1pkg., 250 g Philadelphia Brick Cream Cheese, softened
4oz.½ of 225-g pkg. Baker's Semi-Sweet Chocolate, melted
1pkg., 450 g frozen pre-rolled puff pastry sheets (2 sheets)
⅔cupfinely chopped pecans, toasted
1egg, beaten
2tsp.turbinado sugar
Instructions
Mix cream cheese and chocolate until blended. Unroll 1 pastry sheet on lightly floured surface. Spread with half the cream cheese mixture; sprinkle with half the nuts. Roll both short sides of dough to centre; wrap with plastic wrap. Repeat with second pastry sheet. Freeze 20 min. or until firm.
Heat oven to 425ºF. Trim ends of rolls if uneven. Cut each roll into 20 (½-inch-thick) slices. Place, 1 inch apart, on parchment-covered baking sheets. Brush with egg; sprinkle with sugar.
Bake 18 to 20 min. or until cookies are puffed and golden brown. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.
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