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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This is a recipe for those chocolate lovers. I've had this recipe for years and everyone loves these sweet pastries. I like to have them for special occasions, like Christmas morning when I want to make something special for the boys. Cooking time does not include freezing time. Also wasn't sure on the actual weight of puff pastry... recipe just says 1 pkg. Ingredients:
1 (18 ounce) package pepperidge farm frozen puff pastry sheets |
1/2 cup heavy cream |
1 (8 ounce) package semi-sweet chocolate baking squares, chopped |
1 egg yolk |
1 teaspoon water |
confectioners' sugar |
Directions:
1. THAW pastry sheets at room temperature 30 minute.
2. HEAT cream in saucepan to a boil. Pour over chocolate in bowl and let stand 5 minute Whisk until smooth. Freeze mixture 15 minute Stir and freeze 15 minute More or until firm.
3. UNFOLD 1 pastry sheet on a lightly floured surface. Roll into 16 square. Brush with half of egg mixture, leaving 1/2 border around edges. Place 24 rounded teaspoons of chocolate mixture in 4 evenly spaced rows with 6 mounds in each row.
4. UNFOLD remaining pastry sheet on a lightly floured surface. Roll into 16 square. Place on chocolate-covered sheet, pressing firmly between the rows of chocolate and around edges to seal. Brush pastry with remaining egg mixture. Cut between the rows, using a pastry wheel or sharp knife.
5. Cut each strip into 6 squares. Place on 2 large ungreased baking sheets. Freeze until firm, about 15 minute Preheat oven to 375°F.
6. BAKE 15 minute Or until puffed and golden. Serve warm, dusted with confectioners' sugar.
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