S'mores but in a pastry form!
Preheat the oven to the temperature recommended on the pastry wrapper. I usually put mine to 170-180C
Set out your pastry on a board or work surface. You can do more than one at a time
Top with the filling ingredients, leaving a bit of pastry edge along the long side free
Wrap the pastry over the filling lengthways, so you have a long ‘sausage’ shape of filled pastry.
Roll the pastry up in a spiral then push the end together against the swirl to stop it opening up. If you want, brush over some milk or egg wash (I don’t bother)
Bake on a non-stick baking tray or non-stick baking paper on a tray for around 10 minutes. You want the pastry to be puffed up, golden in colour, and crisp so keep an eye on it.
Eat while slightly warm – watch out for the heat of the marshmallows.
To prevent the filling being too dry, use more marshmallow or add a bit of chocolate spread.
Don’t have the swirls too big, or there’s a danger of drying out as you’ll need to bake the pastry for a bit longer.