Isn’t it great how a little of this:
Can make something so wonderful? I’d be willing to bet that, short of butter, Nutella anything would be heavenly. And if you disagree, well, I just ate one. That’s enough proof for me 🙂
Puff pastry, flaky and ooey and gooey and oh-so-magical, gets me every time. Load that junk up with butter or brie and I’m a happy, happy camper. The only real “work” with the pastry is letting it thaw and then cutting it with a pizza cutter. Done and done.
Not that I know this personally…I just know someone it happened to…uh…hmmm.
- 1 sheet of store-bought puff pasty (props if you want to make it yourself; I’m going with the store on this one!)
- Nutella (around 9 Tbsp if you need a specific amount)
Preheat oven to 375. Let the puff pastry thaw according to directions on the package. When it’s thawed and pliable, cut the puff pastry into 9 square using a pizza cutter or a knife. Lay flat on a baking sheet covered with parchment or a Silpat. Put a dollop of Nutella in the middle of each square. And by dollop I mean anywhere from 1/2 to 1 Tbsp on each one…you want to leave enough room to close it! Fold the pastry over so that it forms a triangle around the Nutella. VERY DILIGENTLY seal the edges shut by pressing the tines of a fork all around. Puff pastry expands so much that you have to be careful all the Nutella doesn’t spill out in the oven. Bake at 375 for about 15 minutes, or until golden brown and flaky. EAT.
P.S. Don’t you just love how I’ve shown a fork in pretty much every photo? The sad reality is that once the photo shoot was done I was just grabbing them by the handful and taking big bites. Hey, that’s what breakfast is for!