Have I learned nothing? We'll get to the answer to that in a minute, but the fact that I'm even asking suggests an answer.
Sigh.
I have been waffling for six years — six years! — and still I have lessons to learn. Well, not so much learn as remember.
I say that because this is not my first time at the S'moreffles rodeo. And the first time we did them, adding the chocolate and the marshmallow at the beginning turned into a huge mess. And yet what did I do when I went to create another S'moreffles incarnation? Added the chocolate and marshmallow at the beginning. It wasn't as bad as the first time around. More on that in a minute.
Let's get to the S'moreffles.
There's a recipe for S'moreffles in my book. With the waffled graham cracker dough from scratch, the chocolate and the marshmallows, it faithfully recreates s'mores in waffled form. It's amazing. But I started to think maybe there was room for a quicker version.
So my thoughts turned to puff pastry. Because this is the Internet, the topic of waffled puff pastry has been explored in detail over on Serious Eats, and yet somehow it's not something I've touched.
No longer.
Puff Pastry S'moreffles combine Nutella, marshmallows and puff pastry for a quicker route to S'moreffles.
You can add the marshmallows and Nutella before waffling*, but it's more tidy if you waffle the puff pastry first, cut open the pastry, stuff the marshmallows and Nutella in, and then return to the waffle iron for 10 seconds or so to marry the layers and melt the marshmallows.
Depending on the shape of your waffle iron, you can roll the dough in a spiral (probably better for round ones) or just use rolled out squares. See the note and link below.
* They'd be added after Step 1, before the pastry sheet is rolled up. But I'm warning you: It could get messy.
Puff Pastry S'moreffles
Notes:
- Follow package instructions to the thaw puff pastry before beginning.
- Regular-size marshmallows can be used in place of the miniatures. Chop them up first so that they melt more quickly.
- The rolling and shaping creates puff pastry with more layers (as described here), but you can also waffle flat, rolled-out puff pastry squares and use those as the "bread" in your S'moreffles sandwich.
Time: 20 minutes
Yield: This is really personal; I'm not the S'moreffles police
Ingredients
1 sheet puff pastry dough
Nutella, to taste
Miniature marshmallows, to taste
- Roll out the thawed puff pastry into a rectangle about 12 inches by 12 inches.
- Roll up the pastry sheet tightly into a cylinder, sealing when you're finished by pinching together the loose end with the body of the cylinder.
- Place the seam side down and shape the cylinder into a spiral, tucking the end under the spiral. Press down on the spiral with your palm to flatten it a bit.
- Preheat the waffle iron on medium.
- Place the spiral on the waffle iron and close the lid.
- Waffle until the dough has cooked through, about 5 minutes. (Slicing into a portion of the dough should reveal no gummy or uncooked dough.)
- Remove the waffled puff pastry from the waffle iron, cut it into single-serving sections and cut a slit into each section. Spread the inside of each section with Nutella and a few marshmallows.
- If the puff pastry is still hot, the residual heat will melt the marshmallows. The assembled S'moreffles can also be returned to the waffle iron for about 10 seconds to speed up the melting of the marshmallows.
- Serve dusted with powdered sugar.
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