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Jelly Puffs

Taryn B

"Real simple and really good! You can use whatever jelly you prefer instead of strawberry jelly."
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30 m servings 84 cals
Original recipe yields 30 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Beat marshmallow fluff and strawberry jelly together in a bowl until well-mixed. Cut puff pastry dough into 3-inch pieces.
  3. Drop marshmallow fluff mixture by the spoonful onto the center of half of the puff pastry pieces; top each with another puff pastry piece and pinch edges to seal. Place sealed pieces onto a baking sheet.
  4. Bake in the preheated oven until puffed and golden brown, 10 to 15 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 84 calories; 3.1 g fat; 13.7 g carbohydrates; 0.6 g protein; 0 mg cholesterol; 23 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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A good way to use leftover marshmallows. I heated some up in the microwave, then mixed in some strawberry jam. Vey quick and delicious and it was easy to only make a few.They only took me a few ...

I made these twice. Both times I made them the pastry had filling in a puddle around it. they taste great, but I had problems with leaking. I crimped the edges with a fork. The second time I...

I made 8 of these using canned crescent rolls with about 1/4 cup of marshmallow crème and 1/4 cup of strawberry jelly. A quick, easy, fun breakfast!