These tiny morsels of deliciousness are so chocolatey and flaky that consumption should be banned for some nutella crazy nuts like myself. Big Bear linked me to a picture of these heavenly pillows of yum but there was no recipe attached unfortunately. So in the kitchen I went to attempt a re-creation and jazz it up with a few ingredient alternatives! They’re so easy to make as well. A simple matter of cutting up your pastry, scooping in a spoonful of nutella, and popping it into the oven to puff up. If you’re like me and want to experiment until your heart’s content, you can try heaps of ingredients. For these one’s I used mini marshmallows, peanuts, white chocolate chunks, coconut flakes and peanut butter. For a ‘healthier’ option, I would recommend small chunks of fruit like strawberries and banana.
Planning a dinner party or kids birthday? These are simple and can be easily prepared ahead of time and left in the fridge until it’s time to bake them. The beauty is that even though the main flavour is nutella, your guests will be happily surprised by the other delights you pop in, making it a fun evening of flavour guessing.
This recipe is also very kid friendly and will keep a house full of them entertained when you’re hosting a birthday party. Re-invent the cupcake decorating party and make it a calzone party! Kids can add their own flavour combinations, and hey, you’ve got dessert sorted as well!
- 1 packet of puff pastry (6 sheets) – defrosted so it’s malleable (this will only take around 15 minutes)
- 400g jar of nutella
- Fillings – mini marshmallows, white or dark chocolate chunks, variety of nuts such as chopped hazelnuts, peanuts or almonds, peanut butter, coconut flakes, variety of fruit such as strawberries and banana, hundreds and thousands, glazed cherries – use your imagination!
- Icing sugar for dusting
- Oil to grease the pastry cutters
Essential kitchen items
- Plastic pastry cutters
- Lined baking trays
1. Preheat oven to 200 degrees.
2. Using a plastic pastry cutter takes out all the guesswork of creating the perfect shape and is very kid friendly. These pastry cutters in the pictures above and below are really easy to work with and give you a perfectly shaped calzone every time. They also come in different sizes! Open up the medium-sized cutter and push the base of it into one corner of the puff pastry. Repeat 3 times to use up all the pastry. You can play around with the other cutters to see how much pastry you can squeeze out of the sheets. Using the medium-large size cutters I find you get about 4 circles per sheets.
3. Peel the pastry off the plastic lining and now lay the pastry circle on top of the crinkled side of the cutter (remember to grease this side first to avoid the pastry sticking to it). Spoon in your ingredients. I find less is better to start off with to avoid overfilling the pastry and creating leakage – start with a teaspoon first and work from there. Clamp the pastry cutter together so it closes up the calzone and creates a nice crimped effect.
4. Gently peel the calzone off the cutter and place onto a lined baking tray. Pop into the oven at 200 degrees and bake for around 15 minutes – they should be lovely and puffed up with a nice crunchy golden colour. Once they’re done, take out of the oven and leave to cool for a few minutes – the filling will be hot and the pastry might deflate if you try to sink your teeth in too soon.
5. This recipe will make at least 24 calzones if using 6 sheets of puff pastry.