Nutella S’mores Puff Pastry Pop Tarts.
I’m still coming to grips with the fact that I like nutella.
And the fact that I shoved it inside a puff pastry pocket with homemade marshmallow frosting and a square of chocolate.
But the real question is…
…where is the peanut butter?!
I think it can certainly find a home in this there pocket o’ love.
Remember a few weeks ago when I shared these savory smoked cheddar and cherry jam pockets? And I told you that I also made a s’mores one? WELL.
I did make a s’mores one.
I did NOT make a s’mores nutella one.
And then I thought about a s’mores nutella one.
I don’t know. Something about being up late one night and things involving a spoon and a jar and too much trash TV.
I needed to make a s’mores nutella version instead of the plain, old boring s’mores one I was originally going to share. I mean, who would want to see that? Bah.
Guys. These are stupidly easy. They really are. And I’m not just saying that because it’s midnight and I’m on vacation and my brother just (literally) fired up the grill to make grill s’mores because, well… it’s vacation. It’s happening.
But these can happen almost as quickly. Get yourself some puff pastry and let it thaw. I made some homemade marshmallow frosting, but it wasn’t on purpose.
Or, it was on purpose, but I didn’t want it to be on purpose. The truth is that I was almost certain that I had some of that wonderfully trashed up marshmallow cream in a jar in my pantry, but since having a child, our pantry looks like a tornado whipped through it. Twice. Without any clean up either time. It’s a serious disaster and when I think about how I spent at least twelve solid hours organizing said pantry at ten months pregnant, a little piece of me dies inside.
Apparently not quite enough to remedy the situation though. #helpme
Hence the making of the marshmallow frosting. That part is pretty simple too and as long as you have some cream of tarter in your (tornado whipped) pantry, you’re good to go.
Plus, it’s perfect for dipping the baked pastry in once it comes out of the oven. Can you ever have too much marshmallow?
The answer is no. Says the person who had a TOASTED MARSHMALLOW LATTE yesterday.
I’m trying to determine what will happen if when I get home, I blend toasted marshmallows and add them to my coffee.
Not the same. Not the same.
These also have a nutella glaze on top. With some graham cracker crumbs! Are you dead yet? I hope not.
While these are incredibly fun and delish, the downside is that they must be served right after baking. Make them for a late night snack because late night snacks are where it’s AT. Make them with friends! And you know what they saaaaaay: fun food eaten with friends is calorieless.
It’s the truth.
- 2 large egg whites
- 1/2 cup granulated sugar
- 1/8 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 2 sheets puff pastry, thawed
- 1/3 cup nutella
- 1/3 cup marshmallow frosting
- 9 squares of milk or dark chocolate, your preference
- 1 egg + 1 teaspoon water, lightly beaten
- 1/2 cup nutella
- 3 tablespoons heavy cream
- drop of vanilla extract
- graham cracker crumbs
- Combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer. Place over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high. Beat for 6-7 minutes until glossy and thick, then beat in vanilla extract for another minute until combined.
- Preheat the oven to 425 degrees F.
- Place a sheet of parchment paper on your work surface. Place one sheet of puff pastry on top. Spoon 1 to 2 teaspoons of marshmallow in 9 spots on the pastry – sort of like a tic tac toe board. Spoon 1 to 2 teaspoons of nutella on top. Finish off with a square of chocolate. Cover the entire thing with the other sheet of puff pastry. Use a large knife or pizza cutter to cut the pastry into 9 squares, just around the edges. Use a fork to press the edges together.
- Brush the tops with the beaten egg wash. Bake for 20 to 25 minutes, or until golden brown. Let cool slightly, then cover in nutella glaze. These are best served shortly after making.
- Make this while the tarts are baking! Whisk together until the nutella is smooth and… drippy. If it is still thick, add more cream 1 teaspoon at a time, whisking well. Pour the glaze over the pastries and sprinkle with graham crumbs.
s’mores guts are the best guts.