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Chocolate Mini-Puffs

Source: Pepperidge Farm®
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  Makes 24 mini-puffs
1/2 pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
3 tbsp. sugar, divided
1 cup heavy cream
1/3 cup unsweetened baking cocoa
Chocolate curls or chocolate sprinkles, unsweetened baking cocoa (optional)
Chocolate Mini-Puffs Recipe at
Thaw pastry sheet at room temperature for 30 min. Preheat oven to 400 degrees F.

Unfold pastry on lightly floured surface. Roll into 14" x 9" rectangle. Cut into 24 rounds, using 2" cookie cutter. Prick rounds with fork. Place 2" apart on baking sheet. Brush with water and sprinkle with 1 1/2 tsp. sugar.

Bake 10 min. or until golden. Remove from baking sheet and cool on wire rack.

Beat cream, cocoa and remaining sugar in bowl until stiff peaks form, using electric mixer at high speed. Split pastries into 2 layers. Spread about 2 tsp. chocolate mixture on 24 bottom layers.

Top with top layers and spoon 1 tsp. 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.
Date Added: 01/01/2008
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