Peanut Butter SMores Turnovers
These Peanut Butter SMores Turnovers combine creamy peanut butter, melty chocolate, and fluffy marshmallow in a crispy puff pastry. So easy and irresistibly delicious!
Equipment
- Baking Sheet
- Parchment Paper
- Rolling Pin
- Pastry Brush
- Sharp Knife
Ingredients
Main Ingredients
- 2 sheets Puff Pastry (from 1 box)
- 3 whole Graham Crackers broken into fourths
- 9.49 ounce Mini Milk Chocolate Bars
- 1/2 cup Creamy Peanut Butter
- 1 small bowl Water
- 1 large Egg whisked with 1 tablespoon water
- 1/2 cup Marshmallow Crème
Instructions
Preparation
- Preheat your oven to 400°F (200°C) to ensure turnovers bake crispy and golden.
- Thaw puff pastry sheets according to package instructions. Unfold on a lightly floured surface and roll out slightly if needed.
- Cut puff pastry into 4-inch squares using a sharp knife or pizza cutter, making about 8 squares total.
Assembly
- On each pastry square, spread 1 tablespoon creamy peanut butter, add a piece of graham cracker, a piece of chocolate, and a dollop of marshmallow crème. Leave edges clear for sealing.
- Moisten edges with water, fold pastry over into a triangle, and press firmly to seal. Crimp edges with a fork for decoration and to keep sealed.
- Brush the tops of turnovers with the whisked egg and water mixture to achieve a golden color when baked.
Baking & Serving
- Place turnovers on a parchment-lined baking sheet and bake for 15-20 minutes until puffed and golden brown.
- Remove from oven and let cool on a wire rack for a few minutes. Serve warm and enjoy the gooey, sweet filling.
Notes
- Use crunchy peanut butter instead of creamy for added texture.
- Try dark or white chocolate for different flavor variations.
- Sprinkle sea salt on top before baking for a sweet and salty twist.
- You can add banana slices or Nutella for extra flavor variations.
- Assemble and freeze turnovers before baking for easy make-ahead dessert.