Magic Marshmallow Puffs with Cream Filling
Try this fun and easy recipe kids adore! Bake crescent rolls stuffed with cinnamon-sugared marshmallows that melt into a hollow puff, perfect for filling with chocolate-hazelnut cream and topped with vanilla icing.
Servings 16
Equipment
- 2 cupcake pans (16 total cups needed)
Ingredients
Puffs
Filling
- ½ cup hazelnut spread
- 1 cup heavy cream
Icing
- ½ cup powdered sugar
- ½ teaspoon vanilla
- 2 teaspoon heavy cream
Instructions
- Preheat oven to 375ºF degrees.
- Prepare muffin pans with 16 liners.
- Prep dough. Unroll crescent rolls and separate triangles.
- Make cinnamon sugar. In a small bowl mix sugar, flour, and cinnamon.
- Coat marshmallows. Melt butter in a small bowl. Dip marshmallow in butter and then roll in cinnamon sugar mixture.
- Roll marshmallows up in dough. Starting at the tip of the crescent roll, roll marshmallow up inside the triangle and make sure it's completely covered with the roll by pinching close any open edges.
- Butter puffs and add to pan. Dip the bottom of each crescent puff in butter then place into a cupcake liner.
- Bake. Bake puffs for 12-14 minutes or until light golden brown. Remove from oven and allow to cool slightly in the pan for about 2 minutes then move puffs to a cooling rack.
- Prepare cream filling. In a medium bowl, add whipping cream and beat until stiff, about 2 minutes. Add hazelnut spread and beat just until mixed in. Spoon cream filling into a large piping bag with a small pointed tip to fill the puffs with. Place filling in the fridge while you prepare the icing.
- Make icing. In a small bowl, mix powdered sugar, vanilla and cream until icing is formed. Add icing to a piping bag
- Add filling. Once puffs have completely cooled to room temperature, fill each puff from the bottom with as much cream as will fit and return to cooling rack.
- Add icing. Using a piping bag, drizzle icing over the top of each puff and return to the cupcake liner for clean storage. Allow icing to harden, then store or enjoy these fresh-baked!
Video
Notes
- To thin icing, drizzle in a little extra heavy cream.
- Use a knife to cut a clean slit in the bottom for the filling.
- Feel free to add sprinkles to the icing while it's still wet. This can add a festive touch for holidays or special occasions.
