Bittersweet Chocolate and Cardamom Cream Jalousie

Name: Bittersweet Chocolate and Cardamom Cream Jalousie
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 6 servings
Ingredients: 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed; 1 package (3 ounces) cream cheese, softened; 1/4 teaspoon ground cardamom or cinnamon; 4 ounces bittersweet chocolate, chopped

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Total: 1 hr 10 min

Prep: 15 min
Inactive: 40 min
Cook: 15 min

Yield: 6 servings

Total: 1 hr 10 min

Prep: 15 min
Inactive: 40 min
Cook: 15 min

Yield: 6 servings

Ingredients

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1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

1 package (3 ounces) cream cheese, softened

1/4 teaspoon ground cardamom or cinnamon

4 ounces bittersweet chocolate, chopped

Directions

Heat the oven to 400 degrees F. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet in half lengthwise to form 2 rectangles. Fold 1 rectangle in half lengthwise. Using a sharp knife, cut 9 slits through the folded side to within 1/2-inch of the opposite edge.
Stir the cream cheese and cinnamon in a small bowl until the mixture is smooth. Place the uncut pastry rectange onto a baking sheet. Spread the cream cheese mixture on the pastry to within 1/2-inch of the edge. Sprinkle with the chocolate. Unfold the cut pastry and place it over the filling. Press the edges to seal.
Bake for 15 minutes or until the pastry is golden brown.