1/2 block (8-oz size) cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup flaked coconut
1 pkg (17.3-oz) frozen puff pastry sheets, thawed
5 (1.55-oz) milk chocolate candy bars, broken into sections
1 large egg
1 tbsp water
powdered sugar for sprinkling
Preheat oven to 400 degrees.
Line baking sheets with parchment paper.
In a medium mixing bowl, beat the cream cheese at medium speed of electric mixer until creamy. Add the half cup of powdered sugar and vanilla, beating until smooth. Stir in the coconut.
Roll 1 sheet of the puff pastry into a 12" x 12" sheet; will be thin. Cut into nine 4-inch squares. Stack 2 of the chocolate candy squares just off center of each pastry square; top with 1 heaping teaspoon of the coconut mixture.
In a small bowl, whisk together the egg and water. Lightly brush the edges of the pastry squares with the egg mixture. Fold squares into triangles, sealing the edges with a fork.
Repeat procedure with the remaining ingredients. Brush the remaining egg mixture over the tops of the pastries.
Bake the pastries for 12 minutes or until golden brown at 400 degrees. Cool on the baking sheets for 5 minutes then transfer to wire racks to cool completely. Sift powdered sugar over the cooled pastries.
Yield: 18 pastries