Peanut Butter Nutella Phyllo Pockets
Serves: 8 pockets or triangles
  • Phyllo Dough (6 sheets for pockets and 4 sheets for triangles)
  • 6 tablespoons butter, melted
  • 8 teaspoons Nutella
  • 4 teaspoons peanut butter
  • 32 mini marshmallows
  1. Preheat oven to 400 degrees.
  2. When working with the phyllo keep plastic wrap over the dough, covered with a damp towel until ready to work, do not leave the dough out longer than a few minutes or it will dry out.
For triangles:
  1. Cut sheets into four even strips vertically. Place three strips on top of each other and brush with melted butter.
  2. Place one teaspoon of Nutella, half a teaspoons of peanut butter and four mini marshmallows at the bottom of the sheet.
  3. Fold corner over diagonally into a triangle. Keep folding until completely wrapped and there is one neat triangle. Brush with butter and sprinkle with granulated sugar.
For Squares:
  1. Cut sheets into six even strips vertically. Place two strips of phyllo on top of each other. Do the same for two more strips. Place the two stacked strips in a plus sign so that the middle of both strips overlap. Brush with melted butter.
  2. Place one teaspoon of Nutella and ½ teaspoon of peanut butter in the middle, along with four marshmallows. Fold sides on top of filling overlapping, brushing with butter as needed to keep the dough from breaking. Once all sides are completely overlapped, fold the remaining dough under the square.
  3. Brush with melted butter and sprinkle with granulated sugar.
  4. Place on greased baking sheet, and baked until golden brown and crispy, about ten minutes.
  5. While the pockets are baking, place ¼ cup Nutella in a small dish, add one teaspoon of milk until desired dipping consistency is reached.
  6. Serve warm pockets with Nutella.
Recipe by Cooking for Keeps at