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- 1/2 package Pepperidge Farm® Frounceen Puff Pastry Sheets (1 sheet)
- 3 tablespoons sugar, divided
- 1 cup heavy cream
- 1/3 cup unsweetened baking cocoa
- Chocolate curls or chocolate sprinkles, unsweetened baking cocoa (optional)
Thaw the pastry sheet at room temperature for 30 minutes. Preheat the oven to 400 degrees F.
Unfold the pastry on a lightly floured surface. Roll into a 14 x 9-inch rectangle. Cut into 24 rounds, using a 2-inch cookie cutter. Prick the rounds with a fork. Place 2 inches apart on baking sheets. Brush with water and sprinkle with 1 1/2 teaspoons sugar.
Bake 10 minutes or until golden. Remove from baking sheet and cool on a wire rack.
Beat the cream, cocoa and remaining sugar in bowl until stiff peaks form, using an electric mixer at high speed. Split the pastries into 2 layers. Spread about 2 teaspoons of the chocolate mixture on the 24 bottom layers.
Top with top layers and spoon 1 teaspoon chocolate mixture on each. Decorate with chocolate curls or chocolate sprinkles and a dusting of cocoa, if desired.
Recipe reprinted by permission of Pepperidge Farm&reg;. All rights reserved.
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