General Comments:

These were super simple to make. Had I been feeling more ambitious, I probably would have tried to make the puff pastry myself, but instead I just used Pepperidge Farm puff pastry, which actually cooks up pretty nicely. Additionally, I would have preferred to use Fluff, but unfortunately I had to settle for marshmallow creme (some of you will understand the difference). I also did 6 of them with dark chocolate and 6 of them with milk chocolate. Feedback from coworkers seemed to suggest that it was entirely personal preference which determined the better option, so if you try these out, do whatever sounds good. My final comment is that the peanut butter can easily become the dominant flavor if you get carried away with how much you tuck away inside the pastry, but that’s only a problem if you don’t love peanut butter -- I happen to enjoy it thoroughly.

Baker’s Notes:

First, make sure to cut the small slits in the tops of the turnovers to allow steam to vent. I forgot to do so on the second batch of 6 and it resulted in a higher fraction of turnovers that ruptured and allowed some of the peanut butter to escape.

Second, if you don’t plan on serving and eating the turnovers right away, I suggest that you only apply the marshmallow creme at the time of serving. When I first applied the marshmallow it was plump and fluffy -- as can be seen in the picture. However, once I let the turnovers cool completely and put them in an airtight container, the marshmallow decided to liquify. When I returned to them the following morning, a large fraction of the marshmallow had run off. This left the turnovers with more of a marshmallow “glaze” than the nice topping that can be seen in the photo.

Recipe:

Prep work: Preheat over to 400 degrees. Line a baking sheet with parchment paper or lightly coat with non-stick cooking spray.

Ingredients

1 box Puff Pastry (2 sheets), thawed
3 whole graham crackers, gently broken into fourths
Small milk chocolate bars (Hershey’s .49 oz. bars work pretty well. If you use these, you’ll need 9)
½ cup creamy peanut butter
small bowl of water (for dampening the puff pastry)
1 egg whisked with 1 Tbsp. water (to make egg wash)
½ cup jarred Marshmallow Creme (or Fluff)

Directions

• Lay Puff Pastry on cutting board. Working with one sheet of Puff Pastry at a time, cut on three folds, creating 3 rectangles (about 3″ x 10″ each). Cut each 3 x 10 rectangle in half. You’ll have 6 pieces to work with for each sheet of Puff Pastry.
• Assemble turnovers: Lay graham cracker on 1/2 of each square, top with chocolate that has been cut down to match the length of the graham cracker. Scoop a scant 1 Tbsp. peanut butter on top of each chocolate bar. (If using the .49 oz Hershey’s bar, you’ll want to use 3 sections worth for each turnover)
• Working with one turnover at a time, wet edges of Puff Pastry 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. Repeat with each turnover until all are sealed up. Gently move sealed turnovers to baking sheet with a small spatula. (At this point, the turnovers may be refrigerated for up to an hour before baking -- cover baking sheet with plastic wrap. When ready to bake, remove from refrigerator and continue with instructions).
• 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. Scoop marshmallow creme into a zip baggie (don’t zip). Microwave for 8 seconds to soften. Zip bag and snip a small piece off of the corner of the bag. Drizzle marshmallow onto the top of each turnover. Serve immediately.

Credit: Very slightly modified version of this recipe.

Tags: recipe, marshmallow, peanut butter, chocolate, pastry