From: Claudia Fleming
Thaw Time: 30 minutes
Prep Time: 25 minutes
Bake Time: 15 minutes
Freeze Time: 45 minutes
1 pkg. Pepperidge Farm® Frozen Puff Pastry Sheets
1/2 cup heavy cream
1 pkg. (8 oz.) semi-sweet chocolate squares, chopped
1 egg yolk
1 tsp. water
THAW pastry sheets at room temperature 30 min.
HEAT cream in saucepan to a boil. Pour over chocolate in bowl and let stand 5
min. Whisk until smooth. Freeze mixture 15 min. Stir and freeze 15 min. more or
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
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. Cut each strip into
6 squares. Place on 2 large ungreased baking sheets. Freeze until firm, about
15 min. Preheat oven to 375°F.
BAKE 15 min. or until puffed and golden. Serve warm, dusted with confectioners'
Rhonda G in Missouri
Owner of Awesome Swaps and More
Owner of A Place for Chatting and Friends
Owner of Rhonda's Recipe Exchange
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