These indulgent rounds prove that chocolate for breakfast is here to stay. The final touch, a simple White Drizzle made with milk and sugar, is our nod to the original Pillsbury Toaster Strudel icing.
Nutella and Marshmallow Strudels
- 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)
- Preheat oven to 450°F (230°C). Line 2 large baking sheets with parchment paper.
- 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.
- 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.
- 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.
Makes 3 to 4 cups
- 3 large egg whites (90 grams)
- ½ teaspoon (1 gram) cream of tartar
- ⅔ cup (133 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
- ¾ cup (255 grams) light corn syrup
- ⅓ cup (80 grams) water
- 2 teaspoons (12 grams) vanilla bean paste
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar at low speed until foamy, about 2 minutes. Increase mixer speed to medium. Add 2 tablespoons (24 grams) sugar, and beat until soft peaks form, about 2 minutes.
- In a medium saucepan, cook corn syrup, ⅓ cup (80 grams) water, and remaining ⅔ cup (133 grams) sugar over medium heat, stirring frequently, until mixture reaches firm ball stage (248°F/120°C on a candy thermometer), about 15 minutes.
- With mixer on medium speed, add corn syrup mixture in a slow, steady stream.
- Increase mixer speed to high, and beat for 5 minutes. Add vanilla bean paste, and beat for 1 minute. Store in an airtight container at room temperature for up to 2 weeks.
Makes ½ cup
- 1 cup (120 grams) confectioners’ sugar
- 2 tablespoons (30 grams) whole milk
- 1 tablespoon (5 grams) unsweetened cocoa powder
- In a small bowl, whisk together all ingredients until combined. Use immediately.
Makes ¼ cup
- ½ cup (60 grams) confectioners’ sugar
- 1 tablespoon (15 grams) whole milk
- In a small bowl, whisk together confectioners’ sugar and milk until combined. Use immediately.
I made the Nutella and Marshmallow Strudels. However, the marshmallow fluff layer melted/disappeared during baking. What could I have done differently? Otherwise, this was a fun recipe to make.
We’re so happy to hear that these were a fun bake!
Although we didn’t encounter an issue with the marshmallow fluff melting, we can offer a few suggestions. One, you can try adding a little more marshmallow to each strudel. You could also try piping out rounds of the marshmallow filling onto parchment paper and freezing them until you’re ready to bake (transferring to an airtight container if storing for more than a day). Also, we haven’t tried it, but if you wanted to try adding store bought marshmallows, they might hold up better because of the gelatin used.
Hope this helps, and happy baking!