CHOCOLATE AND CHEESE DANISH

I made these for breakfast this morning. As soon as they came out of the oven, I took four of the eight next door and gave them to our neighbors so we only had to deal with the temptation of four of them.

This recipe started life as a recipe from Giada De Laurentis who learned to make it during her cooking school days in Paris. I altered it as best I could so that it would be a tad safer for a diabetic to eat. It is still dangerous as all get out so be careful with the amount of these you consume.


Preheat oven to 400 degrees F. Line two large cookie sheets with parchment paper and set aside.

FILLING:

Mix together:

1/4 CUP FAT FREE CREAM CHEESE (at room temperature)
1/4 CUP MASCARPONE CHEESE (at room temperature)
1 egg yolk
1 tablespoons all purpose flour
3 tablespoons SPLENDA
1/2 TEASPOON PURE VANILLA EXTRACT
1/8 teaspoon fine sea salt


Once the above is creamy and smooth, fold in 1/4 cup mini chocolate chips.

PASTRY:

ONE BOX OR 2 (9 INCH SQUARE) SHEETS FROZEN PUFF PASTRY, THAWED

1 EGG BEATEN


Cut each sheet of pastry into 4 equal sized squares. Put 4 pastry squares on each baking sheet. Spoon about 2 or 3 teaspoons of the filling into the center of each piece of pastry. Fold 1 corner of the pastry diagonally over the filling to within 1 inch of the opposite corner. You now have a triangle. Press the edges together all the way around so the chocolate and the cheese cannot escape. Using a pastry brush, brush the folded over section lightly with the beaten egg. Fold the very tip of the triangle over and seal it with your finger. Brush the whole top with the beaten egg. Cook for 15 minutes or so at 400 degrees F.

ET THESE THINGS COOL.

DO NOT TRY TO EAT THEM UNTIL THEY HAVE HAD A CHANCE TO COOL.

IF YOU DON'T LET THESE COOL, THE CHEESE AND CHOCOLATE WILL BLISTER YOUR TONGUE AND YOUR LIPS.