Air Fryer Puff Pastry S’mores Bites (Ready in 20 Min)

These air fryer puff pastry s’mores bites give you everything you love about a campfire s’more in about 20 minutes, with no fire pit and no sticky skewers. Flaky puff pastry wraps around melted chocolate, then a toasted marshmallow goes on top and graham cracker crumbs finish it.

I make these all year: on cold nights when nobody wants to sit outside, for holiday dessert trays, and on summer evenings when it’s too hot to start a fire. One sheet of puff pastry makes 16 bites, and they’re done in two short rounds in the air fryer.

If you already make my Air Fryer S’mores Hand Pies, think of these as the bite-size, party-friendly version. They’re smaller, quicker, and the marshmallow sits on top so it gets that toasted, golden finish.

Why These Puff Pastry S’mores Bites Work

• Two-stage cooking. The pastry bakes first with the chocolate sealed inside. The marshmallows go on for the last 1 to 2 minutes, so they toast without melting into a puddle or burning.
• Store-bought puff pastry does the hard part. You get dozens of flaky layers with no dough to make.
• The air fryer browns fast. Hot air circulates around each bite, so the bottoms crisp instead of going soggy the way they can on a sheet pan.
• Bite size is easy to serve. No plates or forks needed, which makes them good for parties, game days, and dessert boards.

The same method works with other fillings. My Air Fryer Puff Pastry Apple Tarts and Air Fryer Puff Pastry Danish use the same sheet of pastry for a fruit version.

Ingredients for Air Fryer Puff Pastry S’mores

Exact amounts are in the printable recipe card below.

• Puff pastry: One sheet, thawed in the fridge overnight or on the counter for about 40 minutes. It should bend without cracking but still feel cold.
• Chocolate: Milk chocolate chips or a chopped milk chocolate bar for classic s’mores flavor. Dark chocolate is less sweet and pairs well with the marshmallow.
• Mini marshmallows: Two per bite. Minis toast evenly and stay put in the air fryer. Large marshmallows cut in half also work.
• Egg: Beaten into an egg wash so the pastry turns deep golden brown.
• Graham cracker crumbs: Sprinkled on at the end for that s’mores crunch. Crush 1 to 2 crackers in a zip-top bag.

Equipment: an air fryer (basket or oven style), a pizza cutter or sharp knife, and a pastry brush. Parchment liners help if your basket tends to stick.

How to Make Puff Pastry S’mores Bites in the Air Fryer

Step 1: Cut the pastry

Preheat the air fryer to 375°F (190°C). Unfold the puff pastry on a lightly floured surface and cut it into 16 squares, about 2¼ inches each. A pizza cutter gives the cleanest edges.

Step 2: Fill and seal

Place about 1½ teaspoons of chocolate in the center of each square. Fold the pastry corner to corner into a triangle and press the edges firmly with a fork. A tight seal keeps the chocolate from leaking out.

Step 3: Egg wash

Brush the tops lightly with beaten egg. Don’t let it pool around the edges, or the seams won’t puff.

Step 4: Air fry the pastry

Arrange the bites in a single layer with a little space between them. Air fry at 375°F for 6 to 8 minutes, until puffed and golden. Work in batches if needed; a crowded basket steams the pastry instead of crisping it.

Step 5: Toast the marshmallows

Press two mini marshmallows into the top of each hot bite so they stick to the warm pastry. Air fry at 375°F for 1 to 2 more minutes, watching closely, until the marshmallows are golden. Pressing them in keeps the fan from blowing them around.

Step 6: Finish and serve

Sprinkle with graham cracker crumbs and let the bites cool for 3 to 5 minutes. The chocolate inside stays very hot right out of the basket.

Tips for the best results

• Keep the pastry cold. If it gets soft or sticky while you work, chill it for 10 minutes. Cold pastry puffs higher.
• Check early. Air fryers vary. Start checking at 6 minutes, and use the low end of the time for compact models.
• Don’t skip the seal. Most leaks come from edges that weren’t pressed hard enough.
• Make a bigger batch. Two sheets of pastry make 32 bites for a party; cook them in rounds and finish all the marshmallows at the end.

Variations

• Peanut butter s’mores: Add ½ teaspoon of peanut butter with the chocolate.
• Cookies and cream: Use white chocolate and finish with crushed chocolate sandwich cookies in place of graham crumbs.
• Hazelnut: Swap the chocolate for a spoonful of chocolate-hazelnut spread. If you like that flavor, try my Air Fryer Nutella Stuffed Churros next.
• Salted caramel: Add a caramel square with the chocolate and a pinch of flaky salt at the end.

Make Ahead, Storage, and Reheating

Make ahead: Fill, seal, and egg-wash the bites, then refrigerate them on a parchment-lined tray for up to 24 hours. Air fry straight from the fridge, adding about 1 minute.

Freeze: Freeze unbaked, filled bites on a tray until firm, then move them to a freezer bag for up to 2 months. Air fry from frozen at 360°F for 9 to 11 minutes, then add the marshmallows and finish as usual.

Store: Keep leftovers in an airtight container at room temperature for up to 2 days. The marshmallow will soften.

Reheat: Air fry at 300°F for 2 to 3 minutes to re-crisp the pastry. Skip the microwave, which turns puff pastry chewy.

Frequently Asked Questions

Can you put puff pastry in an air fryer?

Yes. Puff pastry does very well in the air fryer because the circulating heat crisps the layers fast. Bake it at 375°F, in a single layer, and check it early.

Why are my marshmallows blowing around in the air fryer?

The fan can lift light marshmallows. Press them firmly into the hot pastry so they stick, and add them only for the last 1 to 2 minutes.

Can I use regular-size marshmallows?

Yes. Cut large marshmallows in half and press one half, cut side down, onto each bite. Watch closely, because the bigger pieces brown faster on top.

Do I need to thaw puff pastry first?

Yes. Frozen pastry cracks when you unfold it. Thaw it in the fridge overnight or at room temperature for about 40 minutes.

What can I use instead of puff pastry?

Crescent roll dough works and gives a softer, bread-like bite. Bake it 1 to 2 minutes less than puff pastry.

How do I keep the chocolate from leaking out?

Use no more than 1½ teaspoons of chocolate per bite, keep the edges free of chocolate, and press them shut with a fork.