S’mores Twists

Appetizers, Chocolate, Desserts

S'mores Twists

Remember when I made these pumpkin twists? Those were tite. But that was a different time; the air was crisp, fall spices were in the air, everything was cozy…it was fall.

Right now it’s the opposite. It’s all about bbqs and outdoors and picnics and mosquitos. It’s summahtime. I feel like every year I have the urge to push myself to make some different iteration of s’mores. I basically want s’mores in everything. I want to eat all the s’mores.

This year I decided to take on the French tarte de soleil and turn it into the most American summertime dessert ever.

S'mores Twists

S'mores Twists

S'mores Twists

S'mores Twists

It couldn’t be simpler. The first step is making a marshmallow fluff and spreading it all over the inside of a sheet of round puff pastry. Then chopped chocolate, graham cracker crumbs and then another sheet of puff pastry. The slits are made and the twisting begins.

The entire thing tastes like a s’mores croissant because that’s basically what it is. It’s easy, it’s tasty, it’s surprisingly light and it makes you want lay on your backs in the middle of a grassy field and watch all the fireworks.

Happy summer.

S'mores Twists

S’mores Twists

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 1 round tarte de soleil

Serving Size: 4 to 6

Ingredients

  • 1 tablespoon water
  • 1/3 cup white granulated sugar
  • 1 large egg white
  • Pinch of salt
  • 1/4 teaspoon pure vanilla extract
  • 2 round sheets of round puff pastry, defrosted in the fridge
  • 1 ounce dark chocolate chips or chunks or from a chocolate bar, finely chopped
  • Crumbs from 1 graham cracker.

Directions

    To Make the 7-Minute Frosting:
  1. In the bowl of a stand-up mixer, whisk together the water, sugar, egg white and salt. Set bowl over a small saucepan of barely simmering water. Gently stir and heat until the sugar has dissolved. Place the bowl on the stand-up mixer and beat until mixture holds stiff peaks, about 5 to 7 minutes. Beat in the vanilla and set aside.
  2. To Assemble:
  3. Preheat your oven to 400 degrees F. Line a baking sheet with parchment. Unroll the first piece of puff pastry and lay it on the piece of parchment. Spread a few tablespoons of the marshmallow fluff onto the round of puff pastry, stopping about 1/2-inch from the edges. Sprinkle with chocolate and graham crackers. Place the second round of puff pastry on top, pressing it down slightly, pushing out any air bubbles.
  4. Transfer to the freezer for 5 minutes (this will make it easier to cut_. Set a small drinking glad in the center of the puff pastry circle and start by cutting the pastry in 4, Then slice each quarter into 2. And then cut each eighth into 3. You should end up with about 24 twists, but really you'll be ok as long as you don't make the twists too big.
  5. Twist each strip gently, starting at the center and then working your way outward, giving the twist support the entire time, to avoid breakage. I gave each strip about 5 to 6 turns. Repeat with the remaining strips. If the ends are jagged, feel free to take a sharp paring knife and trim the ends. Remove the glass and brush the entire thing with egg wash and transfer to the freezer to chill for 10 minutes. Then bake for 15 to 20 minutes, until evenly golden brown.
http://www.acozykitchen.com/smores-twists/

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22 Comments

  • Reply heather (delicious not gorgeous) June 6, 2016 at 12:22 am

    s’mores and campfires always feel so summer-y and amazing (: love that you made this bread sweet, too! (most of the ones i’ve seen are savory, and right now i’m imagining all the herby/garlicky/cheesy ones).

  • Reply Angela - Patisserie Makes Perfect June 6, 2016 at 12:51 am

    This looks so pretty! I can totally see why it’s inspired by tart de soleil, it looks amazing. You’ve done a fantastic job.

  • Reply Katrina June 6, 2016 at 4:15 am

    Such a fun summer twist!! This looks awesome!

  • Reply Stephanie HICKS-NEUNERT June 6, 2016 at 4:35 am

    Oh my gosh you’re a genius! Must.Find.Round.Puff Pastry.
    This sun shaped tarte is gorgeous. Have you ever seen or made a citrus one?

  • Reply Mary June 6, 2016 at 10:41 am

    This is beautiful! I love your decadent up-take with the most simple foods! Happy summer!

  • Reply Kari June 6, 2016 at 3:42 pm

    What a pretty pastry! I’ve never seen something quite like it.
    Kari
    http://www.sweetteasweetie.com

  • Reply Nicole ~ Cooking for Keeps June 7, 2016 at 7:59 am

    If I could eat this every day of summer, I wouldn’t need anything else in this world….

  • Reply Megan June 7, 2016 at 10:36 am

    Do you think that the pre-made jet-puff marshmallow creme would work too, in lieu of the frosting? I’m 8 months pregnant and have been craving smores everything!! I can’t wait to make this!!!

    • Adrianna Adarme
      Reply Adrianna Adarme June 7, 2016 at 11:00 am

      yassss that will totally work. just spread a think layer of it on the puff pastry and you should be good to go!

  • Reply This and That | Week 190 | Two Peas & Their Pod June 9, 2016 at 12:10 am

    […] Love this twist on traditional […]

  • Reply Kassi Chapman June 9, 2016 at 11:16 am

    This looks super yummy! I’d add some cutup Rolos or some other candy that melts easily. Yum! 🙂

  • Reply Alexandra June 10, 2016 at 11:36 am

    I. CAN’T. EVEN.

  • Reply ksegal June 12, 2016 at 8:51 am

    This is genius. Would love to make this for an upcoming picnic.
    Question: Where did you find round puff pastry in the USA? What is the name of the brand of the round puff pastry.

    • Adrianna Adarme
      Reply Adrianna Adarme June 12, 2016 at 7:03 pm

      I used the brand TOQUE and it’s all butter. It can be found at Whole Foods!

      • Reply ksegal June 13, 2016 at 8:53 am

        Thank you Adrianna.

  • Reply Katie Stanley June 14, 2016 at 7:56 pm

    Hey! About to make this for a camping weekend potluck – any idea how long it keeps delicious for? Don’t want it to be soggy, or was thinking maybe I could freeze it, but don’t want to risk sketchy defrosting sogginess. Thanks!

    • Adrianna Adarme
      Reply Adrianna Adarme June 15, 2016 at 8:38 am

      I would say two days. It shouldn’t get soggy but if you freeze it will. You can assemble it now and then put it in the freezer (before you bake it) AND then bake it off right before you leave. Should be totally fine for a camping trip! 🙂

      • Reply Katie Stanley June 15, 2016 at 9:20 am

        Thanks so much, Adrianna! I’ll let you know how it goes 🙂

  • Reply Kate June 17, 2016 at 9:51 am

    I think you just made all my daughter’s birthday dreams come true. She’s going to flip over this, being the s’mores freak that she is!! Thanks!

  • Reply S’mores Twists – topbestrecipe.com July 4, 2016 at 8:40 pm

    […] S’mores Twists […]

  • Reply Vickie July 7, 2016 at 9:52 am

    Well, it does look great. That’s for sure. I’ve got to say this recipe is a no-go for me. The whole idea of s’mores is sitting around the campfire, people visiting, kids playing, etc. and having a dessert that is so simple even the youngest kids can do it with a little help. This recipe takes all the fun out of making s’
    mores. I love the idea though, so let me make a suggestion. Take this recipe and replace the marshmallow cream with cream cheese and then spread some jam or pie filling on top of that. Finish the recipe as written. Dust some powdered sugar on top or make a simple glaze. Still an impressive dessert and saves the s’mores for getting together w/ family and friends.

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