1/2 (17.3-ounce) package Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
3 tablespoons sugar, divided
1 cup heavy cream
1/3 cup cocoa
Servings: 24
1. Thaw pastry sheet at room temperature for 30 minutes. Preheat oven to 400ºF.
2. Unfold pastry on a lightly floured surface. Roll to make a 14 × 9-inch rectangle. Using a 2-inch biscuit cutter, cut into 24 rounds. Prick rounds with fork tines. Brush with water; sprinkle lightly with sugar, using a total of 1 1/2 teaspoons. Place pastries on an ungreased baking sheet, about 2 inches apart. Bake 10 minutes or until puffed and golden.
3. Meanwhile, in a small bowl with electric mixer on high, beat cream, cocoa and the remaining 2 1/2 tablespoons sugar until stiff peaks form, about 3 minutes. Split each round in half. For each mini-puff, spoon about 2 teaspoons of chocolate mixture on bottom half; top with remaining pastry half and 1 teaspoon of chocolate mixture; repeat with remaining rounds. Decorate with chocolate curls or chocolate sprinkles and a dusting of cocoa, if desired.
Yield: 24 mini-puffs
Preparation Time: 15 minutes
Bake Time: 10 minutes
Notes: Thaw Time: 30 minutes
3 tablespoons sugar, divided
1 cup heavy cream
1/3 cup cocoa
Servings: 24
1. Thaw pastry sheet at room temperature for 30 minutes. Preheat oven to 400ºF.
2. Unfold pastry on a lightly floured surface. Roll to make a 14 × 9-inch rectangle. Using a 2-inch biscuit cutter, cut into 24 rounds. Prick rounds with fork tines. Brush with water; sprinkle lightly with sugar, using a total of 1 1/2 teaspoons. Place pastries on an ungreased baking sheet, about 2 inches apart. Bake 10 minutes or until puffed and golden.
3. Meanwhile, in a small bowl with electric mixer on high, beat cream, cocoa and the remaining 2 1/2 tablespoons sugar until stiff peaks form, about 3 minutes. Split each round in half. For each mini-puff, spoon about 2 teaspoons of chocolate mixture on bottom half; top with remaining pastry half and 1 teaspoon of chocolate mixture; repeat with remaining rounds. Decorate with chocolate curls or chocolate sprinkles and a dusting of cocoa, if desired.
Yield: 24 mini-puffs
Preparation Time: 15 minutes
Bake Time: 10 minutes
Notes: Thaw Time: 30 minutes
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