Wednesday, August 10, 2011

Reese's S'mores Turnovers


Today is National S'mores Day!  To celebrate I made these awesome Reese's S'mores Turnovers.  We both love graham crackers and peanut butter, so this was right up our alley! These s'mores are dangerous!  I could have eaten the whole batch!!   


I used Reese's Giant Bar pieces inside the s'mores.  I've never seen these before, and they were perfect for the turnovers!  I topped the Reese's squares with mini marshmallows to complete the s'mores.  These were really quick to put together - probably too quick and easy!



Reese's S'mores Turnovers
1 box Puff Pastry (2 sheets), thawed
3 whole graham crackers, gently broken into fourths
1 Reese's Giant Peanut Butter Bar
mini marshmallows - 6 per turnover
1 egg whisked with 1 Tbsp. water (to make egg wash)

Preheat oven to 400°F. Line baking sheet with parchment paper or spray with nonstick spray.

Lay puff pastry on cutting board. Cut each piece of puff pastry on the three folds, creating 3 rectangles. Cut each rectangle in half - making 6 rectangles per sheet of puff pastry.

On one half of each rectangle layer graham cracker, peanut butter bar and top with 6 mini marshmallows.

Working with one turnover at a time, fold puff pastry 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.

Brush turnovers lightly with egg wash, then use a sharp knife to cut two small slits into the top of each turnover. Bake 15 minutes, or until turnovers are puffed and golden. Remove from oven. Let cool for 5 minutes.  Serve immediately.


post signature

8 comments:

Related Posts Plugin for WordPress, Blogger...