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File 131379851198.jpg - (37.55KB , 460x558 , w3f2A[1].jpg )
5387 No. 5387
I posted this a while back on /baw/'s sym to ask comrade if she knew how to make them and give a little explanation. But they didn't turn out all that great...

Does anybody know how to make these?
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>> No. 5388
File 131379855083.jpg - (690.26KB , 590x8651 , BSCut[1].jpg )
5388
Here's someone's attempt, but it didn't really work out...
>> No. 5389
File 13138038392.jpg - (69.15KB , 270x430 , 098879375611.jpg )
5389
>>5388
>mfw yfw

It could've been worse.
>> No. 5390
yeah so in my experience baking marshmallows inside of things is generally a p awful idea
Especially that many marshmallows. I refuse to believe that they put 8 mini marshmallows in each pastry.
You'd probably be better off using marshmallow fluff if you insist on using marshmallow anything in them, but uh
>obtain puff pastry dough
>keep it cold, not-cold puff pastry dough is a terrible thing to work with
>preheat oven to 400 degrees F give or take
>cut puff pastry into squares
>put a small amount of nutella in the middle, keeping it well away from the edges
>top with a smaller amount of marshmallow fluff, or not
>brush eggwash(1 beaten egg + splash of milk/water) onto two connected edges of the square
>fold diagonally, crimp with fork
>brush top with eggwash
>bake for like 15-20 minutes depending, just keep an eye on them

THAT IS WHAT I WOULD ASSUME but I am a scrub idk.
>> No. 5391
File 131383130377.jpg - (216.84KB , 504x1964 , U6dop[1].jpg )
5391
Now this one showed up.

>>5390
I guess I'll give it a try. My main problem was that last time the Nutella became all dry and crusty.
>> No. 5407
Are you sure those weren't fried instead of baked? That seems like the american solution to making the outside of something very crispy very quickly without letting them explode everywhere.
>> No. 5408
>>5407
I don't think so. If you look at the pictures, they look like croissant texture.
>> No. 5414
File 131527754669.jpg - (143.26KB , 1280x960 , DELICIOUS.jpg )
5414
Made a tray or so of these tonight, they came out well, however a few of them popped open in the oven despite being crimped and sealed to hell and back. Any idea what I might have done wrong?

Also dear god the lighting in this entire house is godawful.
>> No. 5415
>>5414
could be too much filling? also with the storebought puff pastry tends to do whatever the fuck it wants, maybe stick a fork throughout a few times (don't poke holes just kinda deflate), along with the egg wash sealing and whatnot.

oh god this looks exactly like the thing I should not make but I want to soooo baadly what if I used... homemade nutella?
>> No. 5416
>>5415
>what if I used... homemade nutella?
do it.


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