Kid-friendly, parent approved! These dessert empanadas are a super fun take on the traditional s’more but with less mess. Have your kids grab a handful of extra chocolate chips to melt and drizzle over the top after baking. You might have to forget we said less mess, but the process is Chef Alekka approved and so worth it!
Alekka Sweeney is a Pittsburgh-based culinary director and baking instructor focused on dining curations and cooking classes. After more than 20 years spent in Chicago, her main goal is to share her culinary and baking skills with all ages and cooking levels. Her kid-friendly recipes are intended to be easy enough to give children some independence in the kitchen, encourage them to explore new flavors, and help them learn to prepare things for the entire family to enjoy.
S’MORES EMPANADAS RECIPE
1 package puff pastry-thawed
2 cups semi-sweet chocolate chips
2 cups mini marshmallows
1 cup graham cracker crumbs
Eggs wash-1 egg mixed with I TBSP water
4” circle cutter
Preheat oven to 400°
Lay one sheet of puff pastry on a clean surface dusted with flour.
Using the rolling pin roll the puff pastry to 1/8-inch thickness.
Using the circle cutter cut circles out of the puff pastry and set aside.
Lay all the circles out on a parchment lined cookie sheet.
Brush each circle with eggs wash.
Sprinkle the graham cracker crumbs over the circles.
On one half of each circle place two chips and two mini marshmallows.
Fold over the circle the create a half moon.
Repeat on each circle.
Crimp the edges with a fork.
Brush the tops with more eggs wash and sprinkle any remaining graham cracker crumbs over top.
Bake for 10-15 minutes until golden brown.
Yields 12 empanadas
RECIPE BY ALEKKA SWEENEY / STYLING BY KEITH RECKER / PHOTOGRAPHY BY DAVE BRYCE / STORY BY STAR LALIBERTE
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