Califonia Bountiful

Baked s'more turnovers with Scharffen Berger chocolate

Andrew Sutton
Napa Rose Restaurant, Disney's Grand Californian, Anaheim

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6 six-inch squares of puff pastry
12 oz. Scharffen Berger semisweet chocolate or other high quality chocolate
1 1/2 cups small marshmallows
9 tbsp. peanut butter (smooth or chunky)
2 eggs, cracked and scrambled
4 oz. sugar crystals
1 pint vanilla ice cream
Caramel sauce to taste
Chocolate sauce to taste


Pre-heat oven to 400 degrees. Lightly dust a work surface with flour. Lay out all six, six-inch squares of puff pastry. Chop up the chocolate and mix with the marshmallows. Brush the puff pastry evenly with the beaten egg. Place the 1 ½ tbsp. of peanut butter in the middle of each square. Divide the chocolate and marshmallow mixture evenly as you place it on top of the peanut butter. Fold the squares of dough into triangles and seal the edge by pressing the seamed edge with a fork. Be careful that the mixture is completely sealed inside each of the turnovers. Brush the top of each triangle with more beaten egg and sprinkle crystal sugar evenly on top of each turnover. Place onto a lined cookie sheet and bake for 10-12 minutes in a 400-degree oven. Make sure that the tray is rotated to insure even browning. Serve piping hot with ice cream, caramel and chocolate sauce. These s'more turnovers are best served with a glass of really cold, very fresh milk.

These can be made in advance and frozen. When you need them, pull them out of the freezer for 20 minutes. Brush with beaten egg, sprinkle with sugar and bake as if you had just finished folding them.

Chef's note: I like to serve these piping hot with vanilla ice cream, caramel and chocolate sauce. My kids love them and I have yet to find someone who did not say, "Oh man, that sounds good!"

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