There are some things in this world that make life extra special. Puff pastry is one of those things. I love foods that can be done a million and one different ways (like this ice cream) and puff pastry is another one of the foods to come on that list. It’s so versatile.
I have yet to actually experiment with all of these supposed million ways, (in fact, I’m rather embarrassed to say that one of the only things I think I had ever made with puff pastry have been these Nutella twists – extremely delicious) but I just know there are so many possibilities out there. I bet you know it too, what are some tasty and exciting things that you have done with puff pastry?
I would love to try actually making it some day, (using this recipe from Mon Petit Four) but today for the sake of convenience, I’m using store bought.
These pockets are extremely tasty, fun, and would be absolutely perfect for parties. (See, I’ve already got them on a tier for you!) They’re small (a little messy) and great finger desserts. While they may be on the small side, they have a lot of chocolate marshmallow goodness packed inside!
The lowdown: These S’mores Pockets are super easy and quick to put together. Chocolate chips and marshmallows enveloped inside puff pastry makes for a wonderfully melty, messy, snack!
2 frozen puff pastry sheets, thawed (I used Pepperidge Farm)
milk or semisweet chocolate chips
graham cracker crumbs
Preheat oven to 400° f. Line a baking sheet with parchment paper or spray with cooking spray.
On a clean surface (I just did it all on the baking sheet) cut puff pastry into four 4" x 4" squares and then cut each square into two rectangles. Repeat with second pastry sheet. You will have a total of 8 rectangles per pastry sheet.
Sprinkle some chocolate chips (don't go overboard) onto one end of each rectangle. Place one marshmallow (one per rectangle) on top of chocolate chips.
Fold opposite end over and seal edges with a fork or by pinching with your fingers.
Brush the tops of the pockets with a little heavy cream and bake for 7 minutes or until golden brown.
Remove from oven and place baking sheet on wire rack to cool (not completely as these are best eaten warm).
To garnish, drizzle with melted chocolate and a sprinkle of graham cracker crumbs on top.