Nutella and Marshmallow Turnovers

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Published on September 16, 2023 by Steve Cylka

These fresh baked puff pastry pockets are light and flakey with a delicious filling made with marshmallows and Nutella!

I had a package of puff pastry in the freezer and have been dying to make some turnovers. I figured that Nutella should make a rock solid filling for these pastry pockets, and I might as well throw in some mini marshmallows too. This definitely had the makings of something wonderful! After baking them, these Nutella and marshmallow turnovers were amazing.

Ingredient Notes

Puff Pastry – I purchase my puff pastry from the frozen section at the local supermarket. You can buy a block/brick of the pastry which will need to be rolled, or you can get the rerolled kind. Both will work great for this recipe.
Chocolate Hazelnut Spread – I use Nutella, but any brand will work fine
Mini Marshmallows – These are for the filling of the turnovers.
Egg White – this is used for the egg wash on top of the turnovers
Coarse sugar – the turnovers are topped with this sugar. This gives an added crunchy sweetness to each bite!

Nutella does not stay long in our house. It is used up very quickly, being spread on toast, eaten with apple wedges or banana slices, spooned on vanilla ice cream and more. I love to use Nutella in my baking, but often find that anytime I go to the jar, it is nearly empty.

Raw puff pastry with chocolate hazelnut spread.

Cut the puffed pastry into 5×5 inch squares. Spread some Nutella in the middle of each pastry square. While this recipe uses Nutella, any chocolate hazelnut spread will work just fine.

Raw puff pastry squares with a dollop of chocolate spread and some mini marshmallows.

Marshmallow Time

Then drop about a dozen mini marshmallows on top of the Nutella. Just by looking at the picture above, I just knew this turnover would taste incredible. That filling is just total goodness!!!

Expert Tip! Instead of mini marshmallows, you could also use marshmallow fluff. Just spoon some of the marshmallow fluff on top of the chocolate hazelnut spread.

Close up picture of chocolate spread and mini marshmallows on some puff pastry.

It is important to ensure that there is about a 1/2 inch space around the edges of the puff pastry with no filling. This is important to seal the edges and will allow the filling to stay inside during baking.

Using a finger to wet the corners of puff pastry.

Dip your finger in some water and run the finger along the edges of the puff pastry. This will allow the sides of these Nutella and marshmallow turnovers to seal properly and prevent leaking.

Sealing the sides of a raw turnover with a fork.

Seal The Edges Of The Turnovers

Fold over the pastry and make sure you crimp the edges with a fork. Do not press down too much, but make sure that there is a good seal so the filling does not leak out. That would be TRAGIC!

Using a pastry brush to add an egg wash to the turnovers.

Brush With Egg Wash

Many times you will see pastry or other baked goods brushed with an egg wash. This is done to give the baked pastry that golden colour and the glossy shine that almost makes it look like a glaze. To brush the pastry, first you need to whisk the egg white with a little bit of water. Then use a pastry brush to spread a very thin layer of the whisked egg whites all over the top of the unbaked turnovers.

Before the turnovers go into the oven, I’ve sprinkle some coarse sugar or turbinado sugar. The sugar should stick nicely to the pastry because of the egg wash.

Freshly baked turnovers on a baking sheet.

How Long To Bake Turnovers

Bake them in a preheated oven at 400F for 20 minutes. You should see the pastry puff right up and get golden in colour along the sides and top of the turnovers.

A turnover cut in half to show the chocolate filling.

The turnovers came out of the oven, light and fluffy. The filling was chocolatey and totally decadent. It almost had a s’mores taste. Next time I might add some crumbled graham crackers to the filling and see how that works.

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