutella and Marshmallow Turnovers Recipe

Introduction

These Nutella and Marshmallow Turnovers offer a delightful combination of rich chocolate and gooey marshmallows wrapped in flaky puff pastry. Perfect for a quick dessert or a sweet snack, they’re easy to make and sure to satisfy any sweet tooth.

Ingredients

• 1 pound puff pastry
• 1 cup Nutella
• 1 1/2 cups mini marshmallows
• 1 tablespoon water
• 1 egg white
• 2 tablespoons coarse sugar

Instructions

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: Thaw the puff pastry. If it is not pre-rolled, roll it out on a lightly floured surface to an even thickness. Cut the pastry into eight 5×5 inch squares.
3. Step 3: Spread about 2 tablespoons of Nutella in the center of each square. Top each with approximately 12 mini marshmallows.
4. Step 4: In a small bowl, whisk together the egg white and water to make an egg wash.
5. Step 5: Brush the egg wash around the edges of each pastry square. Fold the pastry over the filling to form a triangle or rectangle, pressing gently to seal. Use a fork to crimp the edges securely to prevent leakage.
6. Step 6: Brush the tops of the turnovers with additional egg wash and sprinkle with coarse sugar.
7. Step 7: Arrange the turnovers on a baking sheet with at least 1 inch of space between each.
8. Step 8: Bake for 20 minutes, or until the pastry is golden and lightly browned around the edges. Remove from oven and let cool slightly before serving.

Tips & Variations

• For extra flavor, add a sprinkle of cinnamon or chopped nuts with the Nutella before folding.
• Use dark chocolate spread instead of Nutella for a less sweet option.
• Mini marshmallows work best for even melting; avoid large marshmallows to maintain the shape.
• If puff pastry is frozen, allow plenty of time to thaw completely for best texture.

Storage

Store cooled turnovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze them before baking, then bake directly from frozen, adding a few extra minutes to the baking time. Reheat baked turnovers in a warm oven to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade puff pastry for this recipe?

Yes, homemade puff pastry works wonderfully and can add a personal touch, but be sure it is well chilled and rolled evenly for best results.

How do I prevent the marshmallows from leaking out?

Ensure you seal the edges tightly by brushing with egg wash and pressing with a fork. Don’t overfill the turnovers, and leave enough space at the edges to properly seal the pastry.

Nutella and Marshmallow Turnovers Recipe

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Delight in these delicious Nutella and Marshmallow Turnovers, featuring flaky puff pastry filled with rich Nutella and gooey mini marshmallows. Perfectly baked until golden brown and topped with a sweet sprinkle of coarse sugar, these turnovers make a delightful treat for any occasion.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 turnovers 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pastry

• 1 pound puff pastry

Filling

• 1 cup Nutella
• 1 1/2 cups mini marshmallows

Egg Wash & Topping

• 1 tbsp water
• 1 egg white
• 2 tbsp coarse sugar

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough for baking the turnovers evenly and achieving a golden crust.
2. Prepare Puff Pastry: Thaw the puff pastry according to package instructions. If it isn’t pre-rolled, roll it out on a lightly floured surface to about 5×5 inch squares, then cut into eight equal squares.
3. Add Filling: Spread 2 tablespoons of Nutella in the center of each pastry square. Then, add approximately 12 mini marshmallows evenly over the Nutella to create a gooey sweet center.
4. Make Egg Wash: In a small bowl, whisk together the egg white and water to form the egg wash, which helps seal and glaze the turnovers.
5. Seal Turnovers: Brush the edges of each square lightly with the egg wash. Fold the pastry over to form a triangle or rectangular turnover, pressing gently along the edges to seal. Use a fork to crimp the edges securely to prevent leakage during baking.
6. Glaze and Sugar Topping: Brush the tops of the sealed turnovers with remaining egg wash. Sprinkle coarse sugar evenly on top to add a sweet crunch when baked.
7. Arrange for Baking: Place turnovers on a baking sheet lined with parchment paper, spacing them at least 1 inch apart to allow even cooking and browning.
8. Bake: Bake in the preheated oven for 20 minutes, or until the pastry is puffed and lightly browned around the edges, indicating they are cooked through and crispy.

Notes

• Ensure that puff pastry is properly thawed but still cold before rolling to maintain its flakiness.
• You can substitute Nutella with any chocolate-hazelnut spread of your choice.
• For variation, try adding chopped nuts or a sprinkle of cinnamon along with the marshmallows.
• Use a silicone brush for applying egg wash evenly without using too much liquid.
• Let the turnovers cool for a few minutes after baking as the filling will be very hot and gooey.

Keywords: Nutella turnovers, marshmallow pastries, puff pastry desserts, easy baked treats, chocolate hazelnut dessert