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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Other / Difficulty: Easy / Preparation Time: 30-60 Minutes / Number of Servings: 0 |
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Directions: Roll out the puff pastry, on a well floured surface, (using a floured rolling pin) to 1/8 inch thickness. Approximate measurement of 10X18 inches. Try to keep it rectangular. Beat the cream cheese and icing sugar together.
Add or subtract sugar to taste - keep in mind that depending on what is used for chips depends on how sweet they will be (butterscotch chips, reese, skor, etc.)
Spread the cream cheese mixture evenly over the pastry, leaving a 1 inch space along the edge for sealing. Sprinkle your choice of chips over the pastry. Roll up as you would for cinnamon buns. Seal the edge by moistening with water. Wrap in plastic wrap and refrigerate for 1 hour.
Preheat oven to 350 degrees F. Remove the plastic wrap and cut into 1 inch slices. Place onto a greased cookie sheet and bake for 10 to 15 minutes. Be careful not to burn the bottoms. Let rest for 5 minutes on the cookie sheet, then thoroughly cool on racks.
| Ingredients:
1 Square thawed puff pastry
1 Ounce(s) softened cream cheese
1/2 to 3/4 cup icing sugar
1 semi-sweet chocolate chips
1 Cup(s) enough to seal edges water |
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