Ingredients 2 tubes (8 ounces each) refrigerated crescent rolls1/4 cup sugar1 teaspoon ground cinnamon16 large marshmallows1/4 cup butter, meltedGLAZE:1/2 cup confectioners' sugar1/2 teaspoon vanilla extract2 to 3 teaspoons milk1/4 cup chopped nuts View Recipe Directions Separate crescent dough into 16 triangles; set aside. In a shallow bowl, combine sugar and cinnamon. Roll marshmallows in butter, then in cinnamon-sugar. Place marshmallows at wide end of crescents. Fold corners over marshmallow. Roll up each triangle, beginning at the wide end. Pinch seams to seal. Dip bottom of dough in butter. Place butter, side down, in ungreased muffin cups. Place muffin pans on baking sheets. Bake at 375° for 10-15 minutes or until golden brown. Immediately remove from pans to wire racks. For glaze, combine confectioners' sugar and vanilla. Stir in enough milk to achieve desired consistency. Drizzle over puffs. Sprinkle with nuts. Serve warm. Nutrition Facts 1 each: 143 calories, 7g fat (3g saturated fat), 8mg cholesterol, 144mg sodium, 19g carbohydrate (12g sugars, 0 fiber), 2g protein. Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
Bakery style Puff pastry is so easy to make at home that you will never buy greasy bakery puffs. my daughter, Nidhi loves puffs and I have been asking amma to teach me how to make and somehow things did not work out when I last visited her
You’ll love having a jar of this Homemade Marshmallow Sauce in your cupboard. It’s a little thinner and more pourable than marshmallow fluff, but I think if you cut the water down a bit you’d have a dead ringer on your hands