Dessert Recipes - Blueberry Chocolate Puffs Recipe

Ingredients 

• 1 package 17 1/4-oz Pepperidge Farm Frozen Puff Pastry Sheets

• 1 egg mixed with

• 1 tsp water

• 2/3 cup blueberry jam

• 3 squares (3 oz) semi-sweet chocolate

• 2 Tbs vegetable shortening

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Method:

1. Thaw pastry 20 minutes, then unfold. Roll each square lightly until exactly 10 inches square. Cut each sheet into 25 2-inch rounds.

2. Place rounds on un-greased baking sheets and brush with egg mixture; chill 10 minutes.

3. Bake pastry rounds in preheated 425°F oven for 12 to 15 minutes or until puffed and golden brown.

4. Transfer to wire racks and cool completely. With a sharp knife, split each puff and spread bottom half with 1/2 tsp blueberry jam; replace top half to make a sandwich. Repeat until all puffs are filled.

5. Melt chocolate; add shortening and stir until smooth. Using a spoon drizzle chocolate back and forth over each puff. Let puffs stand until chocolate hardens.