Joy the Baker

Peanut Butter Chocolate Clouds

makes 18

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1 sheet puff pastry, thawed and rolled out just slightly

1/3 to 1/2 cup creamy peanut butter

1/3 cup chocolate chunks or chips

water for brushing the edges of the pastry

cream or half and half for brushing the tops of the pastry

granulated sugar for sprinkling on top of the pastry

Preheat oven to 400 degrees F.

Thaw frozen puff pastry in the the fridge.  When no longer frozen gently roll out puff pastry on a well floured surface, extending the puff pastry about an inch on all sides.

Fold the puff pastry in half like a book to create a crease.  Cut along the crease with a pizza slicer to divide the puff pastry in half.  Stack the two halves, then slice the pastry into two sheets of 18 even squares.  See the picture above if it helps  you get a better idea.  Remove the top squares from the bottom squares and set them aside for later.

Using a small spoon, dollop a small amount (about a heaping 1/2 teaspoon) of peanut butter into the center of 18 of the puff pastry squares.  Top each mound of peanut butter with about 5 chocolate chips.

Using a pastry brush (or your finger if you don’t have a brush) dampen the edges of each square with a bit of water.  Top each square with another pastry square and use a fork to crimp and seal the edges of the pastry.  Make sure the edges are well sealed or all the filling goodness will pop out during baking.

Place filled and sealed pastry squares on a foil lined and lightly greased baking sheet.  Brush each square with cream and sprinkle generously with granulated sugar.

Bake the squares for 8 to 12 minutes or until they are perfectly golden.  Some of the puffs may have exploded a bit.  I think that’s inevitable.  It’s ok.    Remove from the oven and allow to cool fro 5 minutes before serving warm.  They’re best slightly warm.  Super delicious!