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Lemon Raspberry S'mores

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This exquisite dessert features chocolate drizzled puff pastry triangles, filled with lemon curd, fresh raspberries and melted marshmallows.

  • Thaw: 40 minutes
  • Prep: 10 minutes
  • Bake: 20 minutes
  • Broil: 2 minutes
  • Serves: 6
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4 6

Recipe

Ingredients

  • 1 egg

  • 1 tbsp. water

  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

  • 1 tbsp. sugar

  • 1/2 cup prepared lemon curd

  • 1 container (6 ounces) fresh raspberries (about 1 1/2 cups)

  • 12 marshmallows, cut in half

  • 1 1/2 ounces (about 1 bar) milk chocolate candy, broken into pieces

Directions

  1. Heat the oven to 375°F. Lightly grease or line a baking sheet with parchment paper. Stir the egg and water in a small bowl with a fork.

  2. Unfold the pastry sheet on a lightly floured surface. Brush the pastry with the egg mixture and sprinkle with the sugar. Cut the pastry in half. Cut 1 pastry half into 6 triangle-shaped pieces and place them on the prepared baking sheet. Repeat with the remaining pastry half, making 12 triangles in all.

  3. Bake the pastries for 20 minutes or until they're golden brown. Remove the pastries from the baking sheet and cool them on wire racks.

  4. Place 6 pastries on a work surface. Spread each pastry with about 1 tablespoon lemon curd, 1/4 cup raspberries and 4 of the marshmallow pieces, cut-side up. Place the pastries on a baking sheet.

  5. Heat the broiler. Broil the pastries 4 inches from the heat for about 2 minutes or until the marshmallows are golden. Top with remaining pastry triangles.

  6. Place the chocolate in a small microwave-safe bowl. Microwave on HIGH for 30 to 45 seconds or until the chocolate melts, stirring after 15 seconds. Drizzle the chocolate evenly over the pastries and serve immediately.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

If you want a flaky thin and crispy pastry that’s not very puffy, prick the unbaked Puff Pastry all over with a fork, which lets steam escape while baking.

When using an egg wash, be sure it doesn’t run down the cut sides of the pastry, as that will make edges stick together and stop the pastry from rising.

If bubbles appear on the surface while baking Puff Pastry, prick with a fork to deflate them.

Remove only as many pastry sheets as you need. Wrap unused sheets in plastic wrap or foil and return to the freezer.

Inspiration

  • VIEW:
  • Sweet, juicy raspberries are delicious and beautiful.

On Social Media, Use #Puffpastry

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Additional comments & ratings
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Submitted by:
Rebecca G.
Date: 9/29/2009

5 star rating

"i love it ;)"

Submitted by:
Stephanie C.
Date: 7/9/2011

4 star rating

"Very good, but I personally prefer it with some broken up Hershey bars melted along with the marshmallows and some snipped fresh mint to lighten the whole thing- delicious!"

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