Ingredients
1 sheet frozen puff pastry, thawed2 cups cold whole milk2 cups sour cream2 packages (3.9 ounces each) instant chocolate pudding mixTOPPING:1 cup confectioners’ sugar2 tablespoons whole milk2 ounces semisweet chocolate, melted and cooled
Preparation
On a lightly floured surface, roll pastry into a 12-in. square. Cut into twelve 4x3-in. rectangles. Place on ungreased baking sheets. Bake at 400° for 9-12 minutes or until puffed and golden brown. Remove to wire racks to cool.
In a small bowl, whisk milk and sour cream until smooth. Add pudding mix; whisk for 2 minutes or until blended. Refrigerate for 5 minutes.
To assemble, split each pastry in half. Spoon pudding mixture over bottom halves and replace tops. Combine confectioners’ sugar and milk until smooth; drizzle over top. Drizzle with melted chocolate. Serve immediately.
