Cooking Directions

• Heat the oven to 375°F. Lightly grease or line a baking sheet with parchment paper. Stir the egg and water in a small bowl with a fork.
• Unfold the pastry sheet on a lightly floured surface. Brush the pastry with the egg mixture and sprinkle with the sugar. Cut the pastry in half. Cut 1 pastry half into 6 triangle-shaped pieces and place them on the prepared baking sheet. Repeat with the remaining pastry half, making 12 triangles in all.
• Bake the pastries for 20 minutes or until they're golden brown. Remove the pastries from the baking sheet and cool them on wire racks.
• Place 6 pastries on a work surface. Spread each pastry with about 1 tablespoon lemon curd, 1/4 cup raspberries and 4 of the marshmallow pieces, cut-side up. Place the pastries on a baking sheet.
• Heat the broiler. Broil the pastries 4 inches from the heat for about 2 minutes or until the marshmallows are golden. Top with remaining pastry triangles.
• Place the chocolate in a small microwave-safe bowl. Microwave on HIGH for 30 to 45 seconds or until the chocolate melts, stirring after 15 seconds. Drizzle the chocolate evenly over the pastries and serve immediately.

Ingredients

• 1 egg
• 1 tablespoon water
• 0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
• 1 tablespoon sugar
• 0.5 cup prepared lemon curd
• 1 container (6 ounces) fresh raspberries(about 1 1/2 cups)
• 12 marshmallow, cut in half
• 1.5 ounces (about 1 bar) milk chocolatecandy, broken into pieces