Cooking Directions

• Heat the oven 375°F.  Stir the sugar, cinnamon and cocoa powder in a small bowl.
• Lightly sprinkle the work surface with 1/4 cup sugar mixture.  Unfold the pastry sheet on the sugar mixture and sprinkle with the remaining sugar mixture.  Roll the dough into a 12x12-inch square.  Cut into 4 (12x3-inch) strips.  Cut each strip into 4 (3-inch) squares, then cut each square diagonally to make triangles, making 32 in all.  Place the pastry triangles onto 2 baking sheets.
• Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheet and let cool completely on a wire rack.
• Spoon 1/2 cup ice cream into each of 8 bowls.  Drizzle with the chocolate sauce.  Top each with 4 pastries.  Sprinkle with the nuts, if desired.  Serve immediately.

Ingredients

• 0.5 cup sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon unsweetened cocoa powder
• 0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
• 4 cups vanilla ice cream
• 0.75 cup chocolate sauce
• 0.333 cup pecans, toasted and chopped