Description
A recipe for Chocolate Mini-Puffs

Ingredients

• 1/2 package (17.3 ounces) Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)
  
• All-purpose flour
  
• 3 tablespoons sugar
  
• 1 cup heavy cream
  
• 1/3 cup unsweetened baking cocoa
  
• Chocolate curls or chocolate sprinkles, unsweetened baking cocoa (optional)

Preparation
Thaw Time: 30 minutes | Prep Time: 15 minutes

Bake Time: 10 minutes

THAW pastry sheet at room temperature for 30 minutes. Preheat oven to 400°F.

UNFOLD pastry on lightly floured surface. Roll into 14- by 9- inch rectangle. Cut into 24 rounds, using 2-inch cookie cutter. Prick rounds with fork. Place 2-inches apart on baking sheet. Brush with water and sprinkle with 1 1/2 teaspoons sugar.

BAKE for 10 minutes 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 teaspoons chocolate mixture on 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. Serve immediately or cover and refrigerate up to 4 hours.

Nutrition
no information available

Serves
Makes 24 pastries.

Variations
no information available