May 23, 2010

Turn Over S'mores.

oh hello there, beauts.
There are a number of ways people de-stress. Some people go for a run, others take a nap.
I bake. And eat. And bake s'mores.

It didn't take much to set aside my reading on the PER and SOF to give my full-hearted attention to the glorious creation that is puff pastry. Honestly, I haven't tried anything puff-pastried that I disliked. Then again, there are very little things I don't really like to eat, pancakes being one of them. (I know; bizarro).

Anyway, here is a traditional recipe with a creative twist that will put a smile on most everyone's faces. Thanks Recipe Girl!

1 box Puff Pastry (2 sheets, thawed)
3 whole graham crackers, gently broken into fourths
9 small milk chocolate bars (I used Hershey’s .49 oz. bars and Dark Chocolate bar)
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 Creme (or Fluff)

  1.  Preheat oven to 400°F. Line baking sheet with parchment paper or spray with non-stick spray.
  2. Take on puff pastry sheet and cut on three folds, creating three rectangles (~ 3″ x 10″ each). Then cut those rectangles in half so you have six smaller rectangles. Same with the other puff pastry sheet.
  3. To assemble the turnovers, lay a graham cracked on each puff pastry piece, and top it with a chocolate piece that matches the length of the graham cracker. Scoop a scant 1 tbsp. of peanut butter on top of each chocolate bar.
  4. Working with one turnover at a time, wet edges of puff pastry with egg wash 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. (This step was very reminiscent of my homemade dumpling days). Repeat with each turnover until all are sealed up.
  5. Gently move sealed turnovers to baking sheet. Brush each turnover lightly with egg wash (gives it that beautiful sheen later), then use a sharp knife to cut two small slits on top of each turnover. 
  6. Bake for ~15 minutes or until turnovers are puffed and golden. Remove from oven and let cool for ~5 minutes.
  7. Scoop marshmallow fluff into a Ziploc bag (don't zip) and microwave for ~8 seconds to soften. Now, zip the bag and snip a small piece off the corner of the bag. Drizzle melted marshmallow on top of each turnover. Serve immediately.

yield: 12
type: Dessert
difficulty: Easy
cost: $

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