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bakes smores swirl

S'Mores pastry swirl

S'mores but in a pastry form!

Course Breakfast
Cuisine American, French
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • puff pastry as much as needed, cut into lengths around 4-6 cm wide
  • chocolate chips milk or dark
  • marshmallows either mini or chopped up larger ones
  • digestive biscuits crumbled into small pieces

Instructions

  1. Preheat the oven to the temperature recommended on the pastry wrapper. I usually put mine to 170-180C

  2. Set out your pastry on a board or work surface. You can do more than one at a time

  3. Top with the filling ingredients, leaving a bit of pastry edge along the long side free

  4. Wrap the pastry over the filling lengthways, so you have a long ‘sausage’ shape of filled pastry.

  5. Roll the pastry up in a spiral then push the end together against the swirl to stop it opening up. If you want, brush over some milk or egg wash (I don’t bother)

  6. Bake on a non-stick baking tray or non-stick baking paper on a tray for around 10 minutes. You want the pastry to be puffed up, golden in colour, and crisp so keep an eye on it.

  7. Eat while slightly warm – watch out for the heat of the marshmallows.

Recipe Notes

To prevent the filling being too dry, use more marshmallow or add a bit of chocolate spread.

Don’t have the swirls too big, or there’s a danger of drying out as you’ll need to bake the pastry for a bit longer.