Milk Chocolate Cream Pastries

INGREDIENTS

INSTRUCTIONS

PASTRY
FILLING
Pastry: Unfold 1 pastry sheet onto lightly floured board. Chill remaining
sheet.  Cut sheet into nine 3-1/4 inch squares. Fold each square in half
diagonally to form triangle. With sharp knife, cut 1/2-inch-wide strip
starting at right edge of folded base to within 1/2 inch of triangle point
(leaving strip attached). Repeat on left side. Unfold triangle. Bring point
of right border strip to left point inside cut border. Attach points with
water. Repeat with left border. Place on ungreased cookie sheets. Chill 15
minutes. Repeat cutting and folding with second pastry sheet. Preheat oven
to 425 degrees. Bake at 425 degrees for 10 minutes. Reduce oven temperature
to 350 and bake for 5-7 minutes. Remove from cookie sheets; cool 5 minutes.
With sharp knife, cut out centers of each pastry, leaving bottom intact. To
make glaze: In small bowl, combine confectioners' sugar and water; stir
until dissolved. Brush pastries with glaze.
Filling: In heavy gauge saucepan, combine sugar, flour and salt. Gradually
add milk, stirring constantly, until smooth. Cook over low heat, stirring
constantly, until mixture comes to boil. Remove from heat. Add egg yolk;
cook 1 minute. Remove from heat. Add Nestle Toll House milk chocolate
morsels and, if desired, brandy; stir until morsels are melted and mixture
is smooth. Transfer to small bowl. Cover surface with plastic wrap. Cool to
room temperature, stirring occasionally. Fold in whipped cream. Fill each
pastry with 1 slightly rounded tablespoon Filling. Chill until ready to
serve. Makes
18    pastries.
From <Favorite Recipes: Nestle Sweet Treats>.  Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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