Travis Jones’s “Nutellasagna” is Joanne Trattoria’s most popular dessert. The recipe leaves you with layers of crisp puff pastry, creamy mascarpone, and warm Nutella.
Adapted from ‘Joanne Trattoria Cookbook: Classic Recipes and Scenes from an Italian-American Restaurant’ by Joe Germanotta.
- 16 ounces mascarpone cheese
- 7 sheets of puff pastry
- 8 egg yolks, separated into 2 bowls
- 24 ounces Nutella
- 1 cup confectioner’s sugar
- 3 tablespoons water
Preheat oven to 425 degrees F.
Line a sheet pan with a piece of parchment paper.
In a separate bowl mix 3 egg yolks and water to make egg wash for puff pastry and set aside. (3 yolks to 3 tablespoons water.)
In an electric mixer with paddle attachment, mix together the mascarpone cheese, the other 5 egg yolks, and confectioner’s sugar until combined and thickened. Set aside.
Brush the outside edges of the puff pastry with the egg wash, being careful not to put too much.
Take a scoop of Nutella and spread it on the puff pastry evenly, being careful not to get any along the egg-washed edges.
Carefully place another piece of puff pastry on top, lining up the edges. On this layer you will do the same and brush egg wash around the edges of the puff pastry.
Then take a scoop of mascarpone mixture and spread evenly, careful not to get it on the egg-washed edges.
Repeat, alternating between egg-washed layers, mascarpone, and Nutella, until the topmost layer is just the puff pastry.
Press down the edges to make sure it’s sealed all the way around and that there is no leaking mascarpone. Brush the top with egg wash and place in the oven for 25–35 minutes until the pastry has puffed up and turned golden brown.
Serve hot and dust with powdered sugar.