Marshmallow nutella pinwheels
- 1 sheet Frozen puff pastry
- 1 bag Eating marshmallows
- Nutella or chocolate spread
- Icing sugar
- Preheat oven to 190*C. Defrost your puff pastry.
- Spread nutella or chocolate spread over all your pastry excluding 2cm from 1 edge.
- My marshmallows are biggish so I cut them in half. Place 6ish pieces across the opposite edge that you've left free of nutella. Roll pastry over, feel for the divots of your previous row of marshmallows and add another row (usually 3 rows is enough). Roll repeat until you run out of pastry to roll. Brush that last nutellaless edge with a little milk and seal the edge.
- Once you have your long roll, cut with a sharp knife in half and divide each half into 5 slices.
- Place each pinwheel on it's cut side on a lined tray with room between to spread. Grab a saucer with some milk and a glass or other flat bottomed utensil. Wet the glass bottom and press each pinwheel firmly down (be careful, don't break your glass). Wet and repeat for each pinwheel to flatten. It will be lumpy because of the marshmallows but they do melt. Sprinkle with chopped nuts.
- Dust with icing sugar and bake in your preheated oven for approx 15-20 minutes or until golden brown. Keep an eye on them as all the sugar in the marshmallow can make it burn. Leave on your tray for a minute or 2 then cool on a wire rack.
-Option, if using nutella sprinkle the top with some chopped hazelnuts. -If using a chocolate spread (mine is nut free and less sugar, no allergies it's just Aussie owned and made) sprinkle on the nut of your choice. -I used almonds in the pic. -Why eating marshmallows, I find the cooking marshmallows tough and chewy I always use the eating marshmallows. -If you wish you can dust again with icing sugar before serving but I find it's sweet enough, so it's up to you.