Marshmallow Biscuits

You know when you have some puff pastry in a fridge, but just do not know what to do with it? If you are ever in the same situation, I recommend making these marshmallow biscuits.

The marshmallow biscuits I prepared are a recipe purely from my imagination. Not to brag, but trust me, you will definitely want to whip up a batch yourself!

These marshmallow biscuits are a mix of marshmallow, puff pastry and a bit of chocolate drizzle on the top. They melt in your mouth, leaving a satisfying sweet flavor coming from the marshmallows.

These marshmallow biscuits are gooey, sweet, and airy – everything to love about marshmallows in a fun new way.

They’re a little like s’mores thanks to the chocolate drizzle on top, except they’re accompanied by puff pastry instead of a graham cracker. They’re a perfect indoors alternative.

So let’s hurry up and get a batch going.

Why Marshmallows?

I cannot recall anything more attractive or pleasing than a marshmallow. I think that is a good enough reason, do you agree?

But seriously, after these biscuits are baked, the marshmallows will melt gently, leaving a nice hollow but gooey center that makes these biscuits really airy and just amazing.

We tend to think of marshmallows as mainly a treat for kids, but we all know many adults enjoy them as well. And what better way to enjoy marshmallows than by coating them with puff pastry?

For this recipe I used Haribo marshmallows, as I had these already in my pantry, but you can use any brand. Also, you can make your own homemade marshmallows, in any flavor you like. 

Making Your Own Marshmallows

Don’t have any marshmallows on hand? You don’t necessarily have to run to the store. If you already have the ingredients, or just like to minimize the amount of packaged and processed food in your life, you make your own gooey treats.

Here is how to make your own marshmallows:

1. Combine ½ cup of water with 3 tbsp gelatin powder. Let it bloom.
2. In a saucepot, combine 1 ½ cup granulated sugar, ¾ cup water, and 1 ¼ cup or corn syrup or sugar cane syrup. Do not stir the mixture.
3. Boil the syrup until it reaches 250 Fahrenheit. You can check it using a kitchen thermometer.
4. Stir in the gelatin mixture and remove from heat.
5. Transfer into a bowl, insert a hand mixer, and cover everything with a cloth as you mix to prevent any splashes. Beat until the marshmallow is glossy and thick (lift the cloth to check periodically). It will resemble vanilla ice cream. 
6. Transfer the mixture into a baking pan sprayed with cooking or coconut oil. Let the marshmallows set for 24 hours. You can cover them gently with aluminum foil or something; this is just to keep dust or anything that may be floating around the house from settling on them.
7. Cut the marshmallows, and coat with a mixture of 1 ½ cup of powdered sugar and ½ cup cornstarch. 

You can also flavor your marshmallows. Add vanilla extract, strawberry extract, or any you like to put a simple, but delightful spin on your marshmallows or your marshmallow biscuit. Simply add the extract in the gelatin before blooming. 

How To Bake With Puff Pastry

Puff pastry is a miracle ingredient for me. I do make my own often, but sometimes I just feel lazy and buy one. Truth to be told, there is not a much of a difference, as long as you are buying a decent quality puff pastry.

Pre-made puff pastry is super easy to use. To prepare, you just have to pull the box out of a fridge and thaw it. 

Do not rush the thawing process. I have seen people microwave their puff pastry to thaw it faster, or even submerging in a bowl filled with hot water. But don’t be tempted! The final result is sad looking pastry, that usually stick together. 

When thawing the puff pastry make sure you leave it in a fridge overnight.

Once your pastry is thawed completely, you can unfold it. Unfold the pastry only when completely thawed, otherwise you may break the pastry and cause cracks. 

Once the pastry is unfolded, you will have to roll it out.

For these biscuits, I have rolled the pastry very thin, 1/8 of an inch. The best way to roll it the pastry is on a dusted kitchen surface. The flour will help the pastry roll out perfectly, without sticking and pulling. 

After you rolled your pastry, you will have to cut it. Always use a sharp cutting tool, whether it’s a knife or a cookie cutter. Make sure you cut your pastry with care. 

Once you have your pastry cut, you are ready to make the most delicious marshmallow biscuits!

How To Make Marshmallow Biscuits

Step 1

Gather ingredients.

Roll out the puff pastry.

Using a sharp cookie cutter, cut 24 circles out of the pastry. 

Step 2

Brush each circle with heavy cream. This will help you to seal the edges.

Place marshmallows on 12 circles. Close each with a second circle of puff pastry. If needed, stretch the upper piece of pastry so you can cover the marshmallow nicely. Press down to seal the edges.

Brush the pastry with the remaining heavy cream. Gently poke each top with a toothpick a few times. 

Step 3

Bake the biscuits for 10 minutes. 

In the meantime, melt the chocolate and butter in microwave. Stir until combined.

Drizzle the chocolate over biscuits once they have finished baking.

Cool before serving. Enjoy.

Up Next: Shortbread Cake