Recipe Sunday - Nutella Pastry Puffs

So I'm thinking about being in the habit of posting a recipe every week or so. And with holidays coming up and the need to take desserts to different functions and events I figured I would start with one of my killer baked goods. Today we're going to make some Nutella Pastry Puffs. Extremely yummy. 

You will need only a few things:

• 1 box Puff Pastry sheets - 2 sheets thawed out
• 1 jar Nutella 
• 1 egg (for egg wash) - whisk egg white with 1 tablespoon of water

Optional things:

• 1 jar of Peanut Butter
• 1 bag mini marshmallows or marshmallow fluff
• Granulated sugar
• Powdered sugar

Now let's get this ball rolling. First off, you may want to go ahead and get your oven going. Preheat that beast to 350°F. 

You're going to need to get your pastry puff all spread out on your work surface. I sprinkled some flour lightly across my work area, this isn't necessary but does help once you start handling the pastry. Cut each square of your pastry into 4 equal size pieces. You may have to trim them a little to make them even, but then again they don't have to be perfect!

Grab your Nutella and smack it on there. Spread a couple of tablespoons into the centers of your little squares making sure to leave about a half inch to a quarter inch of pastry as a border around the edges. If you're putting in marshmallows or fluff or peanut butter go ahead and do that now. Keep in mind how you want your final product to come out. Want something reminiscent of s'mores? Then put approximately even amounts of Nutella to Marshmallow/Fluff. When it comes to the peanut butter, I don't want to tell you how to live your life but I would advise against using too much. Keep it at about 1 part PB to each 2 parts of Nutella. Remember that the PB is dryer and saltier than the more moist and sweet Nutella. 

Once you have all of your innards plastered into the center of your square, fold that thing up. You want to fold from one corner to the opposite corner making cute little triangles. Crimp the edges of the puff with the tines of a fork. Depending on the pastry that you're using and whether you used flour on your work surface or not you may need to use some water or a little egg wash to seal the edges of your puffs. Once all folded up, lightly brush the puffs with your egg wash (optional: sprinkle lightly with granulated sugar). 

Bake your little babies for 22-25 minutes or until the pastry is golden. Keep an eye on them and adjust accordingly. Remove from the oven and let them cool for about 5 minutes. Sprinkle with powdered sugar if you so please and nom down.

Makes: 8 puffs

Rating: 5/5 - Easy and quick to make. Very delicious. I give a higher rating to the plain Nutella puffs. I would only give the mixed PB/Nutella puffs a 3.5/5 just because I used a little too much PB. 

Hope everyone had a good weekend and has a great week!