desserts

S’mores Hand Pies: Campfire Classic but Portable

Pam 2026
S’mores Hand Pies: Campfire Classic but Portable

Ingredients

Ingredients

For the S’mores Hand Pies (makes 6-8 hand pies):

  • 1 sheet (about 8-10 oz / 225-280g) all-butter puff pastry, thawed
  • ½ cup (85g) semi-sweet chocolate chips or chopped chocolate
  • ½ cup (about 60g) mini marshmallows or ¼ cup marshmallow fluff
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • Coarse sugar (turbinado or demerara), for sprinkling (optional)

For the Topping:

  • ¼ cup (45g) semi-sweet chocolate chips
  • 2 tablespoons graham cracker crumbs

Everything you love about a campfire s’more—rich chocolate, gooey marshmallow, and crunchy graham crackers—wrapped in a flaky, buttery pastry and baked to golden perfection. These s’mores hand pies are portable, mess-free, and absolutely irresistible.

Whether you’re recreating summer camp nostalgia or just craving something sweet, these hand pies deliver all the classic flavors in a convenient, hand-held package. Made with store-bought puff pastry for ease, they come together quickly and disappear even faster. Perfect for parties, picnics, or any time you need a little s’mores magic.

1

Prep the Pastry

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll the puff pastry into a 10×12-inch rectangle (about ⅛ inch thick).

2

Cut the Pastry

Cut the pastry into 6-8 rectangles (about 3×4 inches each). You’ll have 12-16 pieces total—half for the bottoms, half for the tops.

3

Fill the Hand Pies

Place half of the pastry rectangles on the prepared baking sheet. In the center of each, place a spoonful of chocolate chips and a spoonful of mini marshmallows (or a dollop of marshmallow fluff). Leave a border around the edges for sealing.

4

Seal and Vent

Brush the edges of each filled rectangle with egg wash. Place a second pastry rectangle on top, pressing the edges to seal. Use a fork to crimp the edges decoratively. Cut a few small slits on top of each hand pie to allow steam to escape.

5

Egg Wash and Sugar

Brush the tops of the hand pies with egg wash. Sprinkle with coarse sugar if desired.

6

Bake

Bake for 15-18 minutes, until the pastry is puffed, golden brown, and the filling is bubbly. Let cool on the baking sheet for 5-10 minutes.

7

Make the Topping

Melt the chocolate chips in a microwave or double boiler. Drizzle over the warm hand pies. Immediately sprinkle with graham cracker crumbs.

8

Serve

Serve warm or at room temperature.

Pro-Tips for S’mores Hand Pie Perfection

  • Use All-Butter Puff Pastry: The flavor difference is enormous. Look for Dufour or another brand that uses real butter.
  • Don’t Overfill: Too much filling will leak out during baking.
  • Seal Tightly: A good seal is essential to keep the filling inside. Use egg wash and press firmly with a fork.
  • Cut Steam Vents: This prevents hand pies from bursting in the oven.
  • Chill Before Baking (Optional): For even flakier results, refrigerate assembled hand pies for 15 minutes before baking.
  • Cool Slightly: The filling will be very hot—let cool for a few minutes before serving.
  • Variations: Add a sprinkle of sea salt on top for a salted s’mores version.
  • Make Ahead: Assemble and freeze unbaked hand pies for up to 3 months. Bake from frozen, adding 5-10 minutes to cooking time.

These S’mores Hand Pies are a campfire classic, portable and absolutely irresistible.

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