Strawberries & Nutella on Brioche-Style Rolls

Strawberry sauce over Nutella on toasted brioche-style rolls.


Strawberry Sauce
  • ½ C. Apple Juice 
  • 2 Tbsp. Fresh Lemon Zest 
  • ¼ C. Fresh Lemon Juice 
  • 2 C. Fresh strawberries, quartered
  • 6 Canyon Bakehouse Brioche-Style Sweet Rolls, halved and toasted 
  • 1 ½ C. Nutella 
  • Strawberry Compote (see above) 
  • Fresh Strawberries, hulled and sliced 
  • Powdered Sugar, for sprinkling


  1. In a small saucepan, combine the spiced apple juice, lemon juice and zest. Bring to a low boil over medium heat.
  2. Add the berries and return to a boil. Reduce the heat and simmer for 10-15 minutes, until thickened.
  3. Turn off the heat and allow the mixture to cool for 30 minutes. Once cool, puree with an immersion blender.
  4. Spread each halved and toasted Brioche-Style Roll with 2 Tbsp. of Nutella, add sliced fresh strawberries and finish with a spoonful of strawberry sauce.

Difficulty: Easy

Prep: 5 min

Cook: 45 min

Servings: 6