Nutella Rolls Recipe

Prep

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. Thaw puff pastry according to package instructions so it's pliable but still cold.

Roll & Spread

On a lightly floured surface or on the parchment, unfold one puff pastry sheet and gently roll it into a roughly 10x12 inch rectangle to even thickness. Using an offset spatula or knife, spread about 1/2 cup of Nutella evenly over the sheet, leaving a 1/2-inch border along the far long edge. Sprinkle half of the mini marshmallows evenly over the Nutella.

Roll Up & Seal

Starting from the long edge nearest you, gently but firmly roll the pastry into a tight log, sealing the far edge by pressing lightly. Repeat with the second sheet and remaining Nutella and mini marshmallows. You should have two logs.

Slice & Arrange

Brush each log lightly with melted butter. Using a sharp serrated knife, slice each log into 8 equal pieces (about 1 inch thick) to make 16 rolls total. Place the rolls cut-side up on the prepared baking sheet, spacing them 1 inch apart to allow expansion.

Egg Wash & Sugar

Brush the tops lightly with beaten egg and sprinkle the granulated sugar over the egg-washed surfaces. This encourages a glossy, caramelized finish.

Bake

Bake in the preheated oven for 15–20 minutes, rotating the pan halfway through, until the pastry is puffed and golden brown and marshmallows are melted and slightly browned. Watch closely so marshmallows don't burn—if they brown too quickly, tent lightly with foil for the remaining time.

Cook Strawberries

While the rolls bake, place the quartered strawberries, 1 tablespoon sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the strawberries release juices and soften, about 4–6 minutes.

Add Prosecco & Reduce

Carefully add the Prosecco (it may foam) and increase heat to medium-high. Bring to a gentle boil and reduce the liquid until slightly syrupy and the strawberries have broken down, about 6–8 minutes.

Thicken

Mix the cornstarch with the cold water to make a slurry. Remove the saucepan from heat and stir the slurry into the hot strawberry-prosecco mixture. Return to low heat and simmer for 30–60 seconds until the sauce slightly thickens. If you prefer a smoother sauce, mash with a fork or use an immersion blender briefly to your desired consistency.

Cool

Remove from heat and let the sauce cool slightly. It will thicken a bit more as it cools. Taste and adjust sweetness if needed with a pinch more sugar.

When the Nutella rolls are done, transfer them to a cooling rack and allow to rest 3–5 minutes. Spoon warm strawberry Prosecco sauce over each roll or serve sauce on the side for dipping.

Dust with powdered sugar if desired and garnish with fresh mint leaves. Serve warm so the Nutella is gooey and marshmallows are soft.