Confession – I have never had a real legitimate s’more.
I have roasted marshmallow, eaten graham crackers and ingested more chocolate than any one person should, but never had them mushed together beside a fire. One day I hope to fix that except for one small problem… I don’t really camp.
If I go on a vacation I want a bathroom, with a flushing toilet. I want heat/air conditioning and a roof. I don’t want to go hang out in the bushes sleeping on the ground thinking every sound is a wild beast coming to eat me. That is not a vacation to me… that is a punishment.
My ideal vacation would include palm trees, white sand, playing with a dolphin and something cold, blended and boozy in my hand.
I got the idea from Pinterest and had to give them a go. These are my two bite s’more hand pies! A flaky sour cream turnover dough rolled in graham cracker crumbs stuffed with chocolate, marshmallow fluff and a touch of cream cheese baked until golden brown.
These were a huge hit, like, oops I was going to save you one but I totally ate it. They dough is flaky and then you get the ooey gooeyness of the marshmallow and chocolate inside. The cream cheese seems to balance I think I am going to roll all my dough in graham cracker crumbs from now on. I made my own dough but you could totally do this with store bought dough. No judgement here. I love that they are two bite so you can eat 10 and not feel guilty.
Recipe – 12-14 three inch square two bite s’more hand pies
1/2 c sour cream – cold
1/4 c granulated sugar
2 c all-purpose flour
1/2 tsp salt
3/4 cups butter cut into pieces- cold
1/2 c graham cracker crumbs
3 tbs butter – softened
In a bowl, combine the sour cream and sugar and set aside.
In a large bowl, combine the all-purpose flour and salt. Toss the butter in the flour mixture and squish the butter between your finger until the mixture resembles coarse meal and has a crumbly texture. Don’t over work the dough, chunks of butter are fine.
Add the sour cream/sugar mixture and gently mix together with a fork using a flipping motion or with your hands. I thought something was wrong ’cause this dough doesn’t come together in a ball it just stays crumbly. It’s ok. It’s suppose to.
Form into a “ball”, divide and wrap in plastic wrap. Wrap and refrigerate for for at least an hour or up to 2 days.
Remove dough and on a floured surface roll into a rectangle about 9×18 inches. Fold into thirds, like a business letter and wrap again. Refrigerate for at least 2 hours or up to 2 days.
Now we’re ready to bake.
Preheat oven to 375 F. Line a baking sheet with parchment paper and set aside.
In a medium bowl mix fluff, chocolate chips and cream cheese together. Set aside. If your chocolate and cream cheese aren’t the same temp you run the risk of seizing your chocolate. Make sure cream cheese and chocolate are both room temp.
Take your dough out and roll out to about 1/8 inch thick. The dough is sticky so either roll out on parchment paper or make sure you flour your counter well. Brush with 1/2 the butter and spread 1/2 the graham cracker crumbs all over the dough. Press graham crackers into the dough with your hands or with your rolling pin.
Carefully flip the dough over and repeat with the butter and graham crackers.
Cut dough using a cookie cutter, I used a 3 inch square cookie cutter. Place 1-1 1/2 tbs of filling in the centre of every second square. Place an empty square on top and slightly press down. Pinch edges together and place on your baking sheet.
Bake for 12-15 minutes until your pastry fluffs up and the mixture is all bubbly in the middle.
Best served slightly warm but room temp is good too. Store in an airtight container.
adapted from Dorie Greenspan’s Flaky Apple Turnovers and Betty Crocker