Instructions: Prep Time: 25 Min.

Thaw Time: 30 Min.

Cook Time: 15 Min.

Cooking Instructions:
1. Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400 F.

2. Unfold pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 6 rectangles. Place 2 inches apart on baking sheet.

3. Bake 15 minutes or until golden. Remove from baking sheet and cool on wire rack.

4. In medium bowl place cream and cinnamon. Beat with electric mixer at high speed until stiff peaks form. Fold in melted chocolate pieces. Split pastries into 2 layers. Spread 18 halves with chocolate cream. Top with remaining halves.

5. Serve immediately or cover and refrigerate up to 4 hours. Sprinkle with confectioners sugar and drizzle with melted chocolate if desired.

Makes
18.

VARIATION: Substitute 2 cups thawed frozen non-dairy or dairy whipped topping for heavy cream. Mix in cinnamon and fold in melted chocolate pieces. Proceed as in step 4.

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