Puff Pastry Smores

Let’s talk about a dessert that’s as easy as it is irresistible: Puff Pastry Smores!
Imagine all the gooey goodness of a classic s’more but with flaky, buttery puff pastry instead of plain graham crackers. Fancy? Sure. Effortless? Absolutely. These are perfect for cozy nights, family get-togethers, or when you just want a sweet treat that wows without breaking a sweat.
Grab your stretchy pants, because you’re about to fall in love with this puff pastry twist on a timeless favorite. Let’s get baking!
Why You’ll Love These Puff Pastry S’mores
- Quick and Easy: No campfire? No problem. These come together in under 30 minutes.
- Next-Level Texture: Buttery, flaky layers of puff pastry take s’mores to a whole new level.
- Perfect for Sharing: Great for parties, potlucks, or a sweet snack at home.
- Customizable: Add peanut butter, caramel drizzle, or even white chocolate for a fun twist.
How to Make It
Making Puff Pastry S’mores is super simple, but it’s all about layering the right ingredients. Here’s a quick look at what you’ll be doing:
- Prep the puff pastry: Start by thawing your puff pastry, then cut it into squares or rectangles.
- Layer the magic: Add chocolate and marshmallows to one pastry piece, then cover it with another like a little sandwich.

- Bake to perfection: Let the oven do its thing until the pastry is golden and puffed, and the marshmallows are gooey.
- Finish strong: Top with a drizzle of melted chocolate, sprinkle of crushed graham crackers, or even a dash of sea salt for that sweet-and-savory vibe.
These are perfect warm out of the oven, but let’s be real—they’re even good cold the next morning (not that there will be leftovers).
Make Ahead Method
Want to prep these for a party or busy weeknight? No problem!
- Assemble your Puff Pastry S’mores ahead of time and store them in the fridge (uncooked) for up to 24 hours.
- When ready to bake, just pop them in the oven as directed. You’ll have fresh, warm s’mores in no time.
- You can also bake them in advance, cool completely, and reheat for a few minutes in the oven at 350°F.
Pro Tips
- Keep the puff pastry cold: Work quickly when handling puff pastry. If it gets too warm, it won’t puff properly.
- Use high-quality chocolate: A good-quality chocolate bar (like Ghirardelli or Hershey’s) melts better and tastes richer.
- Don’t overfill: Less is more when it comes to stuffing the pastry. Too much filling and it may ooze out during baking.
- Egg wash is key: Brushing the top layer with a simple egg wash (1 egg beaten with a splash of water) gives it that golden, bakery-perfect finish.
Storage Options
- Room Temperature: Keep leftovers in an airtight container for up to 2 days.
- Refrigerator: Store in the fridge for up to 4 days. Reheat in the oven or air fryer for the best texture.

- Freezer: Assemble them (uncooked) and freeze for up to 1 month. Bake straight from frozen, adding a few extra minutes to the baking time.
Tools For This Recipe
- Baking sheet
- Parchment paper or silicone baking mat
- Pastry brush (for the egg wash)
- Sharp knife or pizza cutter (for cutting the puff pastry)
- Cooling rack
FAQs!
Q: Can I use store-bought puff pastry?
Absolutely! Frozen puff pastry is a lifesaver for recipes like this. Just make sure to thaw it in the fridge before using.
Q: Can I use mini marshmallows instead of large ones?
Yes! Mini marshmallows work great and are easier to distribute evenly.
Q: Can I make these gluten-free?
You can try using a gluten-free puff pastry if available. Just follow the same steps.
Q: What chocolate works best?
Semi-sweet or milk chocolate bars work beautifully, but you can also use dark chocolate for a less sweet option.
Q: How do I keep the marshmallows from oozing out?
Seal the edges of the puff pastry well by pressing them together with a fork. This helps keep the filling inside while baking!
Variations and Substitutions
- Peanut Butter Lovers: Add a thin layer of peanut butter or Nutella inside for an extra indulgent twist.
- Caramel Drizzle: After baking, drizzle caramel sauce on top for a delicious upgrade.
- White Chocolate: Swap out the milk chocolate for white chocolate for a fun flavor change.
- Dairy-Free Option: Use dairy-free chocolate and marshmallows along with vegan puff pastry.

Let’s Wrap It Up!
So, what do you think? Puff Pastry S’mores are a total game-changer, right? Whether you’re making these for a crowd or treating yourself to a little dessert-meets-pastry magic, they’re always a hit.
Did you try this recipe? I’d love to hear how it turned out for you! Share your thoughts (and any fun twists you added) in the comments below. Happy baking! 😊

Puff Pastry S’mores Recipe
Ingredients
- 1 sheet puff pastry thawed
- 1 cup semi-sweet chocolate broken into pieces or chips
- 6 large marshmallows or 1 cup mini marshmallows
- 1 egg for egg wash
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper or a silicone mat.
- Roll out the thawed puff pastry and cut it into 12 equal rectangles (or 6 squares for larger portions).
- Place a piece of chocolate and a marshmallow on half of the pastry rectangles.
- Cover with the remaining puff pastry pieces to create a sandwich.
- Seal the edges by pressing them together with a fork.
- Brush the tops with egg wash for a golden finish.
- Bake for 12-15 minutes, or until the pastry is puffed and golden brown.
- Let cool for a few minutes, then drizzle with melted chocolate or sprinkle with crushed graham crackers, if desired.