Puff Pastry S’mores

1. Defrost one Pepperidge Farm Puff Pastry Sheet. Once defrosted, unfold and roll out on a lightly floured surface until about 1/10 of an inch thick. Using a pizza cutter, cut into four equal strips. Then cut the four strips in half lengthwise so you are left with 8 rectangles. (TIP: Use graham crackers to measure the size before cutting. Leave ½ inch around each cookie.)

2. Place a graham cracker square on one side of each rectangle. Melt butter in the microwave in a small bowl or cup. In a separate teacup, place sugar and cinnamon.

3. Break the chocolate bar into 8 equal pieces. Place a piece on top of each graham cracker.

4. Six marshmallows at a time, place into melted butter then into the sugar/cinnamon mixture. Once fully coated, place 6 marshmallows on top of the chocolate and graham cracker. Repeat with the all of the marshmallows.

5. Drizzle some of the remaining butter over the marshmallows and on the top half of the puff pastry. Sprinkle top half with some cinnamon sugar.

To close: paint a little of the leftover butter on the edge and lift the side without the chocolate/marshmallow mixture on it over, stretching as necessary.

To seal: use a fork and press around the edges.

Mix egg with 1 tablespoon of water. Brush on top to give a golden brown finish. Sprinkle with coarse sanding sugar.
Place on a greased cookie sheet and cook for 18-20 minutes at 350 degrees.

Dust with powdered sugar before serving. Best served when warm.

To warm: heat in a 250-degree oven for 10-15 minutes.