Chocolate Mocha Pastry

Name: Chocolate Mocha Pastry
Cook time: 50 min
Total time: 50 min
Yield: 16 serving(s)
Ingredients: 1 cup all-purpose flour; 1/2 cup butter; 2 tablespoons cold water; 1/4 cup nestle toll house miniature semisweet chocolate chips; 1 cup water; 1/2 cup butter; 1 cup all-purpose flour; 1 teaspoon vanilla extract; 3 large eggs; 1 teaspoon taster's choice 100% pure instant coffee; 3 tablespoons warm water; 1 1/2 cups powdered sugar; 2 tablespoons butter, softened; 1/4 cup nestle toll house miniature semisweet chocolate chips; 1 teaspoon vegetable oil

Submitted by Chef mariajane

"Such a delicious chocolatey pastry!! I know you'll enjoy it -"

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Ready In:: 50mins
Ingredients:: 15
Serves:: 16

ingredients

FOR THE PASTRY
1 cup all-purpose flour
¹⁄₂ cup butter
2 tablespoons cold water
¹⁄₄ cup nestle toll house miniature semisweet chocolate chips
FOR THE FILLING
1 cup water
¹⁄₂ cup butter
1 cup all-purpose flour
1 teaspoon vanilla extract
3 large eggs
FOR THE GLAZE
1 teaspoon taster's choice 100% pure instant coffee
3 tablespoons warm water
1 ¹⁄₂ cups powdered sugar
2 tablespoons butter, softened
FOR THE DRIZZLE
¹⁄₄ cup nestle toll house miniature semisweet chocolate chips
1 teaspoon vegetable oil

directions

FOR THE PASTRY: Place 1 cup flour in large bowl; cut in 1/2 cup butter with pastry blender or 2 knives until crumbly. Stir in 2 tablespoons water with fork until moistened. Divide dough in half; shape into 2 balls. Pat each ball into 12x3-inch rectangle about 3-inches apart on ungreased baking sheet. Sprinkle 1/4 cup morsels evenly over rectangles; press in slightly.
FOR THE FILLING: Place 1 cup water and 1/2 cup butter in medium, heavy-duty saucepan. Cook over medium heat for 6-8 minutes or until mixture comes to a boil. Remove from heat; stir in 1 cup flour and vanilla extract. Stir in eggs one at a time, until smooth and glossy. Spread mixture to completely cover each rectangle.
Bake for 45-50 minutes or until pastry is crisp and golden brown; cool completely on baking sheet on wire rack.
FOR THE GLAZE: Combine coffee and 3 tablespoons warm water in small bowl; stir until coffee dissolves. Stir in sugar and 2 Tb bsp. butter until smooth and creamy. Spread evenly over each pastry.
FOR THE DRIZZLE: Microwave 1/4 cup morsels and vegetable oil in a small heavy-duty plastic bag on high for 30 seconds; knead. Microwave at 10-20 seconds intervals, kneading until smooth. Cut tiny corner from bag;squeeze to drizzle evenly over each pastry. Pull knife through drizzle 3 times to create design. Cut into 1-inch slices.

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RECIPE SUBMITTED BY

Chef mariajane

I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!! I have a husband tha I adore, and 4 grandchildren that of course surpass all others - lol - I am disabled, and am an at home person, so I have a lot of time on my hands, to play with my recipes, and I am enjoying every bit of it - My husband will eat anything that I cook, so I have carte blanche as far as that goes, so I have a great time trying out new recipes. Paula Deen has published some of my favorite cookbooks, her recipes are easy and quick to do. Her sweets are fantastics, especially her pound cakes, Yummm I guess the dish that I am famous for is my Christmas ham - my family all comes home for Christmas, and if i don't have my ham they are dissapointed, and my grandson wants the pistachio squares!!! so I guess that is the dishes that I'm famous for.

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