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