Nutella Marshmallow PuffsPosted: January 28, 2012
I probably jumped the gun in announcing the arrival of Izzy’s football apparel. The minute I had the package in my hands, I was tearing it open and in her pen coaxing her over to inspect her new outfit. She was surprisingly mellow and accommodating for an animal unaccustomed to regular clothing wear.
You’re probably wondering where all the pictures are. Hey man, patience is a virtue. While the shirt is amazingly adorable on her, I need to bust out my dusty sewing kit and do a few alterations. Dog clothing is measure by length of back, and while Izzy and a Chihuahua might have the same size back…rabbit anatomy is a little different from a dog’s.
While dogs have more proportional front and hind legs to support their loping stride, rabbits don’t. They hop, so they have little T-Rex like front legs compared to their massive kicking back legs. We forgot about that. Her tiny arms kinda got lost in the sleeves and ended up coming out all sorts of strange places, or getting stuck inside the shirt. So I’m going to sew the sleeves up and make the shirt more or less sleeveless. 6th grade Home Ec don’t fail me now.
Moving on to the foods. I bought a package of puff pastry on a whim one day, and had no idea what to do with it until I saw this recipe. Apparently you can make it from scratch, but I am so not ready to handle that much butter at once. Maybe some day.
Until then, I’ll keep buying it when I notice it’s on sale and wait for recipe inspiration like this.
Nutella Marshmallow Puffs
Adapted from Picky Palate
Makes 16 puffs
1 package puff pastry, 2 pastry sheets thawed
1 cup Nutella
1 cup mini marshmallows
1 egg white whisked with 1 tablespoon water
turbinado sugar (optional)
Preheat oven to 350 degrees F. Cut each square of pastry into 4 equal size pieces, then halve each piece diagonally. You should end up with 16 triangle shaped pieces. Spread a couple tablespoons of Nutella spread onto the center of each pastry leaving 1/2 inch border around edges. Top each with about 6 or 7 mini marshmallows and fold over to form a littler triangle. Crimp edges firmly with the tines of a fork. Brush with egg white wash then sprinkle with turbinado sugar. Bake for 22-25 minutes or until pastry just turns golden. Remove and let cool for 5 minutes, then transfer to wire rack to cool completely.