Toasted Marshmallow Napoleons Recipe
Nancy Piran | The Bitter Side of SweetToasted Marshmallow Napoleons are fully of marshmallow creaminess. The puff pastry adds an amazing texture!
You guys, I am so obsessed with toasted marshmallows right now! Definitely an odd time to be obsessed considering it is the beginning of winter, but either way I am.
When I was growing up we would always head out to our lake house during the summer months. I loved going there because we would get in our canoe with my sisters and would be on the water for hours and hours.
At the end of the night we would start a campfire and roast marshmallows on hangers. Yep, that is how my family did it, on metal hangers.
My mom is the type who likes her marshmallows burnt. If one of us toasted ours too long, she would snatch it up quickly and eat it.
Personally, I like mine somewhere on the medium range of being toasted. It would have to be brown on the outside but melted on the inside.
That was complete perfection for me!
It got me to wonder, how do you like yours? I know a lot of people will vary about how they like to eat a marshmallow and I will tell you know my hubby doesn’t care for them at all!
He is definitely in the minority in the house!
Today's Toasted Marshmallow Napoleons are pretty simple. The baking process is only 15 minutes, which is not too bad for a dessert.
While you bake them, you can prepare the filling, so by time they are cooled and cut you can fill them and be ready to go!
I got super creative and added marshmallow cream to the top and toasted it a little, but that is definitely optional.
You will get plenty of the flavor from the whipped cream itself! Right now my other favorite toasted marshmallow recipes are Toasted Marshmallow Thumbprint Cookies and Toasted Marshmallow Muddy Buddies.
Both are easy to make and equally good. ENJOY!
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Toasted Marshmallow Napoleons Recipe
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Ingredients
- 1 sheet Puff Pastry, Thawed
- 1 cup Heavy Whipping Cream
- 1/2 cup Toasted Marshmallow Hot Cocoa Mix
- Marshmallow Cream, Optional
Directions
- Preheat oven to 400°F. Line 2 cookie sheets with parchment paper. Set aside.
- Unfold pastry sheet and cut into 3 strips on folded line. Cut each strip into 4 rectangles.
- Place 6 rectangles onto baking sheet.
- Bake for 15 minutes or until pastries are golden brown.
- Place mixing bowl and whisk in freezer for 15 minutes.
- Add heavy whipping cream into mixing bowl and beat for 2 minutes.
- Add hot chocolate mix and continue to beat until stiff peaks.
- When pastries are cooked and cooled, split each pastry into 2 layers, making 24 in all.
- Pipe cream on the bottom of each, then place on the top layer.
- (Optional) spread marshmallow cream on the top of each. Serve and ENJOY!
Notes
- To thaw puff pastry leave on counter for 40 minutes.
Recommended
- Published:
- Modified:
- Author:
- Nancy Piran
- Cooking Method:
- Baking
- Cuisine:
- Marshmallows
- Category:
- Puff Pastry
- Tags:
- Puff Pastry, Desserts, Baking, Baked, Chocolate, Marshmallows, Party Food, Family Meals and Snacks
- Related Recipes:
- Puff Pastry Recipes, Dessert Recipes, Baking Recipes, Baked Recipes, Chocolate Recipes, Marshmallow Recipes, Party Food Recipes, Family Meals and Snack Recipes
- Recipe Yields:
- 12 servings
- Prep Time:
- Cook Time:
- Total Time:
- Related Post:
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Published:
Author: Nancy Piran
Recipe Yields: 12 servings
Prep Time: 60 minutes
Cook Time: 15 minutes
Total Time: 75 minutes
Nutrition Facts
Amount Per Serving
