Claire laid out one raw crescent roll. “Just flat?”
“Yes.” I placed the sugar-and-cinnamon-coated marshmallow at the wide end of it. “Now you have to wrap it up with the dough and seal the edges.” My fingers were also coated with butter, sugar, and cinnamon, so I watched as Claire folded the pointed end of the triangle over the top of the marshmallow and then pinched all the edges of the dough together.
“Like that?” She looked up at me.
“Yes. Just make sure the seal is really tight, or they explode in the oven and all the magic drips out.”
— Theo, IF YOU WERE MINE
These things are SO GOOD.
Mmmmmarshmallows.
They’re also really fun to make with kids, although there were definitely no kids in the room when Theo taught Claire how to make them!
I learned how to make them from my grandmother (the one who baked Mae’s chocolate cake for all our birthdays), who was an amazing cook/baker, could sew anything, and taught home economics–as well as a class for boys called Bachelor Living–for years.
Me during the magic marshmallow puff years.
I can still remember pinching the edges of the crescent roll dough together so carefully so they would not burst!
Magic Marshmallow Crescent Puffs
1 package Crescent Rolls (makes 8)
¼ cup melted butter
¼ cup sugar mixed with1 tsp (or less) cinnamon
8 marshmallows
- Preheat oven to 375.
- Separate each crescent roll and lay flat. Dip each marshmallow in butter, then roll in sugar/cinnamon mixture. Place in center of a roll and wrap it up. Make sure to firmly press seams together or else puffs will leak.
- Place in muffin pans. Bake for 10-15 minutes.
Full disclosure–these are not actually the puffs. I have never photographed them. But this is what perfect puffs look like! (Mine are usually lumpier!)
I have been doing a reread of some of your books, and this recipe was in my very first book by you. I have thought about making them before now, but never got around to it. My daughters and I are going to make them when we do our Thanksgiving baking. Thanks for sharing this recipe.