S’mores Pockets

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S'mores Pockets | Sempre DolceThere are some things in this world that make life extra special. Puff pastry is one of those things. I love foods that can be done a million and one different ways (like this ice cream) and puff pastry is another one of the foods to come on that list. It’s so versatile.

S'mores Pockets | Sempre DolceI have yet to actually experiment with all of these supposed million ways, (in fact, I’m rather embarrassed to say that one of the only things I think I had ever made with puff pastry have been these Nutella twists – extremely delicious) but I just know there are so many possibilities out there. I bet you know it too, what are some tasty and exciting things that you have done with puff pastry?

S'mores Pockets | Sempre DolceI would love to try actually making it some day, (using this recipe from Mon Petit Four) but today for the sake of convenience, I’m using store bought.

S'mores Pockets | Sempre Dolce

S'mores Pockets | Sempre DolceThese pockets are extremely tasty, fun, and would be absolutely perfect for parties. (See, I’ve already got them on a tier for you!) They’re small (a little messy) and great finger desserts. While they may be on the small side, they have a lot of chocolate marshmallow goodness packed inside!

Cottura felice!

S'mores Pockets | Sempre DolceThe lowdown: These S’mores Pockets are super easy and quick to put together. Chocolate chips and marshmallows enveloped inside puff pastry makes for a wonderfully melty, messy, snack! 



S'mores Pockets
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  • 2 frozen puff pastry sheets, thawed (I used Pepperidge Farm)
  • milk or semisweet chocolate chips
  • 16 marshmallows
  • heavy cream
  • Garnishmelted chocolate
  • graham cracker crumbs


  1. Preheat oven to 400° f. Line a baking sheet with parchment paper or spray with cooking spray.
  2. On a clean surface (I just did it all on the baking sheet) cut puff pastry into four 4" x 4" squares and then cut each square into two rectangles. Repeat with second pastry sheet. You will have a total of 8 rectangles per pastry sheet.
  3. Sprinkle some chocolate chips (don't go overboard) onto one end of each rectangle. Place one marshmallow (one per rectangle) on top of chocolate chips.
  4. Fold opposite end over and seal edges with a fork or by pinching with your fingers.
  5. Brush the tops of the pockets with a little heavy cream and bake for 7 minutes or until golden brown.
  6. Remove from oven and place baking sheet on wire rack to cool (not completely as these are best eaten warm).
  7. To garnish, drizzle with melted chocolate and a sprinkle of graham cracker crumbs on top.

July 31, 2015



  1. Reply

    Beeta @ Mon Petit Four

    July 30, 2015
    Wow, these pockets look positively delicious!! Seriously, what a wonderful idea Lexi! I've done a lot with puff pastry, but never this! I must, must try this! Thanks so much for the shoutout, and thank you for sharing this wonderful recipe...my mouth is watering!!
    • Reply


      July 31, 2015
      Thanks, Beeta!! I hope you get to try them, they're so crazy easy! My family is having a cheese night for dinner tonight and I'm hoping to make your Brie en Croute to go with it - can't wait! :)
  2. Reply


    August 5, 2015
    Oh my word! LOVE! LOVE! LOVE!
    • Reply


      August 6, 2015
      Thanks, Amanda!! :)


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