Today I found myself drooling over Peanut Butter Smore’s Turnovers over at The Recipe Girl. So of course, they had to be made! Puff pastry is a really simple ingredient that makes anything look fancy and taste awesome. I have used them before for apple turnovers! This is a more grown up version of the typical s’more ;-).
Simple S’More’s Turnovers
- 1 box Puff Pastry (2 sheets), thawed
- 3 whole graham crackers, gently broken into fourths
- 9 small milk chocolate bars (I used Hershey’s)
- 1/2 cup creamy peanut butter
- small bowl of water
- 1 egg whisked with 1 Tbsp. water (to make egg wash)
- 1/2 cup jarred Marshmallow Fluff
How to do it:
1. Preheat oven to 400°F. Line baking sheet with parchment paper or spray with nonstick spray.
2. Lay Puff Pastry on cutting board. Working with one sheet of Puff Pastry at a time, cut on three folds, creating 3 rectangles (about 3″ x 10″ each). Cut each 3 x 10 rectangle in half. You’ll have 6 pieces to work with for each sheet of Puff Pastry.
3. Assemble turnovers: Spread a semi-thick layer of peanut butter on graham cracker, top with chocolate bar piece. Place on half of the puff pastry dough.
4. Working with one turnover at a time, wet edges of Puff Pastry and fold (over) in half to meet opposite edges. Gently push edges together to stick; use fork to seal edges together and create ridged pattern. Repeat with each turnover until all are sealed up. Gently move sealed turnovers to baking sheet with a small spatula.
5. Brush turnovers lightly with egg wash, then use a sharp knife to cut two small slits into the top of each turnover.
6. Bake 15 minutes, or until turnovers are puffed and golden. Remove from oven. Let cool for 5 minutes. Scoop marshmallow creme into a zip baggie (don’t zip). Microwave for 8 seconds to soften. Zip bag and snip a small piece off of the corner of the bag. Drizzle marshmallow onto the top of each turnover. Serve immediately.
This recipe is via Recipe Girl.