S'more Pop

If you are reading this instructable, you love s'mores. It's such a perfect dessert, the combination of flavours is amazing.

Are you craving for that marshmallow/chocolate flavour but need something fancier? These smore pops are perfect.

Puff pastry. You can buy it frozen, just follow the instructions to thaw it properly.

Marshmallows

Chocolate chips

Sticks

One egg

When working with puff pastry, handle it carefully, without kneading, and it should be cold.

Roll it until it's 5mm thick.

Cut rectangles larger than the marshmallow.

To make sure chocolate chips stay in place, I cut the centre of a marshmallow and stuffed it with chocolate chips.

Now we have two options:

-For a totally melted marshmallow that fuses with the puff pastry, just put the stuffed marshmallow inside two rectangles of puff pastry. Insert the stick.

-For a goey marshmallow first freeze the stuffed marshmallows, when they're frozen roll the dough, cut the rectangles and put them inside.

Insert the stick in the marshmallow before freezing.

I made both versions. I'll show you how it went so you can decide which is better for you.

Lightly press with a fork the edges.

Put the smore pops in a baking pan or tray.

Beat the egg and with a kitchen brush coat each rectangle.

Preheat the oven to 180C. Bake the pops for 10 minutes or until they start to brown.

They are delicious warm, but you won't be able to hold them with the stick, they'll ll fall apart.

If you wait until cool, they'll stay in the stick.

The unfrozen version keeps the puffed shape but in the inside you can only see the chocolate. They taste great, but the marshmallow is completely melted. It even came out of the puff pastry (see the first picture). Anyways, once cooled, they held really good in the stick.

The ones with frozen marshmallows the marshmallow is gooey and mixed with the melted chocolate.

Now excuse me I'm going to make another batch because writing this instructable made me hungry.