In an effort to play catch up from the past couple of weeks I am digging into my files from 2012.
2 weeks ago I lost my last living grand parent. It has been hard. There were things left unsaid and it makes my heart heavy. When I returned from her funeral I immediately started a new job which has turned into what I can see as a long time position but also, it was a much needed distraction. Thankfully I shoot everything I do so it is nice to have a little cache of work I can use until I am fully adjusted to my new schedule.
These delicate cookies are always an fancy addition to my cookie trays.
Super easy to make, they have a fantastic flavor and the texture is just wonderful.
This cookie is entered in the EatInEatOut Christmas in July Cookie Contest
Cream Cheese Puff Pastry Cookies
If you prefer darker chocolate, use semisweet chocolate chips in this recipe.
17-oz. pkg. frozen puff pastry – thawed 8-oz. pkg.
cream cheese – softened
1/4 cup sugar
2 cups milk chocolate chips
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 14×10″ 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 375 degrees. Line cookie sheets with foil or parchment paper.
Cut rolls into 1″ thick slices, and place cut side up on prepared cookie sheets.
Bake at 375 degrees for 20-25 minutes until pastry is golden brown. Let cookies cool for 2 minutes on cookie sheets, than remove to wire racks to finish cooling. 24 cookies.