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CHOCOLATE BUNDLES




List of Ingredients



• 1 SHEET OF PEPRIDGE FARM FROZEN PUFF PASTRY
  
• 6 OUNCES SEMI SWEET CHOCOLATE CHIPS
  
• 1/4 CUP CHOPPED WALNUTS
  
• CONFECTIONERS' SUGAR
  






Instructions



1. PREHEAT OVEN TO 400°.
   
2. THAW PASTRY SHEET AT ROOM TEMPERATURE FOR 30 MINUTES.
   
3. COMBINE CHOCOLATE PIECES AND WALNUTS AND SET ASIDE.
   
4. UNFOLD PASTRY SHEET ON A LIGHTLY FLOURED SURFACE. ROLL INTO 12" SQUARE. CUT INTO 9 ( 4") SQUARES. PLACE ABOUT 2 TABLESPOONS CHOCOLATE MIXTURE IN CENTER OF EACH SQUARE. BRUSH EDGES WITH WATER.
   
5. FOLD CORNERS TO CENTER ON TOP OF FILLING AND TWIST TIGHTLY TO SEAL. FAN OUT CORNERS. PLACE 2" APART ON BAKING SHEET.
   
6. BAKE 15 MINUTES OR UNTIL GOLDEN. REMOVE FROM SHEET AND COOL ON WIRE RACK 10 MINUTES. SPRINKLE WITH CONFECTIONERS' SUGAR.
   
7. SERVES 9
   
8. FOR LARGE PUFFS, CUT PASTRY INTO 4 ( 6") SQUARES AND PLACE ABOUT 1/3 CUP OF CHOCOLATE MIXTURE IN CENTER OF EACH AND PROCEED AS DIRECTED ABOVE. WILL SERVE 4