Allow puff pastry to come to room temperature if it is not already thawed. Mine says 40 minutes minimum.
Preheat oven to 400 Degree F.
Line a baking sheet with parchment paper.
Unwrap puff pastry and place on a lightly floured surface.
Carefully unfold pastry.
Cut along the folds of the pastry.
Cut each third in half, forming rectangles.
Place rectangles on a baking sheet, allowing at least 1 inch between them.
Lightly brush each rectangle with beaten egg.
Sprinkle with coarse sugar.
Place in preheated oven and cook until pastries are puffed up and lightly browned. About 5 to 7 minutes.
Remove from oven and allow to cool completely.
While pastries are cooling, make the filling.
Cream together butter and shortening until light and fluffy, this may take up to 5 minutes.
Add powdered sugar, 1 cup at a time, mixing well after each addition.
Add vanilla and mix well.
Add marshmallow fluff and beat until incorporated and light and fluffy, about 2 minutes.
Slice cooled pastries in half using a serrated knife.
Spread or pipe filling onto the bottom half of the cut pastry and replace the top.
These can be stored at room temperature.
Notes
These can be made in smaller pastries by cutting the puff pastry into smaller pieces.
Make sure the oven is hot. Once it has preheated, give it another 15 minutes to heat up.
Nutrition
Serving: 1g | Calories: 516kcal | Carbohydrates: 53g | Protein: 3.71g | Fat: 32.45g | Saturated Fat: 11.126g | Polyunsaturated Fat: 19.4g | Trans Fat: 1.44g | Cholesterol: 34mg | Sodium: 184mg | Fiber: 0.6g | Sugar: 27g
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