Nutella and Marshmallow Strudels
 
Makes 10
Ingredients
  • Fast Puff Pastry Dough
  • ¾ cup (192 grams) chocolate-hazelnut spread*
  • Marshmallow Filling (recipe follows)
  • 1 large egg (50 grams), lightly beaten
  • Chocolate Glaze (recipe follows)
  • White Drizzle (recipe follows)
Instructions
  1. Preheat oven to 450°F (230°C). Line 2 large baking sheets with parchment paper.
  2. Roll half of Fast Puff Pastry Dough to ⅛-inch thickness. Using a 4-inch round cutter, cut dough, rerolling scraps as necessary. Repeat with remaining dough until you have 20 rounds. Place half of rounds on prepared pans.
  3. Spread 1 tablespoon chocolate-hazelnut spread onto half of rounds, leaving a ¼-inch border. Place Marshmallow Filling in a piping bag, and pipe an ⅛-inch layer on top of chocolate-hazelnut spread. Brush egg wash around outside edges. Top with remaining rounds, and crimp with a floured fork to seal.
  4. Bake for 15 minutes. Let cool completely. Spread ½ tablespoon Chocolate Glaze in center of each tart, and drizzle with White Drizzle. Store in an airtight container at room temperature for up to 2 days.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/nutella-marshmallow-strudels/