Description
Nutella Banana Mummy Rolls wrap flaky dough strips around Nutella and banana batons for a spooky, gooey Halloween treat. Golden bandages, melted hazelnut spread, soft banana, and candy eyes make these rolls the star of any fall party.
Ingredients
1 can crescent dough (8 ct) or 1 sheet puff pastry, thawed
2 medium firm-ripe bananas, cut into 8 short batons
1/2 cup Nutella, slightly warmed
1 egg beaten with 1 tsp water (for egg wash)
16 candy eyes
Optional glaze: 2 tbsp powdered sugar + 1 tsp milk (for eye glue)
Instructions
1. Preheat oven to 375°F. Line a baking sheet with parchment and chill the pan.
2. Unroll crescent dough (pinch seams) or roll puff pastry to 1/8 inch thick; cut into 1/4–1/3 inch strips.
3. Spread a thin layer of Nutella on a dough base; place a banana baton on top; dab a little more Nutella.
4. Crisscross strips over banana to mimic mummy bandages, leaving a gap for eyes.
5. Brush lightly with egg wash; place mummies on chilled sheet with space between.
6. Bake 12–16 minutes until puffed and golden, rotating once for even color.
7. Cool 3–5 minutes, then press candy eyes into the gap using Nutella or glaze as glue.
8. Serve warm while pastry is crisp and filling is gooey.
Notes
Use firm-ripe bananas for clean batons and less seepage.
Warm Nutella so it spreads thin without tearing dough.
Chill wrapped mummies 10 minutes before baking to sharpen bandage lines.
For puff pastry, keep dough cold for maximum flake.
Pinch crescent seams well and don’t overfill.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 210
- Sugar: 10 g
- Sodium: 170 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 25 mg