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Monday, January 18, 2010

Some more S'mores in Puffy Pastry

 
In my house, there is always a box of puff pastry sitting in the freezer.  So many of the recipes in the cooking show's that mom produced use it so often that she always has it on hand.  Even if you are not a cook, making something with puff pastry makes you look like one. 
We make everything with it, from savory to late night snacks like Katie Lee Joel's Caprese Flat Pie (check out mom's pilot with her here) or my personal favorite puff pastry dessert,  Martha Stewarts Apple-Cinnamon Strudel which is so quick and easy to make!  Even my sister keeps a box in her freezer at college for when she makes Paula Deen's Brie En Croute
 
 There are a few different types out there that I know of, Pepperidge Farm which is available at most supermarkets, is easy to work with and isn't too costly--but there isn't any real butter in it.




  
Trader Joes has an all butter puff pastry that is about $5.00 and really good. 



And the award winning Dufour Puff Pastry which is the easiest to work with and most delicious, but also, the most expensive at over $10 for a large sheet. 

(Mom saves this one for "company" so I am not allowed to use it) 


When Pepperidge Farm advertised  a contest using it's Puff Pastry in a recipe, I decided to take on the challenge and make a dessert with ingredients we had in the house--so here we go...

Defrost 1 sheet of Pepperidge Farm Puff Pastry 


Once defrosted unfold and roll out on a lightly floured surface until about 1/10 of an inch thick






 Using a pizza cutter, cut into four equal strips.  Then cut the four strips in half length-wise so you are left with 8 rectangles. (TIP: Use 2 graham crackers to measure the size before cutting.  Leave ½ inch around each cookie.) 

 
Place a graham cracker square on one side of each rectangle.


Break the chocolate bar into 8 equal pieces.  Place a piece on top of each graham cracker. 



Melt 4 tablespoons of butter in microwave in a small bowl or cup.  


In a separate teacup place ½ cup of sugar and 1 teaspoon of cinnamon. Six marshmallows at a time, place into melted butter 


    and then toss into the sugar/cinnamon mixture.


Once fully coating place 6 marshmallows on top of chocolate and graham cracker.  Repeat with the all of the marshmallows.







Drizzle about 1/2 teaspoon of the melted butter on top of the marshmallows and the top half of the pastry dough--sprinkle with some of the remaining sugar/cinnamon




 Here comes the messy part...to close: paint a little of the leftover butter on the edge and lift the side without chocolate/Marshmallow mixture on it over stretching as necessary.  To seal: Use a fork and press around the edges.






  Mix one egg with 1 tablespoon of water.  Brush on top to give a golden brown finish and sprinkle with some course decorating sugar (like the kind you you might use on cookies)




 Place on a greased cookie sheet and cook for 18-20 minutes at 350 degrees.


Transfer to cooling rack and dust with powdered sugar



These smores should be served warm (but not too hot, you don't want to burn your tongue...whoops I just couldn't wait!)


Look how delicious they are...


Here's a double take!  


TeenTip:  If you aren't going to eat them all at one sitting, you can wrap each in foil, store in fridge for 3 days and re-heat them on a low temp like 275 for a few minutes until warm, and serve.


They are also yummy with ice cream!


With love & cupcakes,
CookTeen





The Recipe: S'mores in Puff Pastry

Ingredients:
1 sheet Pepperidge Farm Puff Pastry
4 Tablespoons sweet butter (melted)
8 Whole-Wheat Graham Cracker Squares
48 mini marshmallows
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1 Milk Chocolate Cadbury Bar
1 egg






Directions:

  1. Defrost one Pepperidge Farm Puff Pastry Sheet.  Once defrosted unfold and roll out on a lightly floured surface until about 1/10 of an inch thick.  Using a pizza cutter, cut into four equal strips.  Then cut the four strips in half length-wise so you are left with 8 rectangles. (TIP: Use graham crackers to measure the size before cutting.  Leave ½ inch around each cookie.)
  2. Place a graham cracker square on one side of each rectangle.  Melt 4 tablespoons of butter in microwave in a small bowl or cup.  In a separate teacup place ½ cup of sugar and 1 teaspoon of cinnamon. 
  3. Break the chocolate bar into 8 equal pieces.  Place a piece on top of each graham cracker.
  4. Six marshmallows at a time, place into melted butter then into the sugar/cinnamon mixture.  Once fully coating place 6 marshmallows on top of chocolate and graham cracker.  Repeat with the all of the marshmallows.
  5. Drizzle some of the remaining butter over the marshmallows and on the top half of the puff pastry--sprinkle      top half with some cinnamon sugar. 
  6. To close: paint a little of the leftover butter on the edge and lift the side without chocolate/Marshmallow mixture on it over stretching as necessary.  
  7. To seal: Use a fork and press around the edges.
  8. Mix one egg with 1 tablespoon of water.  Brush on top to give a golden brown finish. Sprinkle with course sanding sugar.
  9. Place on a greased cookie sheet and cook for 18-20 minutes at 350 degrees.
  10. Dust with powdered sugar before serving.  Best served when warm. 
  11. To warm: heat in a 250 degree oven for 10-15 minutes

3 comments:

  1. Very creative. Love this dessert!

    ReplyDelete
  2. Oh my goodness that is such a wonderful dessert idea! I can't believe you came up with that yourself. It looks soooo good!

    ReplyDelete
  3. Gourmet Poptarts--Please send to London ASAP

    ReplyDelete

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