Cookie Butter & Marshmallow Fluff Pie Crust Crescents

Sometimes I have something very specific in mind when I go to the kitchen. Other times I scan the cabinets and fridge and see what I can come up with on the fly. These? You can bet these are of the latter variety. The jar of crunchy cookie butter was first to catch my eye. Then I spotted the marshmallow fluff. Both of these ingredients can be a bit tricky to pair with other flavors, maybe that’s part of the reason they pair so well together. 

The final component of these easy, peasy mouth watering delicacies may look like crescent rolls, but you know what they say: Looks can be deceiving. And yes, I did call these delicacies. We’re being fancy today. Cookie butter calls for fanciness.

As I was saying, the final component is actually pie crust. (!!!!) Flaky, tender, store-bought pie crust. Whoops! Did I just confess to my store-bought crust? And I was supposed to be fancy today…so much for that.

Store-bought or not, I love me some pie crust. When it’s rolled up like this, the crust forms thick layers of flakiness that are truly drool worthy. One bite in and you’ll know what I’m talking about, because one bite in means you have the perfect ratio of pie crust, marshmallow fluff and crunchy cookie butter in your mouth. What more could you need?

Cookie Butter & Marshmallow Fluff Pie Crust Crescents 

Makes 8 servings
Pie crust dough – I used one store-bought crust
1/2 cup crunchy cookie butter
1/2 cup marshmallow fluff
1. Preheat oven to 350 degrees. Spray cookie sheet with nonstick spray and set aside.
2. Roll out the pie crust and slice into long, thin triangles. Drop one tablespoon each of cookie butter and marshmallow fluff onto the widest part of the pie crust triangles. Use a knife or the back of a spoon to spread the cookie butter and fluff down the length of the triangles (doesn’t have to be perfect). Loosely roll triangles from the wide end up towards the tip. 
3. Once all are assembled, place evenly apart on cookie sheet and bake 8-10 minutes, or until tops are lightly browned. Remove from oven and let cool about 10 minutes before serving. 

Nutella Marshmallow Croissants with a White Chocolate Glaze

I hope you’re in the mood for something sweet this morning. I made these Nutella Marshmallow Croissants for dessert last night, but realized they would be great with a hot cup of coffee in the morning too. That seems to happen to me a lot- make something for one purpose, but find it fits just as well for another. Then again, that really can be said for almost any foods. Even pizza for breakfast or, my favorite, pancakes for dinner. Do you like pizza for breakfast? Some people love it, but I know Greg thinks it’s just crazy. I’m kind of indifferent on the subject. I love a bowl of cereal or oatmeal for breakfast, but am not completely opposed to a cold slice of pizza either. Although, it’s been years and years since I have done such a thing.
A pastry like this blows pizza for breakfast out of the water. The croissants are soft and chewy. The Nutella is chocolatey and melty. The marshmallows are…well, I don’t actually know what the marshmallows are, but they are definitely necessary. 

And then there’s the simple white chocolate glaze for a touch of added sweetness. 

I don’t know about you, but the weather here has taken us back to fall! Yesterday felt like October. I almost pulled out my furry boots again and wore three layers of tops on my evening bike ride with Greg. I’m a wimp, I know. I’m sure it will be hot again before I know it, but for now I’m enjoying a comforting breakfast like this in the cool weather. 

And I can’t think of a better way to start this Tuesday. 
Nutella Marshmallow Croissants with a White Chocolate Glaze
Makes 8 servings
For the croissants-
1 roll Pillsbury croissants
1/2 cup Nutella, divided
1/2 cup mini marshmallows
For the glaze-
1/3 cup white chocolate chips
2 tablespoons almond milk
1-2 tablespoons powdered sugar
1. Preheat oven to 375 degrees. Spray cookie sheet with non-stick spray. Roll out croissants onto cookie sheet. 
2. Spread about 1 tablespoon of Nutella onto each croissant triangle. Add about 6-8 marshmallows. Roll up croissant from wide end to narrow end. 
3. Bake for 10-12 minutes. Remove from oven and allow to cool.
4. Meanwhile, prepare glaze by melting white chocolate chips in a small, microwave-safe bowl for 15 second increments until completely melted. Stir throughly between each increment. Add milk and powdered sugar. Stir until completely combined and glaze is runny.
5. Scoop glaze with spoon and drizzle over each croissant.