Bittersweet Chocolate & Cardamom Cream Jalousie
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 162
- Total Fat
- 12
- Saturated Fat
- 6
- Carbohydrates
- 15
- Dietary Fiber
- 1
- Sugar
- 11
- Protein
- 2
- Cholesterol
- 16
- Sodium
- 64
- Total: 1 hr 10 min
- Prep: 15 min
- Inactive: 40 min
- Cook: 15 min
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
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.