Chocolate Ravioli

Thaw: 30 minutes
Prep: 25 minutes
Bake: 15 minutes
Freeze: 45 minutes

A chocolate lover's dream: Rich chocolate cream is encased in tender, golden pastry squares made easy with Pepperidge Farm® Puff Pastry Sheets . Served warm from the oven with a dusting of confectioners' sugar, these treats will disappear.

ingredients

1 pkg. Pepperidge Farm® Puff Pastry Sheets
1/2 cup heavy cream
1 pkg. (8 oz.) semi-sweet chocolate squares, chopped
1 egg yolk
1 tsp. water
Confectioners' sugar

directions

THAW pastry sheets at room temperature 30 min.

HEAT cream in saucepan to a boil. Pour over chocolate in bowl and let stand 5 min. Whisk until smooth. Freeze mixture 15 min. Stir and freeze 15 min. more or until firm.

UNFOLD 1 pastry sheet on a lightly floured surface. Roll into 16" square. Brush with half of egg mixture, leaving 1/2" border around edges. Place 24 rounded teaspoons of chocolate mixture in 4 evenly spaced rows with 6 mounds in each row.

UNFOLD remaining pastry sheet on a lightly floured surface. Roll into 16" square. Place on chocolate-covered sheet, pressing firmly between the rows of chocolate and around edges to seal. Brush pastry with remaining egg mixture. Cut between the rows, using a pastry wheel or sharp knife. Cut each strip into 6 squares. Place on 2 large ungreased baking sheets. Freeze until firm, about 15 min. Preheat oven to 375°F.

BAKE 15 min. or until puffed and golden. Serve warm, dusted with confectioners' sugar.