As it was World Nutella Day on Friday, this gave me the perfect excuse to try out a new baking recipe.

These turnovers taste like a perfect chocolate digestive biscuit, plus quick and easy to make!

This recipe makes 6 large turnovers.

Ingredients

Ready Rolled Puff Pastry (Jus Roll, 320g)

1 Jar of Nutella

1 Jar of Lotus Crunchy Biscuit Spread

1 bag of Mini Marshmallows (Cake Angels Pink & White, 170g)

Unsalted butter to grease baking tin

100ml of water

Method

Preheat the oven to 180c. On a clean surface, roll out your puff pastry and cut into 6 squares (I used a pizza slicer). Add an even tablespoon of nutella, biscuit spread in the centre of each square and place around 8 marshmallows on top. Using the water light brush two sides of the square and fold into a triangle. Repeat this to each of the turnovers. Once you have created your triangle shape, use a fork to press down on each side. This makes sure that each turnover is sealed, so when you bake them none of the ingredients spill out. Once you have sealed each turnover, light brush the top with water. Grease a large baking tin and cover with greaseproof paper. Place each of the turnovers onto the baking tin, make sure there is enough space. They will get bigger as they bake! Place on the top shelf of the oven and turn the heat up to 200c. Bake for 10 minutes (or until the pastry is golden) Leave to cool and sprinkle icing sugar.

Make a cup of tea and enjoy your S’more turnover! I drizzled some strawberry sauce to serve.

Don’t worry if you have any leftover ingredients, it’s Pancake Day on Tuesday!

Enjoy 🙂

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