Cooking Directions

• Heat the oven to 350°F.  Line 2 baking sheets with parchment paper or aluminum foil.
• Stir the sugar and cocoa powder in a medium bowl.
• Sprinkle 1/2 cup sugar mixture on the work surface.  Unfold the pastry sheet on the sugar mixture.  Sprinkle the pastry with 1/2 cup sugar mixture.  Reserve the remaining sugar mixture.
• Roll the pastry sheet into a 10-inch square.  Fold about 1 1/2 inches of the top and bottom edges in towards the center.  Fold in the same edges again over the first folds, leaving about a 1/4-inch space in the center.  Fold one half of the pastry over the other, making a 6-layer pastry roll.
• Cut the pastry roll into 20 (about 1/2-inch thick) slices.  Dip a cut-side of each pastry into the reserved sugar mixture.  Place the pastries, sugar-side up, on the baking sheets.  Refrigerate for 30 minutes.
• Bake for 20 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

Ingredients

• 1 cup sugar
• 3 tablespoons unsweetened cocoa powder
• 0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed