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Jelly Puffs

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
Serving size has been adjusted!
Original recipe yields 30 servings


  • Calories:
  • 84 kcal
  • 4%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 13.7g
  • 4%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 23 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

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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!

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