I love Nutella. I think I’ve only come across one… maybe two people in my life that don’t like Nutella. What isn’t to like? It’s spreadable chocolate. Chocolate is good. And to spread it on a sandwich is even better. Don’t give me that look. I’m not talking a ham sandwich. I’m talking a peanut butter and banana AND NUTELLA sandwich. Have you tried it? You need to. There are two ways to perfect this sandwich.
- Toast the bread first. Once toasted, spread peanut butter on one side, and nutella on the other. Stick sliced bananas in the middle. Eat. Enjoy. Devour.
- Make it like a grilled cheese. Just like it sounds. Minus the cheese. Butter one side of the bread, and put peanut butter on the other side. With the second piece of bread, butter one side, and put nutella on the other side. Put both sides into the pan, butter side down. Pick one of the sides and layer some sliced bananas on it. Then put the two pieces of bread together, flip it in the pan a couple of times. Then enjoy. Eat. Devour.
You won’t regret it. You’ll thank me. Maybe I’ll repost this on National Peanut Butter Day. It’s that good.
That wasn’t actually why I wanted to celebrate National Nutella Day with you today. See, I stumbled across a very delicious looking pin on Pinterest. And I thought, not only is it National Nutella Day, but it’s also the month of love with Valentine’s Day right around the corner. And this upcoming recipe is perfect for both. So check this out. From It’s Always Autumn. Raspberry Nutella Puff Pastry Heart. Raspberry. Nutella. Puff Pastry. A Heart.
It’s Valentine’s and National Nutella Day combined into one glorious dish. Naturally, my Nutella-loving self just had to give it a try. With just five ingredients, why would I say no?
From Its Always Autumn
2 frozen puff pastry sheets (1 package has two sheets)
The recipe is very easy to put together. Thaw your puff pastry for about 45 minutes. After it’s thawed, preheat your oven to 400. Cut a heart out of paper (best size paper is 12×12). Roll out your puff pastry dough so it’s a little bigger than the size it came in.
Place the paper heart on the pastry and cut it out.
Repeat with the second piece of puff pastry. Once both hearts are cut, spread Nutella over one of the hearts.
Try not to eat all of the Nutella while you work. It’s also a little bit messy. Sorry not sorry. Place the second heart on top and press them together. Once that is complete, make slices in your puff pastry from the edge almost to the middle. Do this all the way around. Then, twirl them.
Don’t be an idiot like me and forget to egg wash your pastry once it’s all twirled up. Once you’ve egg washed, bake at 400 for about 20 minutes.
Then, spend the next 20 minutes smelling the deliciousness that is Nutella in the oven. Think about how good it’s going to taste. How delicious it is. How much of it you’ll eat (spoiler alert: the whole thing).
While you’re smelling the air and enjoying the scent, put about 1/3 of a cup of raspberry jam into a ziploc bag. Set it aside. You’ll need it when it’s time to drizzle jam over the pastry.
Look at this beauty. It would’ve had a little more brown to it if I had remembered to egg wash it. But I can’t be smart all of the time. It just doesn’t work that way.
Sprinkle some icing sugar over the pastry while it’s still hot. Don’t go overboard like I did. I had to brush some of my icing sugar off of it. I’m a real person, okay? I’m not perfect. I make errors. And my error was too much icing sugar. After the icing sugar, drizzle that jam over the pastry.
Serve while it’s hot. Eat it all. Or almost all of it like I did. Share it with a friend if you’re feeling generous. Or don’t. But thank It’s Always Autumn for this absolutely delicious dessert, and thank them for putting it on Pinterest for me to find.
Let me know if you make it & how it turns out!