Lemon Raspberry S'mores

This mouthwatering dessert features triangles of Pepperidge Farm® Puff Pastry filled with lemon cured, fresh raspberries and melted marshmallows, topped with another pastry triangle and drizzled with melted chocolate.

by 2  people

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Servings: 6
Prep Time: 50 mins
Total Time: 1 hr 12 mins
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    1/2 17.3 ounce package 
    Pepperidge Farm® Puff Pastry Sheets (1 sheet)
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    1   tablespoon 
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    1   tablespoon 
    granulated sugar
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    1/2  cup 
    prepared lemon curd
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    1  6  ounce container 
    fresh raspberry (about 1 1/2 cups)
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    marshmallows, cut in half
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    1  1.55 ounce bar 
    milk chocolate candy, broken into pieces

Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 375 degrees F. Lightly grease or line a baking sheet with parchment paper. Stir the egg and water with a fork in a small bowl.
Unfold the pastry sheet on a lightly floured surface. Brush with the egg mixture and sprinkle with the sugar. Cut the pastry in half. Cut 1 pastry half into 6 triangle-shaped pieces and place them on the prepared sheet. Repeat with remaining pastry half.
Bake for 20 minutes or until golden. Remove the triangles from the baking sheet and cool on a wire rack.
Place 6 pastry triangles on a work surface. Spread each triangle with about 1 tablespoon of the lemon curd, raspberries and 4 of the marshmallow pieces, cut-side up. Place the filled triangles on a baking sheet.
Heat the broiler. Broil the pastries 4 inches from the heat for about 2 minutes or until the marshmallows are golden. Top with remaining pastry triangles.
Place the chocolate in a microwavable small bowl. Microwave on HIGH for 30 to 45 seconds or until the chocolate melts, stirring after 15 seconds. Drizzle the chocolate over the pastries. Serve immediately.
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