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Magic Marshmallow Puffs with Cream Filling Recipe

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4.3 from 44 reviews

  • Author: Ava
  • Total Time: 35 minutes
  • Yield: 16 servings

Description

Delight in these Magic Marshmallow Puffs with Cream Filling, a perfectly sweet treat combining flaky crescent roll dough, gooey marshmallows coated in cinnamon sugar, and a luscious hazelnut whipped cream filling topped with a delicate vanilla icing drizzle. These easy-to-make puffs are baked golden and filled with rich cream, ideal for dessert or a special snack.

Ingredients

For the Puffs:

  • 1/4 cup sugar
  • 2 tbsp flour
  • 1 tsp ground cinnamon
  • 16 oz crescent roll dough (2 cans, 8 oz each, 8 count each)
  • 16 marshmallows
  • 1/4 cup butter (melted)

For the Cream Filling:

  • 1/2 cup hazelnut spread
  • 1 cup heavy cream

For the Icing:

  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 2 tsp heavy cream

Instructions

  1. Preheat Oven: Preheat your oven to 375ºF (190ºC) to ensure it reaches the perfect temperature for baking your puffs.
  2. Prepare Muffin Pans: Line 16 muffin pan cups with cupcake liners to hold the puffs during baking and for easy cleanup.
  3. Prepare Dough: Unroll the crescent roll dough and separate into individual triangles to create wrappers for the marshmallows.
  4. Make Cinnamon Sugar: In a small bowl, combine sugar, flour, and ground cinnamon thoroughly to create a coating mixture for the marshmallows.
  5. Coat Marshmallows: Melt the butter in a small bowl. Dip each marshmallow in the melted butter, then roll it in the cinnamon sugar mixture until evenly coated.
  6. Wrap Marshmallows: Place each coated marshmallow on a crescent roll triangle, starting at the tip, and roll tightly to completely cover the marshmallow, pinching seams closed to seal.
  7. Butter Puffs: Dip the bottom of each rolled puff in melted butter, then place them upright in the prepared cupcake liners in the muffin pan.
  8. Bake Puffs: Bake the puffs for 12 to 14 minutes until they become light golden brown. Remove from oven and cool slightly in the pan for about 2 minutes before transferring to a cooling rack.
  9. Prepare Cream Filling: In a medium bowl, whip the heavy cream to stiff peaks (about 2 minutes). Gently fold in the hazelnut spread until just combined. Transfer the filling to a piping bag fitted with a small pointed tip and refrigerate while you prepare the icing.
  10. Make Icing: In a small bowl, mix powdered sugar, vanilla extract, and heavy cream until smooth and pipeable. Place icing in a piping bag for easy drizzling.
  11. Fill Puffs: Once the puffs are completely cooled to room temperature, pipe the hazelnut cream filling into each puff from the bottom, filling them generously, then place them back on the cooling rack.
  12. Drizzle Icing: Use the piping bag to drizzle the prepared vanilla icing over the top of each puff. Return the puffs to the cupcake liners for neat storage and let the icing set before serving or storing.

Notes

  • Ensure marshmallows are completely covered with dough to prevent leaking during baking.
  • Use fresh crescent roll dough for the best flaky texture.
  • Let the puffs cool completely before filling to avoid melting the cream filling.
  • Store filled puffs in the refrigerator and consume within 2 days for optimal freshness.
  • For a different flavor, swap hazelnut spread with peanut butter or chocolate spread.
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/magic-marshmallow-puffs-with-cream-filling-recipe/