Milk chocolate cream pastries

18 Servings

Ingredients

Quantity Ingredient
1 pack (17.25-oz) pre-rolled frozen puff pastry; thawed
½ cup Sifted confectioners' sugar
4 teaspoons Water
2 tablespoons Sugar
4 teaspoons All-purpose flour
⅛ teaspoon Salt
½ cup Milk
1 Egg yolk
½ pack (11.5-oz) Nestle Toll House milk chocolate morsels
1 teaspoon Brandy (optional)
½ cup Heavy cream; whipped

Directions

PASTRY

FILLING

Pastry: Unfold 1 pastry sheet onto lightly floured board. Chill remaining sheet. Cut sheet into nine 3-¼ inch squares. Fold each square in half diagonally to form triangle. With sharp knife, cut ½-inch-wide strip starting at right edge of folded base to within ½ inch of triangle point (leaving strip attached). Repeat on left side. Unfold triangle. Bring point of right border strip to left point inside cut border. Attach points with water. Repeat with left border. Place on ungreased cookie sheets. Chill 15 minutes. Repeat cutting and folding with second pastry sheet. Preheat oven to 425 degrees. Bake at 425 degrees for 10 minutes. Reduce oven temperature to 350 and bake for 5-7 minutes. Remove from cookie sheets; cool 5 minutes.

With sharp knife, cut out centers of each pastry, leaving bottom intact. To make glaze: In small bowl, combine confectioners' sugar and water; stir until dissolved. Brush pastries with glaze.

Filling: In heavy gauge saucepan, combine sugar, flour and salt. Gradually add milk, stirring constantly, until smooth. Cook over low heat, stirring constantly, until mixture comes to boil. Remove from heat. Add egg yolk; cook 1 minute. Remove from heat. Add Nestle Toll House milk chocolate morsels and, if desired, brandy; stir until morsels are melted and mixture is smooth. Transfer to small bowl. Cover surface with plastic wrap. Cool to room temperature, stirring occasionally. Fold in whipped cream. Fill each pastry with 1 slightly rounded tablespoon Filling. Chill until ready to serve. Makes

18 pastries.

From <FavoriteRecipes:NestleSweetTreats>. Downloaded from Glen's MM Recipe Archive, .

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