Kellymacs Chocolate Cream Cheese Filled Puff Pastries Food

CREAM-FILLED PUFF PASTRIES

Steps:

• Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick spray.
• Fold a 12-inch square sheet of aluminum foil in half, turn and fold in half again; you should have a small square. Now, fold diagonally and once more again. You will now have a triangle. Wrap it around your index finger and mold into a cone shape. Repeat 9 more times to make 10 molds. (Note: these can be reused.) Lightly spray the foil molds with nonstick spray.
• Lay out the puff pastry sheet on a work surface with one of the long sides facing you. Cut the pastry into 3/4-inch-wide strips from top to bottom to make 20 strips. Wrap 2 pastry strips around each mold, overlapping a little with each wrap. Transfer to the prepared baking sheet and bake until lightly browned around the edges, 16 to 18 minutes. Let cool.
• Meanwhile, whisk together the cream cheese and butter in a bowl. Add the confectioners' sugar in batches with the salt. Gently fold in the blackberry preserves (so there is some veining). Transfer to a disposable pastry bag fitted with a large star tip and place in the fridge for at least 30 minutes to let the filling firm up.
• Pipe the filling into each pastry from the wider end. Serve with a dusting of confectioners' sugar and some blackberries and mint.

CREAM CHEESE CHOCOLATE CHUNK PASTRIES

Steps:

• Heat the oven to 375°F. Stir the cream cheese, sugar and vanilla in a medium bowl until the mixture is smooth.
• Unfold one pastry sheet on lightly floured surface. Roll the pastry sheet into a 14 x 10-inch rectangle. Spread half of the cream cheese mixture on the pastry sheet to the edges, leaving a 1-inch border on one long side.
• Sprinkle half the chopped semi-sweet and white chocolate over the cream cheese. Starting at the long side covered with cream cheese, roll the pastry up like a jelly roll. Press the edges to seal. Repeat with the remaining pastry sheet. Cover and refrigerate the pastry rolls for 1 hour.
• Cut each roll into 12 (1-inch) slices, making 24 slices in all. Place the pastries 2 inches apart on greased baking sheets.
• Bake the pastries for 20 minutes or until they're golden brown. Remove the pastries from the baking sheets and cool on wire racks for 10 minutes. Decorate the pastries with melted white chocolate.
• Helper: To decorate the pastries: Place the melted white chocolate in a small heavy-duty resealable plastic bag. Seal the bag tightly. Fold down the top of the bag tightly and snip a tiny piece off one corner (about 1/8-inch). Holding the top of the bag, drizzle the chocolate over the pastries.

CHOCOLATE CREAM CHEESE PUFF PASTRY COOKIES - A

Steps:

• Make sure that you thaw the pastry according to package directions.
• In small bowl, combine softened cream cheese and sugar and mix well to blend.
• Roll one sheet of the thawed puff pastry into a 14x10" rectangle.
• Spread with half of the cream cheese mixture, leaving a 1" border on one long side of the dough.
• Sprinkle cream cheese filling with half of the chocolate chips.
• Roll up pastry, starting at long side, and finishing at the side with the uncovered border of pastry.
• Brush this edge with a bit of water, and seal pastry by pinching gently.
• Repeat with remaining sheet of pastry and remaining ingredients.
• Cover and chill rolls for at least 1 hour. When ready to bake, preheat oven to 375ºF.
• Line cookie sheets with foil or parchment paper.
• Cut rolls into 1" thick slices using dental floss or thread, and place cut side up on prepared cookie sheets.
• Bake for 20-25 minutes until pastry is golden brown.
• Let cookies cool for 2 minutes on cookie sheets.
• Remove to wire racks to finish cooling.

KELLYMAC'S CHOCOLATE CREAM CHEESE FILLED PUFF PASTRIES

Steps:

• 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.