S’Mores Pockets – a delicious recipe with Pastry, Milk, Marshmallows, Heavy Cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400u00b0F. Line a baking sheet with parchment paper or spray with cooking spray.
2
On a clean surface (I just did it all on the baking sheet), cut puff pastry into four 4 x 4-inch squares and then cut each square into 2 rectangles. Repeat with second pastry sheet. You will have a total of 8 rectangles per pastry sheet.
3
Sprinkle chocolate chips 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.
4
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).
5
If desired, garnish with some melted chocolate and graham cracker crumbs.
142
kcal
Calories
9
g
Fat
13
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 2 Frozen Puff Pastry Sheets, Thawed (I Used Pepperidge Farm), 1/2 cups Milk Or Semisweet Chocolate Chips, 16 Marshmallows, 2 Tablespoons Heavy Cream.
Yes, S’Mores Pockets falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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