Preheat oven to 350 degrees.
In separate bowls, warm Nutella and mascarpone in microwave for 1 minute each or until softened.
Lay the 2 unbuttered sheets of phyllo dough out, side by side.
Lightly brush each sheet with melted butter.
Place another sheet of dough on each buttered sheet then brush with butter. Repeat this three more times.
You should now have two sets of five buttered sheets each.
Using a rubber spatula, spread a thin layer of mascarpone cheese on the top layer being careful not to tear dough. Lay another sheet on top of the mascarpone, brush with butter and gently spread with the softened Nutella.
Lay one more sheet on top of the Nutella but do not butter.
In a small bowl, whisk egg with 1/4 cup water. Brush the top phyllo sheet with the egg mixture.
Starting with the short side, lightly roll the phyllo into a tube shaped wrap.
Brush the outside of the wrap with the egg mixture, then with some melted butter and finally sprinkle with granular sugar.
Place the rolls on a non-stick baking sheet and bake for 15 minutes or until golden brown.
While the phyllo rolls are cooking, slice the strawberries in half.
Remove phyllo wraps when done. Let cool for 3 minutes then cut into 1 inch slices. Serve with a dusting of powdered sugar and fresh strawberries. Garnish with mint.
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