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Danish Pastry, Chocolate Chip II (D)
Source: off the net
Yield: 24

Cream Cheese Pastry:
1/2 lb. cream cheese
1 cup butter
1 egg yolk
2 cup all-purpose flour

Chocolate Chip Filling:
16 tbsp. chocolate drink mix (the type you add to milk)
8 oz. semisweet chocolate chips
1 cup chopped walnuts

Mix the filling ingredients together and set aside.

In the large bowl of an electric mixer, beat together the butter and cream cheese until the mixture is blended. Beat in the egg yolk. Add the flour and beat until blended. Do not overbeat.

Turn dough out on floured wax paper, form dough into a circle, wrap it in wax paper and refrigerate for several hours or overnight.

Divide dough into fourths. Roll out one part at a time to measure a 10" square.

Spread 1/4 of the filling over the dough. Roll it up, jellyroll fashion to measure a 10"x3" roll. Place, seam-side down, on a 12"x16" Teflon-coated baking pan. Repeat with the remaining 3 parts of dough.

Bake in a 350°F degree oven for 30 minutes or until the top is lightly browned. Cool in pan. Cut into slices and sprinkle tops generously with sifted powdered sugar.

Posted by Shira Shayna

Nutritional Info Per Serving: N/A