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Cream Cheese Chocolate Chunk Pastries




Source of Recipe


Pepperidge Farm®


List of Ingredients




1 pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (2 sheets)
1 pkg. (8 oz.) cream cheese , softened
3 tbsp. sugar
1/2 tsp. vanilla extract
1 pkg. (8 oz.) semi-sweet chocolate , chopped
4 squares (1 oz. each) white chocolate , chopped
2 squares (1 oz. each) white chocolate for decoration*



Recipe



THAW pastry sheets at room temperature 30 min. Preheat oven to 375°F. Mix cream cheese, sugar and vanilla.

UNFOLD one pastry sheet on lightly floured surface. Roll into 14" x 10" rectangle. Spread half the cream cheese mixture on pastry sheet to edges, except leave 1" border on one long side.

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

CUT each roll into 12 (1") slices. Place 2" apart on greased baking sheets.

BAKE 20 min. or until golden. Remove from baking sheets and cool on wire racks. Decorate pastries with white chocolate. Makes 24 pastries.

TIP: *To decorate: Place white chocolate in heavy-duty zipper-style plastic sandwich bag. Close bag tightly. Microwave on MEDIUM (50% power) about 1 min. or until chocolate is melted. Fold down top of bag tightly and snip a tiny piece off one corner (about 1/8"). Holding top of bag, drizzle chocolate over pastries