Air Fryer S’mores Pastry Pockets

Today I’m going to show you how to make air fryer s’mores pastry pockets. They’re flaky, chocolatey, and filled with gooey marshmallow goodness.

If you love s’mores but don’t feel like building a campfire, this is the recipe for you. All that classic s’mores flavor wrapped up in golden puff pastry.

You only need a handful of ingredients to make these, and most of them you probably already have at home. No fancy tools or techniques needed either.

They come together really fast and the air fryer does all the heavy lifting. In about 10 minutes you’ll have warm, crispy pastry pockets ready to eat.

These work great as a quick dessert, an after-school snack, or honestly just whenever you’re craving something sweet. Let’s get into it.

Why You’ll Love This Recipe

Indoor S’mores Without the Campfire – You get all the gooey, chocolatey, marshmallow goodness of classic s’mores without needing a fire pit, a backyard, or even a sunny day. Your air fryer does all the work right on your kitchen counter.

Only 5 Ingredients – Puff pastry, mini marshmallows, chocolate chips, graham cracker crumbs, and an egg. That’s it. You probably already have most of these in your pantry, and anything missing is cheap and easy to grab at any grocery store.

Ready in Minutes – Puff pastry puffs up beautifully in the air fryer in a fraction of the time it would take in a regular oven. From start to finish, you can have warm s’mores pockets in your hands before your oven would even finish preheating.

Perfectly Flaky Every Time – The air fryer circulates hot air all around the puff pastry, giving you that golden, crispy, flaky shell that is hard to beat. It puffs up so evenly that these little pockets look like they came from a bakery.

Ingredients

• 1 sheet Puff Pastry
• 1/2 cup Mini Marshmallows
• 1/2 cup Milk Chocolate Chips
• 1/4 cup Graham Cracker Crumbs
• 1 large Egg

How to Make

Step 1

Roll out the puff pastry slightly and cut it into 8 equal squares.

Step 2

Place a small mound of mini marshmallows, milk chocolate chips, and graham cracker crumbs in the center of 4 of the squares.

Step 3

Place the remaining 4 squares on top and crimp the edges tightly with a fork to seal the pockets.

Step 4

Whisk the egg and lightly brush it over the top of each pastry pocket.

Step 5

Air fry at 350F for 8 to 10 minutes until puffed and golden brown.

Step 6

Let cool for a few minutes before serving, as the inside will be very hot.

Tips

Thaw the Puff Pastry the Right Way

Take the puff pastry out of the freezer and let it thaw in the fridge overnight, or leave it on the counter for about 30 to 40 minutes. You want it cold but flexible enough to unfold without cracking.

If you try to unfold it while it’s still frozen, it will crack and break apart at the seams. On the other hand, if it gets too warm and soft, it becomes sticky and hard to work with.

A good test is to gently unfold it. If it bends without snapping, it’s ready to go.

Don’t Overfill the Pockets

It’s really tempting to stuff these with as much marshmallow and chocolate as possible, but that’s how you end up with filling leaking out everywhere in the air fryer. Stick to a small mound in the center and leave at least a half inch border around the edges so you have room to seal them properly.

If filling oozes out during cooking, it burns onto the air fryer basket and makes a mess that’s annoying to clean up. It also means your pockets won’t stay sealed and you lose all that gooey goodness inside.

A tablespoon or so of each filling per pocket is a good amount. It might not look like a lot before cooking, but the marshmallows puff up and the chocolate melts and spreads, so it fills out nicely.

Seal the Edges Really Well

Use a fork to press down firmly along all four edges of each pocket. Go over each edge twice if you need to. The seal is what keeps everything inside while it cooks, so don’t rush this step.

Before you seal, dip your finger in a little water and run it along the edge of the bottom pastry square. This helps the two layers of dough stick together better and gives you a stronger seal.

If any of the edges pop open in the air fryer, the marshmallow will melt out and you’ll have a flat pocket with barely any filling left.

Related Recipes

• Air Fryer Brie & Cranberry Pastry Bites
• Air Fryer Caramel Apple Pie Taquitos
• Air Fryer Chocolate Chip Cookie Cups
• Air Fryer Cinnamon Apple Empanadas
• Air Fryer Molten Chocolate Lava Cakes

Frequently Asked Questions

Do I need to thaw the puff pastry before making these?

Yes, you definitely need to thaw the puff pastry before using it. The easiest way is to move it from the freezer to the fridge the night before and let it thaw overnight. If you’re short on time, you can leave it on the counter for about 30-40 minutes until it’s soft enough to unfold without cracking.

Just make sure it’s still cold when you work with it. If it gets too warm and feels sticky, pop it back in the fridge for a few minutes before cutting and filling.