Prep 45 mins
Cook 20 mins
Submitted for RSC #9.
- 1 (17 1/3 ounce) box puff pastry
- 8 ounces white chocolate, shredded
- 2 tablespoons butter or 2 tablespoons margarine, melted
- 1 tablespoon Grand Marnier
- 1⁄2 cup peanut butter
- 1⁄2 cup sifted powdered sugar
- 1 teaspoon cinnamon
- 2 teaspoons milk
- Unroll puff pastry from box on lightly floured surface.
- Cut pastry rectangle into 8 right angle triangles.
- Put peanut butter in a bowl and add shredded chocolate, mix with spoon.
- Spread shredded chocolate and peanut butter over each puff pastry, brush lightly with butter.
- Roll from fat side of triangle to narrow, curve to crescent shape.
- Place on slightly buttered cookie sheet fold side down arranged in a
- pinwheel design.
- Cook 15-20 minutes at 350 degrees (watch for time estimating gas oven temps, should be golden flaky crusts.
- Take out of oven and drizzle icing on top.
- ICING:-1/2 cup sifted powdered sugar, 1 tsp cinnamon together in a bowl, add 2 tsp milk, 1 tbsp Grand Marnier 1 tsp at a time, mixing to icing consistency.
- Drizzle over warm rolls.
This is very GOOD! I followed directions precisely but added no alcohol, as my family doesn't drink and so I had none around when I wanted to make these. These are EXTREMELY sweet,but the PB does come thru. I like the cinnamon glaze on the outside. I don't think it would be the same without it.
This is a quick and good snack. Two of my DS favorite ingredients peanutbutter and white chocolate. I especially loved the icing. Made for Summer Comfort Cafe.
This isn't really my type of snack it was a bit sweet but kids would love it. I used Frangelica in the glaze (skip it for the kids) as I don't like orange and choc together and used crescent rolls instead of phyllo, as almost 100 degree heat would have made the phyllo difficult to work with. Made for the Comfort Cafe July 09