Sweet Puff Pastry Pockets

Lay a sheet of puff pastry dough over the ice cube tray and carefully press into the dough forming it to the ice tray.

Place a spoonful of chocolate hazelnut spread and a slice of banana in the first four cube divots.

Place a spoonful of raspberry jam and a piece of chocolate in the middle four cube divots.

Place the chocolate chips, marshmallows, and graham cracker into the last 4 cube divots.

Place the other sheet of puff pastry over the ice cube tray and use a rolling pin to seal it. Chill for at least 10 minutes.

On a parchment paper-lined baking sheet, invert the ice cube tray releasing the puff pastry pockets.

Preheat oven to 400˚F (200˚C).

Using a knife cut any excess dough from the sides.

Using a fork, press into the the edges of the pastry and seal.

Brush the pastry with egg wash and bake for 30 minutes.

Enjoy!