ingredients

  • 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)

directions

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®. All rights reserved.

RecID 4899

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