Cocoa Petit Pastry Puffs
Sweetened cocoa-laced whipped cream fills flaky pastry puffs to create this dreamy dessert. Puff pastry sheets make this chocolate lover's treat easy to prepare anytime.
Ingredients
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
3 tablespoons sugar
1 cup heavy cream
0.333 cup unsweetened cocoa powder
3 tablespoons sugar
1 cup heavy cream
0.333 cup unsweetened cocoa powder
Instructions
Heat the oven to 400°F.
Unfold the pastry on a lightly floured surface. Roll the pastry into a 14 x 9-inch rectangle. Cut the pastry into 30 rounds, using a 1 3/4-inch cookie or biscuit cutter and place the pastry rounds 2 inches apart on a baking sheet. Prick the pastry rounds with a fork. Brush them with water and sprinkle with 1 1/2 teaspoons sugar.
Bake the pastry rounds for 10 minutes or until they're golden brown. Remove the pastry rounds from the baking sheet and cool on a wire rack for 10 minutes.
Beat the cream, cocoa powder and remaining sugar in a medium bowl with an electric mixer set on high speed until stiff peaks form. Split the pastries into 2 layers. Spread about 2 teaspoons chocolate mixture on 30 bottom layers. Top with the top layers. Sprinkle additional cocoa powder over the pastries, if desired.
Unfold the pastry on a lightly floured surface. Roll the pastry into a 14 x 9-inch rectangle. Cut the pastry into 30 rounds, using a 1 3/4-inch cookie or biscuit cutter and place the pastry rounds 2 inches apart on a baking sheet. Prick the pastry rounds with a fork. Brush them with water and sprinkle with 1 1/2 teaspoons sugar.
Bake the pastry rounds for 10 minutes or until they're golden brown. Remove the pastry rounds from the baking sheet and cool on a wire rack for 10 minutes.
Beat the cream, cocoa powder and remaining sugar in a medium bowl with an electric mixer set on high speed until stiff peaks form. Split the pastries into 2 layers. Spread about 2 teaspoons chocolate mixture on 30 bottom layers. Top with the top layers. Sprinkle additional cocoa powder over the pastries, if desired.
Cocoa Petit Pastry Puffs
Sweetened cocoa-laced whipped cream fills flaky pastry puffs to create this dreamy dessert. Puff pastry sheets make this chocolate lover's treat easy to prepare anytime.
Directions
Print
Heat the oven to 400°F.Unfold the pastry on a lightly floured surface. Roll the pastry into a 14 x 9-inch rectangle. Cut the pastry into 30 rounds, using a 1 3/4-inch cookie or biscuit cutter and place the pastry rounds 2 inches apart on a baking sheet. Prick the pastry rounds with a fork. Brush them with water and sprinkle with 1 1/2 teaspoons sugar.Bake the pastry rounds for 10 minutes or until they're golden brown. Remove the pastry rounds from the baking sheet and cool on a wire rack for 10 minutes.Beat the cream, cocoa powder and remaining sugar in a medium bowl with an electric mixer set on high speed until stiff peaks form. Split the pastries into 2 layers. Spread about 2 teaspoons chocolate mixture on 30 bottom layers. Top with the top layers. Sprinkle additional cocoa powder over the pastries, if desired.
Ingredients
0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed3 tablespoons sugar1 cup heavy cream0.333 cup unsweetened cocoa powder
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