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  • 1 frozen ready-to-bake puff pastry sheet
  • 1 (8 ounce) container Philadelphia Brand Soft Cream Cheese
  • 1/4 cup confectioners' sugar
  • 1/4 teaspoon almond extract
  • 1 cup whipping cream, whipped
  • 1/2 cup confectioners' sugar
  • 1 tablespoon milk
  • 1 (1 ounce) square Baker's Semi-Sweet Chocolate, melted


  1. Thaw puff pastry sheet according to manufacturer's package directions. Heat oven to 400 degrees F.
  2. On lightly floured surface, roll pastry to 15 x 12-inch rectangle. Cut lengthwise into thirds. Place pastry strips on large ungreased cookie sheet; prick pastry generously with fork. Bake 8 to 10 minutes or until light golden brown.
  3. Stir together cream cheese, the 1/4 cup confectioners' sugar and extract in medium bowl until well blended. Fold in whipped cream. Spread two pastry strips with cream cheese mixture; stack. Top with remaining pastry strip.
  4. Stir together the 1/2 cup confectioners' sugar and milk in small bowl until smooth. Spread over top pastry strip. Drizzle with melted chocolate. Chill.
  5. Cut into pieces.

Makes 10 servings.

Source: Philadelphia Cream Cheese cookbook

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