📋 Instructions

1. 1Mix the dry base — Whisk 250 g flour, 80 g graham crumbs, and 2 g salt in a bowl. Whisking distributes the salt evenly so no pocket tastes flat.
2. 2Cut in the butter — Add 200 g cold butter and rub until the mixture looks like coarse sand with pea-sized lumps. Stop while lumps remain; those lumps make flakes.
3. 3Bring the dough together — Add 60 g cold water and press the dough into a ball. Stop when it just holds; overworking develops gluten and the pastry turns tough.
4. 4Chill the dough — Flatten into two discs, wrap, and refrigerate 30 minutes. Cold dough rolls thin without sticking or cracking at the edges.
5. 5Roll and fill — Roll each disc to 3 mm on floured paper and cut 10 cm x 14 cm rectangles. Place 120 g chopped chocolate and 90 g marshmallows on half the rectangles, leaving a 1.5 cm border.
6. 6Seal the pockets — Brush the borders with beaten egg, top with a second rectangle, and press out air. Crimp with a fork, then pinch the crimp again by hand for a double seal.
7. 7Chill and vent — Freeze the pockets 15 minutes and cut three 1 cm slits in each top. Cold pastry and open vents keep the seams intact.
8. 8Bake at 190 C — Bake at 190 C (375 F) for 20 to 24 minutes until golden brown and the edges bubble slightly. The surface should sound hollow when tapped.
9. 9Glaze and set — Cool 10 minutes, then spread 100 g sifted powdered sugar mixed with 15 g milk over the tops. Let the glaze set 15 minutes before eating.