Ingredients
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1 cup sugar
1/2 cup baking cocoa
1/4 cup all-purpose flour
1 pinch salt
2 1/4 cups water
1/3 cup Kahlua
1/2 cup semi-sweet chocolate chips
3/4 cup cream cheese
1 1/2 tablespoons butter or 1 1/2 tablespoons margarine
1 tablespoon vanilla extract
4 sheets frozen puff pastry
1 egg
1/3 cup milk
cinnamon sugar
powdered sugar
Preparation
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Preheat oven to 350 degrees.
In a large saucepan over medium low heat combine sugar, cocoa, flour, and salt.
Add water gradually stirring after every addition. The mixture will look really watery but it thickens up quickly. Cook this over medium heat stirring constantly.
Once mixture has thickened add Kahlua and chocolate chips. Lower the heat.
Stir until the chips have all melted and mixture has thickened again.
Add cream cheese, butter, and vanilla and once again stir until all incorporated and mixture almost starts to boil, or until it reaches the consistency of hot fudge. Be careful not to let the chocolate on the bottom burn!
Allow to cool while puff pastry is prepared.
Unfold puff pastry sheets on parchment paper and use a rolling pin to stretch by about 1 inch on all sides and to smooth out folds.
Cut each pastry sheet into four squares.
Place sqaures on greased cookie sheets.
Place approximately 1/4 cup of filling in center of pastry and then immediately fold corners in to make a square envelope. Pinch the corners to ensure that it stays together.
Repeat for remaining pastry squares.
Make an egg wash by beating together the egg and milk and brush on each puff pastry.
Sprinkle puff pastries with cinnamon sugar.
Place in oven and bake for approxiately 30 minutes or until the puff pastry is golden brown and flakey.
Allow to cool for 10-15 minutes and then sprinkle powdered sugar over the top of each pastry square before serving.
Good alone or served with ice cream or whipped cream.
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