Courtesy of Dominic Condo
Nutella Stromboli cucinadomenico.com
Being a writer of an Italian-American-themed food blog, it shouldn’t come as a surprise that I have quite a few tasty and traditional guilty pleasures. Nutella and Stromboli are way up on top of my list. With this recipe, I allowed both tasty worlds to collide. This was a fun and easy recipe that my daughter Julianna and I enjoyed working on together. We started by having Jules spread Nutella on a defrosted frozen pastry sheet as I sliced up some fresh strawberries and bananas. When spreading the Nutella, we left a one-inch border on all four sides. This would allow us to fold and tuck the pastry sheet and not have any Nutella run out while baking. Once rolled, jelly-roll style, we brushed a little egg wash on the top of the rolled pastry. We topped it with a sprinkling of cinnamon and baked it in a hot oven on a parchment paper-lined cookie sheet. In just a short amount of time, we had a piping-hot dessert ready to be shared with my wife and our younger daughter Ava. Be sure to serve it with a little whipped cream on the side. I’m positive that you can go in all kinds of fun and crazy directions with this recipe. Keep it fun, let the kids get involved, and I guarantee that it will make for a tasty and memorable evening for you and your family!
Nutella Stromboli Ingredients ➜ 1 frozen pastry sheet, thawed
(Pepperidge Farm Puff Pastry) ➜ cup Nutella spread ➜ cup sliced strawberries ➜ cup sliced bananas
➜ ➜ ➜ ➜
1 egg 1 tablespoon water Cinnamon sugar Whipped cream
Directions Pre-heat oven to 400 degrees. On a parchment paper-lined cookie sheet, place thawed but still cool pastry sheet in the center. Spread Nutella evenly over the pastry, leaving a one-inch margin on all sides. Place sliced fruit over the Nutella in a single layer. Carefully roll the pastry sheet jelly roll style. Beat egg with water for an egg wash. With a pastry brush, paint the top of the roll with the egg mixture. Sprinkle cinnamon sugar on top. Bake for 15 minutes in the pre-heated oven. To serve, slice and top with whipped cream.
| rowhome magazine