Sweet Puff Pastry Pockets

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for 12 servings

  • 1 package frozen puff pastry, thawed
  • ¼ cup chocolate hazelnut spread (55 g)
  • ½ banana, sliced
  • ¼ cup raspberry jam (80 g)
  • ½ chocolate bars, broken into 4 squares
  • ¼ cup chocolate chips (45 g)
  • 12 mini marshmallows
  • ½ graham cracker, broken into 4 squares
  • egg wash



  • Lay a sheet of puff pastry dough over the ice cube tray and carefully press into the dough forming it to the ice tray.
  • Place a spoonful of chocolate hazelnut spread and a slice of banana in the first four cube divots.
  • Place a spoonful of raspberry jam and a piece of chocolate in the middle four cube divots.
  • Place the chocolate chips, marshmallows, and graham cracker into the last 4 cube divots.
  • Place the other sheet of puff pastry over the ice cube tray and use a rolling pin to seal it. Chill for at least 10 minutes.
  • On a parchment paper-lined baking sheet, invert the ice cube tray releasing the puff pastry pockets.
  • Preheat oven to 400˚F (200˚C).
  • Using a knife cut any excess dough from the sides.
  • Using a fork, press into the the edges of the pastry and seal.
  • Brush the pastry with egg wash and bake for 30 minutes.


Credit: Pierce Abernathy

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