Nutella and Marshmallow Turnovers

These delicious Nutella and marshmallow turnovers are like the ultimate s'mores in puff pastry, golden brown and flaky with an ooey gooey Nutella marshmallow filling. So easy to make, and so delicious!

Course Dessert

Cuisine American

Diet Halal, Vegetarian

Prep Time 5

Cook Time 20

Servings people

Calories 427kcal

Author Farah Abumaizar

Ingredients

6 puff pastry squares, thawed or puff pastry sheet cut into squares about 5x5 inches
1/2 cup Nutella spread
1/2 cup mini marshmallows
1-2 graham crackers, crushed into crumbs can also use digestive biscuits
1 egg, room temperature
1 tablespoon water

Instructions

Preheat oven to 375F (190C), and line a baking sheet with parchment paper.
Place the 6 puff pastry squares equally apart on the baking sheet.
Lightly score each puff pastry square diagonally across the middle, making two triangles, don’t cut through, just mark it.
On one half of the square, spread a heaped teaspoon of Nutella, leaving space around the border. On the other half of the square, sprinkle 6 mini marshmallows, keeping them in the middle.
Fold the square, making a filled puff pastry triangle. Use a fork to very tightly crimp and seal the edges shut.
Whisk together the egg and water making an egg wash, and brush this generously over the s’mores triangles.
Bake for 15-20 minutes or until top is golden brown. If you want these extra gooey, once they are out of the oven, open them carefully and add a few more mini marshmallows, you’ll be able to easily reseal them if you do this while hot.
Microwave a couple extra tablespoon of Nutella for 10-15 seconds or until just melted, then drizzle on the top of the turnovers. Sprinke the graham cracker crumbs on top. If desired, dust with a little powdered sugar.

Video

Notes

Recipe notes:

Don't overfill so that the filling doesn't leak out, but also be generous enough that you get a good mouthful of filling when you bite into the s'mores turnovers.
Crimp edges of the Nutella puff pastry turnovers thoroughly with a fork to prevent the filling from leaking out.
Thaw the puff pastry thoroughly, so it's pliable and easy to work with. Thaw in the fridge overnight, or on the counter over a couple of hours.
You can use an air fryer to make these: Air fry in a preheated air fryer at 350F (180C) for 6-8 minutes or until golden brown.

Ingredient notes and substitutions:

You can use milk chocolate chips instead of Nutella spread if you prefer
You can brush the puff pastry with milk or heavy cream if you don't want to use the egg wash.
Mini marshmallows are best, but if you cut large marshmallows into small pieces, that will work in a pinch.

Making in advance and storing leftovers:

You can fill them and place in the fridge up to a day in advance. Don't brush with an egg wash until right before baking. You can also freeze and bake from frozen.
I prefer these freshly made, but you can store leftovers for 1-2 days on the counter. I'd recommend reheating for a couple of minutes in an air fryer at 350F (180C) or for five minutes in an oven at the same temperature. Don't reheat in a microwave, or they'll get soggy.

Nutrition