Saturday, January 23, 2016

Recipe #106: Puff Pastry Pockets Filled with Chocolate & Cream Cheese...Yum!!!

As some of you may realize by now, I love puff pastry.  It has so many lives, and I keep giving it more as I think of something I want to try with it.   How can you go wrong with these three ingredients, especially when some of the chocolate is oozing out of the baked pastry.   If you want a dessert that will impress with very little work, this is it, especially if you bake these while your having dinner with your guests.  Now, let's bake...

1 pkg Pepperidge Farm puff pasty                           1 3.5 bar of quality chocolate, such as Lindt,
4 oz cream cheese, room temp                                       Ghirardelli or Godiva
1 egg, lightly beaten, reserving 1 tbsp                 1/4 cup sugar
   in small dish                                                         1 tsp pure almond or orange extract (optional)

Defrost puff pastry according to the directions on the package.  You will be using both sheets of puff pastry and end up with 8 pastries.   In a medium bowl with a hand mixer, blend together the cream cheese, the egg (not the tbsp of egg) and 1/4 cup sugar.  Add the extract if you wish.  Set aside.   Heat oven to 400.  Depending on what chocolate you have, you may be able to break into 8 even squares.  Do so now, or break the chocolate as evenly as you can into 8 sections...in the end it won't matter.  On a lightly floured surface, roll puff pastry until 10"x10"...you shouldn't have to work that hard, as, if my memory serves me correctly, when you unfold the pastry, it will be about 9"x9" already.  Cut each piece into 4 squares.   Place each square on a parchment lined baking sheet...you will need 2.  Brush around each square with the 1 tbsp reserved egg.   Place a tbsp of the cream cheese mixture in the center of the pastry, then place a square of the chocolate or the broken pieces you put together on top.   Fold up the squares as shown below, brushing egg wash on the first two corners you put together, then again when you complete your little packet.   You can also just fold the first two corners and brush them with egg wash, leaving the two ends open.    Sprinkle the tops of all with some sanding or regular sugar.   Bake for 15-20 minutes, or until tops are well-browned.   You may have some chocolate oozing out of some...that's okay as that sort of makes them look rather rustic.  Put on a cooling rack and serve right out of the oven or at room temp.  You can also freeze these.  When taking out of the freezer, bring to room temp and then put in a low oven for about 10 minutes.  Bon appetit!



with the Ghirardelli bar, you can simply break into 8 even pieces...

roll out to 10"x10"..if you don't want to roll out, leave dough the way it is, just make sure that it measures a square...

place the squares on the parchment lined baking sheet

put the cream cheese mixture on first...

then the chocolate on top...

fold two edges over, brush with egg wash, then the other two...brush again with egg wash...

or just fold two edges over...

yum...








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