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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 16 |
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Such a delicious chocolatey pastry!! I know you'll enjoy it - Ingredients:
1 cup all-purpose flour |
1/2 cup butter |
2 tablespoons cold water |
1/4 cup nestle toll house miniature semisweet chocolate chips |
1 cup water |
1/2 cup butter |
1 cup all-purpose flour |
1 teaspoon vanilla extract |
3 large eggs |
1 teaspoon taster's choice 100% pure instant coffee |
3 tablespoons warm water |
1 1/2 cups powdered sugar |
2 tablespoons butter, softened |
1/4 cup nestle toll house miniature semisweet chocolate chips |
1 teaspoon vegetable oil |
Directions:
1. FOR THE PASTRY: Place 1 cup flour in large bowl; cut in 1/2 cup butter with pastry blender or 2 knives until crumbly. Stir in 2 tablespoons water with fork until moistened. Divide dough in half; shape into 2 balls. Pat each ball into 12x3-inch rectangle about 3-inches apart on ungreased baking sheet. Sprinkle 1/4 cup morsels evenly over rectangles; press in slightly.
2. FOR THE FILLING: Place 1 cup water and 1/2 cup butter in medium, heavy-duty saucepan. Cook over medium heat for 6-8 minutes or until mixture comes to a boil. Remove from heat; stir in 1 cup flour and vanilla extract. Stir in eggs one at a time, until smooth and glossy. Spread mixture to completely cover each rectangle.
3. Bake for 45-50 minutes or until pastry is crisp and golden brown; cool completely on baking sheet on wire rack.
4. FOR THE GLAZE: Combine coffee and 3 tablespoons warm water in small bowl; stir until coffee dissolves. Stir in sugar and 2 Tb bsp. butter until smooth and creamy. Spread evenly over each pastry.
5. FOR THE DRIZZLE: Microwave 1/4 cup morsels and vegetable oil in a small heavy-duty plastic bag on high for 30 seconds; knead. Microwave at 10-20 seconds intervals, kneading until smooth. Cut tiny corner from bag;squeeze to drizzle evenly over each pastry. Pull knife through drizzle 3 times to create design. Cut into 1-inch slices.
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