1 - 2tablespoonsTurbinado sugar or raw sugar for sprinkling
Instructions
Prepare a cookie sheet by lining it with parchment.
Place a piece of parchment, about 15 X 18 inches, on a clean work surface.
Gently unroll the puff pastry onto the prepared work surface.
With a rolling pin, roll the dough out so that it is about 1/2-1 inch longer on all sides so that it is approximately 10 X 12-inches. The rolling pin shouldn't stick to the dough, but if it should place a piece of parchment on top of it and roll it out.
With an offset spatula, spread the Nutella over the entire surface of the dough, leaving about 1/2-inch space on all the edges.
It's easier to spread if you place tablespoons of Nutella in various places. Be gentle when spreading so that the dough doesn't tear.
Do the same with the orange marmalade.
Beginning at one long end of the dough, gently and as tightly as possible roll it up to the center.
Do the same with the other side of the dough, so that you have two rolls meeting together in the center. Gently press the two rolls together.
Wrap in plastic wrap, place onto a cookie sheet and refrigerate for one hour until firm.
Preheat oven to 400 degrees F.
In a small bowl, beat the egg with the one tablespoon of water.
Remove dough from refrigerator.
Using a pastry brush, brush the egg wash onto the top and sides of the rolled dough.
Sprinkle the entire roll with Turbinado sugar.
Using a sharp knife, cut dough into 1/2 inch-thick slices and place on prepared cookie sheet about 1-2 inches apart.
Bake for 7 minutes, rotate the cookie sheet and then bake for another 7-9 minutes or until golden.
Allow to cool completely on the baking sheet.
Notes
If the puff pastry should tear when unrolling, use a dab of water and piece it back together.I used approximately 1/2 cup each of the Nutella and Orange Marmalade. You may use more, you may use less.
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