Cream Cheese Chocolate Chunk Pastries


These chocolate pastry swirls are just right for coffee breaks or afternoon teas. They'll make quite an impression, too, when drizzled with melted white chocolate.

  • Thaw: 40 minutes
  • Prep: 25 minutes
  • Bake: 20 minutes
  • Chill: 1 hour
  • Cool: 10 minutes
  • Serves: 24
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4 20



  • 1 pkg. (8 ounces) cream cheese, softened

  • 3 tbsp. sugar

  • 1/2 tsp. vanilla extract

  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed

  • 1 pkg. (8 ounces) semi-sweet chocolate, chopped

  • 4 oz. white chocolate, chopped

  • 2 oz. white chocolate, melted, for decoration


  1. Heat the oven to 375°F. Stir the cream cheese, sugar and vanilla in a medium bowl until the mixture is smooth.

  2. Unfold one pastry sheet on lightly floured surface. Roll the pastry sheet into a 14 x 10-inch rectangle. Spread half of the cream cheese mixture on the pastry sheet to the edges, leaving a 1-inch border on one long side.

  3. Sprinkle half the chopped semi-sweet and white chocolate over the cream cheese. Starting at the long side covered with cream cheese, roll the pastry up like a jelly roll. Press the edges to seal. Repeat with the remaining pastry sheet. Cover and refrigerate the pastry rolls for 1 hour.

  4. Cut each roll into 12 (1-inch) slices, making 24 slices in all. Place the pastries 2 inches apart on greased baking sheets.

  5. Bake the pastries for 20 minutes or until they're golden brown. Remove the pastries from the baking sheets and cool on wire racks for 10 minutes. Decorate the pastries with melted white chocolate.

  6. Helper: To decorate the pastries: Place the melted white chocolate in a small heavy-duty resealable plastic bag. Seal the bag tightly. Fold down the top of the bag tightly and snip a tiny piece off one corner (about 1/8-inch). Holding the top of the bag, drizzle the chocolate over the pastries.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


Heat is the enemy of Puff Pastry—it handles best when cold. So avoid working with it on hot, humid days, in a stifling hot kitchen or next to your oven.

When serving Puff Pastry, cut with a serrated knife for the most even, attractive presentation.

Puff Pastry can puff up to 8 times its original thickness. That means even a sheet rolled to a thin ¼-inch thickness will rise 2 inches.

Use a marble pastry board to help keep Puff Pastry cold while rolling and cutting.


  • VIEW:
  • Top any dessert with shaved chocolate for a gorgeous presentation.

  • Pizzazzerie – These Chocolate Chip Cookie Dough Pastry Puffs from blogger Courtney at Pizzazzerie make for a sweet colorful treat for a springtime baby shower.

On Social Media, Use #Puffpastry

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Submitted by:
Lauren M.
Date: 12/11/2005

4 star rating

"SOO GOOD! Great holiday dessert."

Submitted by:
Suzanne W.
Date: 11/22/2006

4 star rating

"I've made this many times without the white chocolate. It's just a preference. I also found the pastry easier to use if I kept a damp towel over the unused part of the pastry during prep. Gets RAVE reviews from company!!"

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