Cocoa Petit Pastry Puffs
Thaw Time: 40 minutes
Bake Time: 10 minutes
Prep Time: 15 minutes
Cool Time: 10 minutes
Makes: 30
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Ingredients
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
3 tablespoons sugar
1 cup heavy cream
1/3 cup unsweetened cocoa powder
Unsweetened baking cocoa, chocolate curls
or
chocolate sprinkles (optional)
Directions
Heat the oven to 400°F.
Unfold the pastry on a lightly floured surface. Roll the pastry into a 14 x 9-inch rectangle. Cut the pastry into
30
rounds, using a 1 3/4-inch cookie or biscuit cutter and place the pastry rounds 2 inches apart on a baking sheet. Prick the pastry rounds with a fork. Brush them with water and sprinkle with
1 1/2 teaspoons
sugar.
Bake the pastry rounds for 10 minutes or until they're golden brown. Remove the pastry rounds from the baking sheet and cool on a wire rack for 10 minutes.
Beat the cream, cocoa and remaining sugar in a medium bowl with an electric mixer set on high speed until stiff peaks form. Split the pastries into 2 layers. Spread
about 2 teaspoons
chocolate mixture on
30
bottom layers. Top with the top layers. Sift the cocoa over the pastries, if desired.
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